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.
Chocolate-Cream Sponge Cake (with strawberries and chocolate cream filling)If the Chocolate StrawberryCream-Filled Cake recipe was useful and interesting, you can share it with your friends or leave a comment.