Chocolate cake with whipped cream and strawberries

I started making this cake after I had already bought ingredients for a dessert with whipped cream and condensed milk, but I found Irina's recipe just in time to change my plans. I had thick sour cream from the market and frozen strawberries, so I didn’t hesitate. It’s a simple combination: a fluffy cocoa sponge, a cold cream with whipped cream, strawberries, and marshmallows, and a layer of chocolate on top. I've made it several times, and it always disappears quickly, especially in the summer. Quick Info Total time: about 4-5 hours (including cooling) Preparation time: 40 minutes Baking time: 25-30 minutes Servings: 12-16 slices Difficulty: medium Recipe type: cream and fruit cake, suitable for occasions or weekends Ingredients Sponge: 6 eggs 6 tablespoons flour 3 tablespoons cold water 3 tablespoons oil 1 pinch of salt 2 tablespoons sweetener (or sugar, if you prefer) 1 pinch of baking powder 1 teaspoon vanilla extract Cream: 250 g heavy whipping cream (thick, from the market) 200 ml condensed milk 1 packet of gelatin 2 tablespoons powdered sweetener 2 handfuls of marshmallows 1 bag (approx. 500 g) of frozen strawberries 1 small cup of water Glaze: 200 g chocolate with 52% cocoa 200 g whipping cream (like the one from Lidl) Instructions 1. Sponge 1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. 2. Gradually add the sweetener and continue mixing until you get a meringue that holds its shape. 3. Add the 3 tablespoons of cold water one at a time, mixing for another 1-2 minutes. 4. Incorporate the egg yolks one by one, then add the oil in a thin stream and the vanilla extract. 5. Mix the flour with the cocoa powder and baking powder separately. 6. Gradually fold the flour-cocoa mixture into the meringue using wide, gentle motions from the bottom up. 7. Pour the batter into a baking tray lined with parchment paper. 8. Bake in a preheated oven at 170°C for 25-30 minutes. The sponge should be baked but still slightly elastic to the touch. 9. Allow the sponge to cool completely, then remove it from the tray and peel off the parchment paper. 2. Whipped cream and strawberry filling 1. Place the frozen strawberries in a small saucepan with a small cup of water. Let them simmer over medium heat for 10 minutes until they soften. 2. Blend the cooked strawberries with a blender or food processor until you obtain a smooth puree. 3. Return the strawberry puree to the saucepan. Add the marshmallows and stir over low heat until they completely melt. Set aside to cool, then refrigerate until well chilled. 4. Whip the heavy cream with the powdered sweetener until firm. If you’re using very heavy cream, be careful not to overwhip, or it will turn into butter. 2-3 minutes should be enough. 5. Gently heat the condensed milk (using a double boiler or over low heat) and dissolve the gelatin in it according to the package instructions. Allow it to cool completely. 6. Mix the cooled condensed milk with the gelatin into the whipped cream using a whisk. 7. Gently fold in the chilled strawberry puree with marshmallows. Mix everything carefully. 8. Refrigerate the cream for 15-20 minutes to firm up a bit. 3. Glaze 1. Place the broken chocolate and whipping cream in a heatproof bowl. Melt them together over a double boiler, stirring until you have a smooth sauce. Set aside to cool slightly. 4. Assembly 1. Place the cooled sponge back in the tray. 2. Pour the strawberry and whipped cream mixture over the sponge. Level it with a spatula. 3. Cover with plastic wrap and refrigerate the cake for a few hours (preferably overnight) to allow the cream to set. 4. Remove the wrap and cut the cake into squares. 5. Pour the chocolate glaze over each piece or over the entire cake. 6. Optional: you can sprinkle chocolate flakes on top for decoration. 7. Keep in the fridge until the glaze sets. Why I make this recipe often It’s a practical cake if you have thick sour cream, frozen fruits, and want something refreshing yet substantial. It can be made in stages, so I can spread it out over the course of a day. It keeps well in the fridge, and the taste remains fresh even after two days. Tips and Variations Tips If the whipped cream is very rich and from a farm, be careful while whipping – it can easily turn into butter. Don’t use the cream while it’s warm; let it cool completely, or the gelatin won’t set properly. Only cut the cake after it has completely set in the fridge. Substitutions You can use sugar instead of sweetener. If strawberries are unavailable, other frozen berries work too. Marshmallows can be omitted if you want a more classic texture, but the cream will be softer. Variations Instead of the cocoa sponge, you can use a simple sponge cake, but the texture won’t be as moist. The chocolate glaze can be made with white chocolate for a different visual effect. Serving Ideas The cake is served cold, cut into squares. It makes a great summer dessert or for celebrations, especially if you have seasonal fruits on hand. Frequently Asked Questions 1. Can I use plant-based whipped cream? Yes, but the taste will be different. The texture will be more stable and sweeter, but the cream won’t have the authentic sour cream flavor. 2. Can it be made without marshmallows? Yes, but the cream will be less dense and elastic. You can compensate with a little extra gelatin. 3. Can the cake be frozen? I do not recommend it. After freezing and thawing, the cream loses its texture, and the sponge becomes soggy. 4. Can I use fresh strawberries? Yes, but you will need to cook them a bit with water until they soften, just like the frozen ones. 5. What size baking tray did you use? For these quantities, a tray of about 25x35 cm was suitable. You can adjust based on what you have. Nutritional Values Estimate for one slice (out of 16): approximately 250-270 kcal, 6 g protein, 14 g fat, 25-28 g carbohydrates. Values may vary depending on the cream used, the type of chocolate, and whether you use sugar or sweetener. It’s a richer cake, suitable as an occasional dessert. Storage and Reheating The cake keeps in the fridge, covered, for up to 3 days. Reheating is not recommended – it is served cold only. If it sits too long, the sponge may soften a bit, but the taste remains good. Do not freeze the cake, as the cream’s texture will suffer.

Preparation

For the base: separate the egg whites from the yolks, beat the egg whites with a pinch of salt, add the sweetener, and when they are well beaten and hold to the whisk, add cold water over the meringue and mix for another 1-2 minutes. Gradually add one yolk at a time, and finally pour in the oil in a thin stream and the vanilla extract. Mix the flour with cocoa powder and baking powder. Combine by gently folding the meringue mixture into the flour mixture. Pour the batter into a baking tray lined with parchment paper. Bake in a preheated oven at 170 degrees for 25-30 minutes. For the cream: place the frozen strawberries in a double-bottomed saucepan with a small cup of water. Let them boil for 10 minutes, blend them, return them to the saucepan, add marshmallows, stir, and let it simmer until they are completely dissolved. Chill in the refrigerator. The cream for whipping is so rich that it doesn't require long mixing; it was ready in 2-3 minutes. So, whip the cream with the sweetener until it reaches the desired consistency. Dissolve the gelatin in the slightly warmed condensed milk over the stove flame, let it cool completely, and pour it over the whipped cream. Mix with a whisk with the strawberry puree and marshmallows. Chill in the refrigerator for 15-20 minutes. For the glaze: melt the chopped chocolate with the cream for whipping in a double boiler and stir until the chocolate is completely melted. For assembly: remove the cooled base from the tray, remove the parchment paper, and place the base back in the tray. Pour the cream over the base, level it with a spatula, cover with plastic wrap, and refrigerate the cake for a few hours or until the next day. Remove the wrap, cut the cake into squares, and pour the chocolate glaze on top. I also decorated with a few chocolate flakes on top. Chill until the glaze hardens. Enjoy!! When you have such thick and rich whipping cream, be careful not to overmix, otherwise, you risk making butter.

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