Chocolate cake with strawberries and raspberries

Name: Chocolate cake with strawberries and raspberries
Ingredients: Base: 7 eggs 14 tablespoons of sugar 10 tablespoons of flour 7 tablespoons of water 7 tablespoons of oil 2 tablespoons of starch 2 tablespoons of cocoa powder 1 teaspoon of baking powder Syrup: 300 ml

Dessert - Chocolate cake with strawberries and raspberries by Loredana F. - Recipia

Sometimes I make this cake when I need a special dessert but don’t want to complicate things too much in the kitchen. The cocoa sponge is light and airy, the strawberry mascarpone cream feels fresh, and the combination with raspberries and chocolate glaze brings the perfect flavor balance. I usually prepare it for occasions with more guests or when I want to keep a dessert in the fridge for a few days. Quick Info Total time: 4-5 hours (including cooling) Preparation: 1-1.5 hours active Baking the sponge: 25-30 minutes Servings: 18-20 pieces Difficulty: medium (requires some attention to assembly and creams) Occasion: birthdays, holidays, or family meals Ingredients Sponge: 7 eggs 14 tablespoons sugar 10 tablespoons flour 7 tablespoons water 7 tablespoons oil 2 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder Syrup: 300 ml water 100 g sugar 1 tablespoon rum essence Cream 1: 1 packet strawberry pudding 400 ml milk 130 g sugar 4 egg yolks 100 g mascarpone 200 ml heavy cream 15 g gelatin + 50 ml water Glaze: 270 g milk chocolate 60 ml heavy cream 1 teaspoon honey 1 tablespoon butter Cream 2: 200 ml milk 1/2 packet strawberry pudding 3 tablespoons sugar 150-200 ml heavy cream (adjust to desired texture) Raspberry and Strawberry Sauce: 80 g raspberries 3-4 tablespoons sugar 50 ml water 1 teaspoon strawberry pudding powder Decoration: grated chocolate Preparation Method 1. Sponge Separate the eggs and beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, mixing after each tablespoon, until you achieve a firm, glossy meringue. Add the water, mix briefly, then fold in the egg yolks previously beaten with oil. Gently fold with a spatula, being careful not to deflate the egg whites. Combine the flour, cornstarch, cocoa powder, and baking powder, sift them, and add in 2-3 batches, gently mixing from the bottom up. Line a baking tray of about 35x25 cm with parchment paper and pour in the batter. Bake the sponge in a preheated oven at 170-180°C for 25-30 minutes. Perform the toothpick test to ensure there’s no raw batter in the center. Allow the sponge to cool completely in the tray, then cut it horizontally into two equal layers. 2. Syrup Boil the water with the sugar for a few minutes, just until the sugar is completely dissolved. Once cooled, add the rum essence. The syrup should not be thick, just enough to soak the sponge well. 3. Strawberry Mascarpone Cream (Cream 1) Beat the egg yolks with the sugar, then add the pudding powder and mix well. Pour hot milk over the mixture, stir well, and transfer everything to a small saucepan over low heat. Stir constantly until it thickens and reaches a pudding-like consistency. Set aside to cool. Soak the gelatin in 50 ml of cold water, let it sit for 10 minutes to swell, then melt it over a double boiler or in the microwave (without boiling). When the pudding is just slightly warm, add the melted gelatin and mix well. Separately, whip the heavy cream until stiff peaks form. Briefly mix the mascarpone, then fold it into the whipped cream. Incorporate the cooled pudding with gelatin. The result should be a smooth, slightly firm cream. 4. Assembling the First Layer Place the first sponge layer on a serving plate or in the tray, and soak it with half of the syrup. Spread the cream evenly, level it out, then place the second sponge layer on top. Soak this layer as well. Cover the tray and refrigerate for 2-3 hours until the cream is well set and easy to cut. 5. Portioning and Glazing Once the cake has set, cut it into suitable pieces (I ended up with about 20), using a thin knife that you dip in hot water before each cut. This makes it easier, and the cream won’t stick. Prepare the glaze by melting the chocolate with the heavy cream, butter, and honey over low heat or in a double boiler, stirring constantly until it becomes shiny and fluid. Glaze each piece one by one, allowing the glaze to drip gently down the sides. Refrigerate to let the glaze set. 6. Decoration Cream (Cream 2) Mix the pudding powder with the sugar and milk, place over low heat, and stir continuously until it thickens like a cream. Let it cool. After cooling, whip the pudding, gradually adding the heavy cream until you achieve a firm cream suitable for piping. 7. Raspberry Sauce Combine the raspberries, sugar, and water in a pot over low heat until the sugar dissolves and the fruit softens. Strain the sauce through a fine sieve, then mix the resulting liquid with the strawberry pudding powder. Simmer the mixture over low heat, stirring constantly, until it thickens slightly. Allow to cool. 8. Decoration Pipe a dollop of decoration cream on each piece of cake. Top with a little raspberry sauce, then sprinkle with grated chocolate. Why I Make This Recipe Often I love that this cake keeps well in the fridge, doesn’t dry out, and has a balanced combination of sponge, cream, and glaze. The portions remain firm after cutting and can be served without falling apart. It’s great for festive days, but also for a weekend dessert. Tips and Variations Tips Beat the egg whites well at the beginning for an airy sponge. Using a thin, wet knife for cutting prevents the cake from crumbling. The gelatin should not boil; otherwise, it won’t set the cream. It’s important for the pudding for the cream to be completely cooled before mixing with the whipped cream and mascarpone. Substitutions You can use plant-based cream instead of heavy cream if you want a more stable cream. If you don’t have strawberry pudding, vanilla pudding can be used, but it will slightly change the flavor. Raspberries can be replaced with mixed berries or strawberries, depending on what you have on hand. Variations For a moister sponge, slightly increase the syrup amount (by 30-50 ml). If you want a different look, you can place raspberry sauce between the layers, not just for decoration. Dark chocolate can also be used for the glaze if you prefer a less sweet taste. Serving Ideas Serve the pieces cold, straight from the fridge. They can be presented on platters for events. They are also suitable for packing, as they remain firm. Frequently Asked Questions 1. Can I use frozen fruit for the sauce? Yes, frozen raspberries work just as well. Just let them simmer a little longer to reduce the extra water. 2. Can I use just one type of cream? Yes, if you want to simplify, you can use only the strawberry mascarpone cream and skip the decoration cream. 3. Can I bake the sponge a day in advance? Yes, you can bake the sponge ahead of time. Keep it covered with plastic wrap to prevent it from drying out. 4. If I don’t have gelatin, will it work without it? The cream will be less firm, but it will still hold its shape if well chilled and not too much whipped cream is added. 5. Can the cake be made without glaze? Yes, but the chocolate glaze helps retain moisture and adds to the flavor. Nutritional Values Approximately, one piece (out of 20) has around 220-240 kcal. Carbohydrates: approx. 27 g Fats: 12 g Proteins: 4-5 g It depends a lot on the thickness of the cream and the type of chocolate used. The values are indicative and may vary based on ingredients and portioning. Storage and Reheating The cake can be stored in the fridge, covered, for up to 4 days. Freezing is not recommended – creams with gelatin and whipped cream change texture. It does not require reheating and is served cold directly from the fridge. If left uncovered, the sponge may dry out at the edges after 2-3 days.

Chocolate cake with strawberries and raspberries

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