- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 680 kcal
Quick summary
“Chocolate cake with fluffy layers, filled with macerated fresh strawberries and covered with creamy dark chocolate ganache. A balanced combination between the sweetness of cocoa and the slightly acidic freshness of fresh fruit.”
What you need to know
- The prior maceration of strawberries with sugar releases a syrup that moistens the cake slices naturally.
- The toothpick test at 35 to 40 minutes in the oven confirms it is cooked without drying out the center of the dough.
- The ganache made with dark chocolate and heavy cream creates a shiny and stable topping.
Ingredients
Main
- Dough: 3 cups of wheat flour, 2 cups of sugar, 1 cup of chocolate powder, 1 tablespoon of baking powder, 1/2 cup of oil, 4 eggs, 1 cup of milk.
- Filling: 2 cups of fresh chopped strawberries, 1/2 cup of sugar.
- Topping: 200g of semi-sweet chocolate, 1 small carton of heavy cream.
Instructions
Principal
- Preheat the oven to 180°C and grease the pan with butter and flour.
- In a bowl, mix the flour, sugar, cocoa powder, and baking powder.
- Add the eggs, milk, and oil, and beat in the mixer until you get a homogeneous dough.
- Pour the batter into the pan and bake for about 40 minutes, do the toothpick test.
- While the cake bakes, prepare the filling: mix the chopped strawberries with the sugar and set aside.
- After baking, let the cake cool on a wire rack before unmolding.
- Melt the chocolate in a double boiler and mix with the heavy cream to make the topping.
- Unmold the cake, cut it in half, fill with the strawberries, and cover with the chocolate mixture.
- Finish by decorating with whole strawberries on top.
- Let the topping set before serving.
Chef's tips
- Wait for the cake to cool completely on a wire rack before cutting in half so as not to break the dough.
- Dry the strawberries for decoration well with paper towels after washing so they don't release water onto the ganache.
- Sift the wheat flour with the cocoa powder to aerate the dry ingredients and avoid lumps.
Variations
- Moisten the dough halves with a simple syrup of water with sugar and vanilla before applying the filling.
- Add a layer of creamy white brigadeiro under the strawberries to create a strawberry bonbon-style filling.
- Decorate the top with fine chocolate shavings or soft sprinkles in addition to the whole fruits.
Substitutions
- Chocolate powder can be replaced with 50% or 70% cocoa powder, reducing some of the sugar in the recipe.
- The bittersweet chocolate of the topping can be swapped for milk chocolate bar or blend.
- The soybean oil in the dough can be replaced by corn, sunflower, or canola oil.
How to store
Because it contains fresh fruit in natura, keep the cake mandatorily in the refrigerator in a container with a lid for up to 3 days. Remove from refrigeration about 20 minutes before serving to soften the firm consistency of the ganache.
Can it be frozen?
It is not recommended to freeze the cake already assembled with fresh strawberries, as the fruit releases water and loses all texture when defrosting. It is possible to freeze only the baked and cold chocolate dough discs, well wrapped in plastic film for up to 60 days.
What to serve with
Serve with artisanal vanilla ice cream, fresh whipped cream, or mint leaves on the side. It pairs perfectly with unsweetened espresso or black tea with citrus notes.
Frequently asked questions
Can I use frozen strawberries for the filling?
Do not apply raw frozen strawberries directly to the filling because they accumulate too much water when thawing; if using them, cook beforehand with sugar until a thick syrup forms and apply cold.
What to do if the ganache topping curdles during preparation?
If the emulsion between the melted chocolate and the heavy cream separates fat, add a tablespoon of warm milk and stir vigorously with a wire whisk until it regains a smooth and shiny appearance.
How to prevent fresh strawberries from souring the cake filling?
Fresh strawberries release juice and ferment easily; use firm fruits washed whole with the stem, dry well on paper towels before cutting, and keep the cake stored under constant refrigeration.
What is the ideal method for leveling and cutting the cake in half?
Let the cake cool completely, make a shallow guide cut on the side with a bread knife, and use a piece of unwaxed dental floss crossed at the ends, pulling gently to separate the halves.
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