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Chocolate Strawberry Cream-Filled Cake recipe

A delightful dream of a cake, four layersof tender chocolate cake filled with a luscious strawberry creamand topped with a decadently smooth and creamy chocolate ganache.

Recipe: Chocolate StrawberryCream-Filled Cake

Cake:3/4 cup all-purpose flour1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt3 large eggs1 cup granulated sugar1/3 cup water1 teaspoon vanilla extractPowdered sugar for sprinkling
Strawberry Cream Filling:1 cup sliced strawberries1/4 cup granulated sugar1 (1/4-ounce) envelope unflavored gelatin1 cup cold heavy or whipping creamChocolate Ganache Topping:2/3 cup semisweet chocolate chips1/4 cup heavy or whipping cream

  • Heat oven to 375°F (190°C). Linewith parchment or wax paper and grease a 15 1/2 x 10 1/2 x 1-inchjelly roll pan.
  • For Cake: In a medium bowl mix togetherflour, cocoa, baking powder and salt; set aside.
  • In a medium bowl, beat eggs on high speeduntil very thick and cream colored, about 5 minutes; graduallybeat in sugar. Stir in water and vanilla.
  • Gradually add flour mixture to egg mixture,beating just until blended. Pour into prepared pan.
  • Bake 10 to 13 minutes until wooden pickinserted in center comes out clean. Immediately invert pan ontolinen towel sprinkled with powdered sugar; carefully peel offpaper, and then invert onto a wire rack covered with wax paper.Allow to cool completely.
  • For Strawberry Cream Filling: Puree strawberrieswith sugar until liquid in food processor or blender. Sprinklegelatin over mixture. Let stand until gelatin is softened, about5 minutes; puree again for several seconds. Pourinto medium microwave-safe bowl and microwave at HIGH (100%)30 seconds to 1 minute, until mixture is hot, but not boiling,and gelatin is dissolved. Cool to room temperature.
  • Meanwhile, beat cold heavy cream untilstiff; fold in strawberry mixture.
  • Cut cake into 4 equal rectangles, 10 x3 1/2-inches.
  • Divide the filling into thirds and spreadevenly on 3 rectangles, leaving 1 plain rectangle for top. Coverand refrigerate until firm.
  • For Chocolate Ganache Topping: Place chocolatechips and heavy cream in small microwave-safe bowl. Microwaveat HIGH 30 seconds to 1 minute until chips are melted and mixtureis smooth when stirred. Cool slightly until thickened, 5 to 10minutes.
  • To Assemble: Stack layers on top of eachother with plain cake layer on top. Spreadtopping on top and refrigerate until ready to serve. Refrigerateleftover cake.

    Makes 8 servings.

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