Ingredients
delicious magazine recipes
delicious magazine recipes
eggs -3
sugar – 75gms /powdered
cornflour – 1 tbsp
cocoa – 2 tbsp
flour – 75 gms minus 3 tbsps
baking powder – 1 tsp
Pinch of salt
vanilla essence – 1 tsp
Strawberry Sponge:
eggs – 3
sugar – 75 gms
cornflour – 1 tbsp
flour – 75gms minus 1 tbsp
baking powder – 1 tsp
Pinch of salt
Strawberry essence – 1 tsp
Method : Similar to above.
Filling :
Cream – 400ml (35% fat)
Strawberry essence -1 tsp (optional)
powdered sugar – 2-3 tbsp (increase if strawberries are tart)
strawberries – 200gms/ chopped; reserve 3-4 for decoration
Ganache:
dark chocolate – 200gms
Cream – 200ml
How to make Chocolate Strawberry Cake
Line & grease a 8″ spring form tin.
Sift the cornflour + flour + cocoa + baking powder + salt 3 times. Keep aside.
Preheat the oven to 180 degrees C.
Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
Beat in the vanilla essence.
Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn’t escape.
Turn into the prepared tin & bake for 25-30 minutes/ until done.
Remove from tin after 5 minutes, take off the lining & cool completely on rack.
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Whip cream, essence & sugar till it holds peaks.
Reserve 1-2 tbsp cream in a baggie for the spiral/ web on top.
Fold in the strawberries.
Don’t make this too much in advance, since strawberries macerate with sugar, & might make the cream runny.
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Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.
If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately. I’ve found that unless you sieve the ganache, its not easy to pipe it through an icing set. Its fine for spreading though.
Set aside to cool. It will thicken as it cools & get a spreadable consistency.
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Cut each sponge into 2, so there are a total of 4 layers.
Sandwich them with the strawberry cream, using 1/3 each time.
Spread the ganache over the top & sides of cake. Use sprinkles on the sides if desired.
For the marbling, see pictures. Draw a spiral, with the cream in the baggie reserved from the filling, beginning from the centre outwards
Then drag a wooden pick from the centre outwards, at a 60 degree angle, to equal points on the edge.
Do the same in the opposite direction (ie outwards to the centre) between the earlier lines. This will create a webbed pattern.
Pipe a ganache edging if you like. Then finish off with sliced strawberries & flaked chocolate etc. Chill till required.
delicious magazine recipes
45 minutes to make
Serves 1518
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