Chocolate cake with cream and strawberries

Chocolate cake with cream and strawberries: an explosion of flavors and textures

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2 hours
Total: 2 hours and 50 minutes
Number of servings: 12

This chocolate cake with cream and strawberries is more than just a dessert. It is a true masterpiece that combines the richness of chocolate with the freshness of strawberries, creating a perfect balance between sweet and tangy. It is ideal for any occasion, from birthdays to family gatherings. I invite you to discover step by step how to prepare it!

Ingredients

For the chocolate sponge:
- 4 large eggs (ideally at room temperature)
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1 tablespoon of cornstarch
- 2 tablespoons of cocoa powder
- A pinch of salt
- 100 ml of oil (sunflower oil is ideal)

For the strawberry cream:
- 350 ml of liquid cream for whipping
- 400 g of fresh strawberries (washed and cut into pieces)
- 20 g of gelatin (hydrated in water)

For the chocolate glaze:
- 150 ml of liquid cream
- 100 g of dark chocolate (good quality)
- 3 tablespoons of Nutella

For decoration:
- 10 fresh strawberries (cut in half)
- 30 g of white chocolate
- 30 ml of liquid cream

Preparation steps

Preparing the sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls are clean, without traces of fat, to achieve a perfect foam.

2. Whipping the egg whites: Use an electric mixer to beat the egg whites. Start at low speed, then gradually increase. When the egg whites become frothy, gradually add the sugar. Continue mixing until you achieve a firm and shiny foam, and the sugar crystals are no longer felt.

3. Adding the yolks: Incorporate the yolks one by one, along with the vanilla extract and a pinch of salt. Gently fold with a spatula so as not to deflate the foam.

4. Incorporating the dry ingredients: In a separate bowl, combine the flour, cocoa, cornstarch, and baking powder. Add these dry ingredients, along with the oil, to the egg mixture. Gently mix with a spatula until there are no lumps.

5. Baking: Prepare a rectangular baking pan (24x34 cm), lining it with parchment paper and greasing it with a little butter or oil. Pour the mixture into the pan and bake in a preheated oven at 180°C for 20 minutes. Check with a toothpick to ensure it is done. Remove the sponge from the oven and let it cool on a rack.

Preparing the strawberry cream
6. Whipping the cream: Start whipping the liquid cream with a mixer until it becomes firm. This will give the cake an airy texture.

7. Hydrating the gelatin: In a small bowl, hydrate the gelatin in 100 ml of warm water for 15 minutes. Then, dissolve the gelatin over a double boiler, avoiding boiling.

8. Mixing the ingredients: Once the gelatin is dissolved, add it to the whipped cream and mix well. Add the chopped strawberries and gently fold to avoid crushing them.

Assembling the cake
9. Preparing the mold: Place the cooled sponge in a high-sided pan lined with plastic wrap to facilitate removing the cake.

10. Adding the cream: Pour the strawberry cream over the sponge and level the surface. Refrigerate for at least 2 hours to allow it to set.

Preparing the glaze
11. Melting the chocolate: In a non-stick saucepan, melt the dark chocolate together with 150 ml of liquid cream and Nutella over low heat. Stir constantly until you achieve a smooth and homogeneous consistency.

12. Glazing the cake: Remove the cake from the refrigerator, remove the plastic wrap, and pour the warm glaze over the cake. Make sure to cover evenly, allowing it to drip slightly over the edges.

Decorating the cake
13. Final decoration: In a small bowl, melt the white chocolate together with 30 ml of liquid cream to obtain a white ganache. Use it to decorate the cake in a geometric style and add the strawberry halves for an appetizing look.

Practical tips
- Choose quality ingredients: Use good quality chocolate for a delicious glaze. Fresh strawberries are essential for adding vibrant flavor.
- Proper cooling: Ensure the sponge is completely cooled before adding the cream. A too high temperature can cause it to melt.
- Variations: You can replace the strawberries with other seasonal fruits, such as raspberries or blueberries, to experiment with different flavors.
- Serving: Serve the cake with a scoop of vanilla ice cream for a delicious contrast between warm and cold.

Nutritional benefits
This cake provides a combination of carbohydrates from flour and sugar, healthy fats from oil and chocolate, as well as vitamins and antioxidants from strawberries. Strawberries are rich in vitamin C, fiber, and beneficial compounds for health.

Frequently asked questions
1. Can I use other types of oil? Yes, you can use coconut or olive oil for a different flavor.

2. How can I tell if the sponge is cooked? Perform the toothpick test: insert a toothpick in the center of the sponge; if it comes out clean, the sponge is cooked.

3. Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to decorate it after taking it out of the freezer.

This chocolate cake with cream and strawberries will surely become a favorite recipe in your family. Enjoy every slice and share the joy with your loved ones! Bon appétit!