Chocolate Cream and Strawberry Cake

Preparation:

Base: Start by putting boiling water in a bowl, gradually adding cocoa while mixing with a whisk or spatula to avoid lumps. This step is crucial as well-dissolved cocoa will provide the base with a rich flavor and a fine texture. Once you have a homogeneous mixture, let it cool. Meanwhile, in another container, beat the egg whites until frothy, gradually adding 150 grams of sugar. Continue mixing until you achieve a firm and shiny foam.

In another bowl, beat the egg yolks with a pinch of salt and the other 150 grams of sugar until the mixture becomes frothy and the sugar completely dissolves. Gradually add the oil, like making mayonnaise, continuing to mix to obtain a homogeneous emulsion. Incorporate the cooled cocoa and finally add the flour mixed with baking powder, making sure there are no lumps. Once you have a homogeneous dough, gently fold in the whipped egg whites with a spatula, mixing lightly from the bottom up to avoid losing air in the mixture. Pour the batter into a 28 cm mold, greased with butter and lined with flour. Bake at 180 °C for about 40 minutes, checking with a toothpick to see if it’s done. After baking, let the base cool completely and cut it into three equal layers.

Cream: Start by mixing the egg yolks with the sugar using a mixer until frothy. Add the flour and continue mixing, then gradually incorporate the milk, mixing well to avoid lumps. Place the mixture in a double-bottomed pot and simmer on low heat, stirring continuously to prevent sticking. Once the cream thickens, turn off the heat and add the chopped chocolate, stirring until it completely melts. Cover the cream with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a crust from forming. Let the cream cool completely, then refrigerate it, ideally overnight.

The strawberries should be carefully washed and dried with a paper towel. Melt the chocolate and dip each strawberry in the chocolate, then place them on a sheet of aluminum foil or parchment paper to drain. Allow the chocolate to harden, then melt the white chocolate if you wish to decorate the strawberries. Place the white chocolate in a piping bag and decorate each strawberry as desired.

Assembling the cake: Place the first layer of the base on a platter and add the chocolate cream, spreading it evenly. Sprinkle chocolate pieces, then place another layer of the base, followed by more cream and chocolate. Finally, place the last layer of the base, and then cover the cake with a thin layer of cream to smooth the surface. Refrigerate the cake for a few hours.

For decoration, use chocolate-filled wafers, placing them around the edge of the cake. If you have 4 packs of 80 g and it’s not enough, it’s recommended to use 5 packs. Decorate the cake with the chocolate-glazed strawberries as desired and keep the cake in the refrigerator until serving. This cake is absolutely delicious and impressive!