Strawberries and chocolate are such a great combination and with plenty of good chocolate on hand, that’s what I decided to do. The combination of the four elements in this cake though, come together to make an ultimately irresistible, tempting dessert cake that’s just as delicious as it looks. The chocolate cake is just our standard one bowl, throw in all the ingredients, mix & bake cake.
Combine all ingredients in a mixing bowl and beat with an electric mixer for 2 minutes. Pour into 2 greased and floured 8 or 9-inch cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely. for the chocolate whipped cream, In a small saucepan over low heat, scald 1/2 cup of the whipping cream but do not let it boil. Add the chocolate chips and stir just until they melt.
You do not want to overheat the chocolate here. Stir off the heat, returning the pan to the heat only for 20 seconds at a time until the chocolate is completely smooth. Whip the remaining 1 1/2 cups whipping cream and the 2 rounded tbsp icing sugar together to firm peaks. Using a whisk, fold the chocolate gently through the whipped cream in about 3 equal portions until thoroughly incorporated. For the ganache, melt the butter in a small saucepan and add the corn syrup.
When this mixture just begins to barley simmer remove from the heat and stir in the chocolate chips. Stir until the chocolate is completely melted and the glaze is smooth and glossy. If need be, return the pan to the heat for a minute to completely melt the chocolate.
For reconstructing the cake, clean and hull enough strawberries to cover the surface of the bottom layer of cake. Choose strawberries about the same size or cut the bases down to equalize their height. Place the bottom layer of cake on a cake plate and spread on a thin layer of the chocolate whipped cream filling. Next, add the strawberries, with the points upward tightly together to cover the entire bottom layer. Next, add the remaining whipped chocolate cream cover the top and sides of the strawberries completely.
Push it between the strawberries to fill any gaps. Refrigerate the cake for a couple of hours to let the filling set completely. Add the top layer of cake and pour the ganache on, using a decorating spatula or the back of a tablespoon to spread it evenly and let it drip down over the sides. Garnish with additional fresh strawberries if you like before serving.
For Chocolate Cake;
- 1 cup of sugar
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/4 cup + 2 tablespoons cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 6 Tablespoons unsalted butter
- 12 oz. high-quality semisweet chocolate(chopped)
- 3.5 oz.white chocolate(chopped)
- 1 3/4 cups heavy whipping cream
- 2/3 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons unflavored gelatin
- 2.5 Tablespoons cool water
- 2 quarts strawberries ( try to find small strawberries)
For Chocolate Ganache;
- 2/3 cup heavy cream
- 5.5 oz. semisweet chocolate., chopped.
- Preheat the oven to 350°F, grease 9 inches round baking pan and line the bottom with parchment paper.
- In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.
- Add egg, milk, oil and vanilla and mix on medium speed for 2 minutes. Add ½ cup boiling water and mix until combined.
- Pour the batter in the pan and bake until a toothpick inserted in centre comes out clean (25-35 minutes). Cool 10 minutes in the pan, then remove from pans to wire racks upside down and cool completely.
For chocolate mousse filling;
- In a small dish soften 2 teaspoons unflavored gelatin in 2.5 tablespoons cool water, set aside.
- In a heat-proof bowl combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
- Heat softened gelatin on low heat and stir to dissolve and become completely free of lumps, set aside to cool.
- Mix 1 3/4 cups heavy cream and vanilla extract until medium peaks form, gradually adding powdered sugar.
- Mix in gelatin.
- Stir a few tablespoons of the whipped cream into the melted chocolate mixture to lighten it.
- Then transfer the chocolate mixture into remaining whipped cream and gently fold in with a spatula, scraping the bottom to incorporate the cream completely.
To assemble the cake;
- Place cooled chocolate cake onto a serving plate and set the ring from springform pan around the cake.
- Spread a thin layer of chocolate mousse filling onto the cake (about ½ cup should be enough).
- Cut the stem ends of the strawberries flat. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, then fill in the entire bottom with whole strawberries.
- To spread the filling easier and not to disturb strawberries, transfer it into a piping bag and fill in all the gaps between strawberries, spread the rest of the mousse on top of the strawberries and smooth the top. Place in the fridge for 4-6 hours, or overnight to set.
- When the mousse has set make the ganache. Simmer 2/3 cup heavy cream and pour over 5.5 oz chopped chocolate.
- Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache became smooth.
- Spread on top of the cake and place back in the fridge until the ganache has set.
- Run a thin knife around the cake and release the ring from the springform pan.
- Gently arrange the chocolate curls on top of the cake and garnish with strawberries.
- Store in the fridge.