Chocolate Strawberry Cake

light chocolate sponge with heavy cream frosting

I’m a huge fan of cakes—like, all cakes—but what really gets me going is one that doesn’t weigh me down or make me feel like I’ve OD’d on sugar. And let me tell you, this cake is exactly that! It’s a fluffy chocolate sponge, topped with whipped cream and fresh strawberries. It’s perfect for a fun baking session or as a treat for a picnic.

INGREDIENTS

FOR CHOCOLATE CAKE (for 6 inch cake)

• 180g egg white 
• 95g egg yolk 
• 70g granulated sugar 
• 50g 70% dark chocolate
• 60g salted butter 
• 60g whole milk 
• 65g cake flour 
• 15g cocoa powder
• 1/2 tsp vanilla extract 
• 1/4 tsp salt 
• 1/4 tsp baking powder 

FOR CREAM

• 450g heavy cream
• 100g powder sugar 

FOR CHOCOLATE GLAZE 

• 10g honey 
• 100g 70% dark chocolate
• 120g heavy cream 

FOR ASSEMBLY 

• fresh strawberry

Process

For chocolate cake 

1. Pre-heat the oven to 320°F (160°C) Grease and lined 6-inch round cake pans.
2. Using a double boiler method, melt together salted butter and dark chocolate until smooth. Remove from heat and let it cool for a few minutes.
3. In a large mixing bowl, pour in the melted chocolate mixture, add milk, egg yolk and vanilla extract, whisk until well-combine.
4. Sift in cake flour, cocoa powder, baking powder and salt. Whisk until well combined.
5. In a separate large mixing bowl, add egg whites. Using a hand mixer on high speed, beat for 2 minutes. Add half of the granulated sugar and continue to beat for 30 seconds. Add the remaining granulated sugar and beat until stiff peaks form, which should take around 4-5 minutes.
6. Gently fold the egg whites into the chocolate batter until well combined.
7. Pour the batter into the lined cake pans and bake at 320°F (160°C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.

For cream 

1. In a large mixing bowl, add the heavy whipping cream and powder sugar. Beat it with a hand mixer on medium-high speed for 1-2 minutes, or until the mixture forms soft peaks.
2. Store the cream frosting in the fridge until use. You can also re-whip the frosting with a hand mixer for a few seconds before using to achieve the desired consistency.

For chocolate glaze

1. Using a double boiler method, melt the dark chocolate in a bowl placed over simmering water. Once the chocolate has melted, add in the heavy whipping cream and honey, stir with a spatula until well-combined.
2. Allow the ganache to cool to room temperature, stirring occasionally, until it reaches a pourable consistency.

For assembly

1. To assemble the cake, start by placing one cake layer on a cake stand or serving plate. Spread a layer of the cream frosting evenly over the cake layer, and then add a layer of sliced strawberries.
2. Place the second cake layer on top of the filling. Spread the cream frostingover the top and sides of the cake, using a spatula to create a smooth finish.
3. Pour the ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to smooth out any lumps or bumps in the ganache and to create a clean edge around the bottom of the cake.
4. Decorate the top of the cake with fresh strawberries, and then refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together. Once the ganache has set, the cake is ready to be served and enjoyed!