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Chocolate Cake with Strawberry: Layered Delight

Name: Chocolate Cake with Strawberry: Layered Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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.

Por

Master Receita Solta

Chocolate Cake with Strawberry: Layered Delight

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories680 kcal

Resumo para quem tem pressa

"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."

Chocolate Cake with Strawberry: Layered Delight

O Que Você Precisa Saber

- 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 Course

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

Main Course

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.

Deixe a cobertura firmar antes de servir.

Equipe sua Cozinha

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Chef 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

- O chocolate em pó pode ser substituído por cacau em pó 50% ou 70%, reduzindo um pouco do açúcar da receita. - O chocolate meio amargo da cobertura pode ser trocado por chocolate ao leite em barra ou blend. - O óleo de soja da massa pode ser substituído por óleo de milho, girassol ou canola.

How to Store

Por conter fruta fresca in natura, mantenha o bolo obrigatoriamente na geladeira em recipiente com tampa por até 3 dias. Retire da refrigeração cerca de 20 minutos antes de servir para amenizar a consistência firme da ganache.

Can You Freeze It?

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

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.

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.

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.