Strawberry Chocolate Cake

Strawberry Chocolate Cake pairs all the joy of a chocolate covered strawberry with the moistness of your favorite sponge cake. Whether you are celebrating a Special Day or just looking to bake something to "wow" the crowd, this decadent treat never goes out of style.

Course Cake

Cuisine Russian

Keyword chocolate strawberry cake, strawberry cake

Prep Time 45

Cook Time 45

Total Time 1 30

Servings servings

Calories 594kcal

Author Natalya Drozhzhin

Ingredients

Sponge cake

2 chocolate sponge cakes sliced into four even layers
1 cup strawberry jam
2 cup strawberries sliced

Chocolate Cream

2 cup heavy whipping cream very cold
1/3 cup cocoa powder
1 cup powdered sugar

Ganache

1 cup heavy whipping cream
1 cup semi-sweet chocolate chips
14 fresh strawberries

US Units - Metric

Instructions

Bake two 9- or 11-inch sponge cakes. Carefully slice each sponge cake into two layers.
Generously spread strawberry jam onto the tops of each layer, ensuring your reserve one of the cake bottoms for the smooth top layer of your cake.
Into the two cups of cold heavy whipping cream, sift in powdered sugar and cocoa powder.
Beat on high-speed, until the cream mixture doubles in volume. Make sure not to over beat, otherwise cream will become runny and difficult to spread.
Apply chocolate cream to each cake layer and then sprinkle with sliced strawberries. Apply remaining cream on the outside of the cake.
Place chocolate chips in a bowl. In a sauce pan over medium-heat, bring remaining cream to a simmer (do not let it reach a boil). Pour hot cream over chocolate chips, stirring everything together until the chocolate is smooth and melted.
Place chocolate ganache in a Ziploc or piping bag. Drizzle ganache on the edges of the cake, letting it drip off the sides. Apply the chocolate ganache to the top of the cake and create a smooth layer with a knife or cake spatula. Refrigerate the cake for 15 minutes, or until ganache hardens.
Dip strawberries into the remaining ganache and place them alongside the edge of the cake.
Let cake set at least overnight and up to three days before serving.

Nutrition