To prepare this delicious cake, we start by lining a 28 cm diameter cake pan with parchment paper, making sure that the pan has removable walls. This aspect is essential, as we will use these walls to assemble the cake later.
In a large bowl, we beat the eggs together with the sugar until the latter melts completely, and the mixture becomes creamy and light-colored. This is the perfect base for our cake batter. We then add the flour, baking powder, and cocoa, all sifted to avoid lumps. Finally, we fold in the grated chocolate into our mixture, ensuring everything is well combined.
We pour this mixture into the prepared pan and bake on low heat, being careful to do the toothpick test to ensure the cake is well baked. Once done, we let the cake cool completely in a cool place. When it is cool, we cut the cake into two equal parts, preparing for assembly.
Meanwhile, we take care of the syrup: in a saucepan, we boil water together with the sugar, adding the cappuccino and stirring constantly. Once the syrup has homogenized, we let it cool.
For the delicious cream, we whip the cream until it becomes firm. The gelatin is hydrated in water according to the instructions on the package, and the strawberries are washed, well drained, and cut into small cubes. They are mixed with 4 tablespoons of granulated sugar and left for 20 minutes to release their juice.
In another bowl, we mix the mascarpone with powdered sugar, then fold in the whipped cream, being careful to mix from the bottom up to keep the cream airy. We add the strawberries along with the resulting syrup and, finally, the melted gelatin in a water bath or microwave. Everything is mixed very well to ensure all ingredients are evenly integrated.
On a platter, we place the removable walls of the cake pan and add the first layer of cake. We generously soak it with the prepared syrup, then pour all the cream, leveling it with a spatula. We place the second layer of cake, also soaked.
To finish the cake, we melt the chocolate together with the liquid cream over low heat, stirring continuously to obtain a smooth glaze. We pour it over the cake, leveling it well. The cake is then left in the refrigerator, ideally overnight, to set. The next day, we carefully remove the walls of the pan and decorate the cake with whole or halved strawberries and, if desired, grated chocolate on top. This cake is not just a dessert, but a true explosion of flavors, perfect for a summer day or a special occasion. Enjoy!
In a large bowl, we beat the eggs together with the sugar until the latter melts completely, and the mixture becomes creamy and light-colored. This is the perfect base for our cake batter. We then add the flour, baking powder, and cocoa, all sifted to avoid lumps. Finally, we fold in the grated chocolate into our mixture, ensuring everything is well combined.
We pour this mixture into the prepared pan and bake on low heat, being careful to do the toothpick test to ensure the cake is well baked. Once done, we let the cake cool completely in a cool place. When it is cool, we cut the cake into two equal parts, preparing for assembly.
Meanwhile, we take care of the syrup: in a saucepan, we boil water together with the sugar, adding the cappuccino and stirring constantly. Once the syrup has homogenized, we let it cool.
For the delicious cream, we whip the cream until it becomes firm. The gelatin is hydrated in water according to the instructions on the package, and the strawberries are washed, well drained, and cut into small cubes. They are mixed with 4 tablespoons of granulated sugar and left for 20 minutes to release their juice.
In another bowl, we mix the mascarpone with powdered sugar, then fold in the whipped cream, being careful to mix from the bottom up to keep the cream airy. We add the strawberries along with the resulting syrup and, finally, the melted gelatin in a water bath or microwave. Everything is mixed very well to ensure all ingredients are evenly integrated.
On a platter, we place the removable walls of the cake pan and add the first layer of cake. We generously soak it with the prepared syrup, then pour all the cream, leveling it with a spatula. We place the second layer of cake, also soaked.
To finish the cake, we melt the chocolate together with the liquid cream over low heat, stirring continuously to obtain a smooth glaze. We pour it over the cake, leveling it well. The cake is then left in the refrigerator, ideally overnight, to set. The next day, we carefully remove the walls of the pan and decorate the cake with whole or halved strawberries and, if desired, grated chocolate on top. This cake is not just a dessert, but a true explosion of flavors, perfect for a summer day or a special occasion. Enjoy!
Ingredients
Batter: - 7 eggs - 7 tablespoons sugar - 7 tablespoons flour - 3 tablespoons cocoa - 1 teaspoon baking powder - 100 g bitter chocolate Syrup: -200 ml water - 4 tablespoons sugar - 2 sachets capucino rum Cream: - 500 ml whipped cream - 500 g mascarpone - 200 g powdered sugar - 250 g strawberries - 4 tablespoons caster sugar - 25 g gelatin Frosting: - 100 g bitter chocolate - 100 ml liquid whipped cream Decor: - 200 g strawberries - grated chocolate to taste