For a simpler and more straightforward approach to making a Strawberry Chocolate Cake, you can follow this concise guide. This recipe combines the rich flavors of chocolate and strawberries into a delightful dessert that's easy to prepare and enjoy.
First, preheat your oven to 350°F and prepare your cake pans by greasing and flouring them. In a large bowl, mix together your dry ingredients like sugar, flour, cocoa, baking powder, and salt. Then, add your wet ingredients such as eggs, milk, oil, and vanilla, and beat until well combined. Pour this batter into your prepared pans and bake for about 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
Ingredients:
- Syrup:
- Granulated sugar: 50g
- Water: 25g
- Kirsch: 10g
- Fresh Strawberry Cream for Sandwiches:
- Strawberries: 120g
- Fresh cream: 100g
- Granulated sugar: 10g
- Raw Chocolate Cream:
- Sweet chocolate: 40g
- Milk: 20g
- Fresh cream: 120g
- Cocoa Glaze:
- Cocoa powder: 20g
- Milk: 90g
- Granulated sugar: 40g
- Sheet gelatin: 3g
- Strawberry Cream:
- Strawberry powder: 40g
- Fresh cream: 100g
- Granulated sugar: 10g
- Materials:
- Strawberries for decoration: about 10 pieces
- Lucera sweet chocolate: 100g
- Cotta Valrhona Pearl Craquin Framboise: as appropriate
- Cotta cake pick playing cards (2 patterns x 5 pieces): 2 pieces
- Ensour Pink 50: 1 piece
- Ensour Pink 45: 1 piece
- Sponge Cake:
- Decoration sponge No. 5 chocolate: 1 piece
Preparation:
1. Soak Gelatin: Place gelatin sheets in cold water to soften.
2. Prepare Syrup: Mix sugar, water, and kirsch in a microwave-safe container. Heat until it cools.
3. Prepare Strawberries: Quarter fresh strawberries for sandwiches.
How to Make:
1. Spread Syrup: Apply the cooled syrup to the No. 5 chocolate sponge cake on both sides.
2. Mix Strawberry Cream: Whisk fresh cream and granulated sugar for 9 minutes, then add strawberries and mix.
3. Apply Cream to Sponge Cake: Spread the cream mixture on the sponge cake using a palette knife.
4. Sandwich Cake: Place another sponge cake on top.
5. Make Chocolate Cream: Melt sweet chocolate, add warm milk, and mix with about 20g of fresh cream. Return to the cream bowl and mix well. Beat for 7 minutes.
6. Apply Chocolate Cream: Spread the chocolate cream on the sponge cake.
7. Prepare Cocoa Glaze: Boil cocoa powder, milk, sugar, and gelatin in a small pot. Cool to 50 degrees, then dissolve gelatin. Filter and cool until thickened.
8. Apply Glaze: Pour the glaze over the cake and drip it down the sides. Store any leftover glaze in the fridge.
9. Make Strawberry Cream: Mix the strawberry powder and water, then add fresh cream and sugar. Let it stand for 8 minutes.
10. Decorate: Squeeze the strawberry cream onto the cake, top with Lucera sweet chocolate, and decorate with strawberries, pearl crackers, chocolate decorations, and cake picks.
Decoration:
- Use Ensour Pink 50 for the cake tray.
- The tray is Ansur Pink 45.
This simplified version should make the Strawberry Chocolate Cake recipe more accessible and easier to follow. Enjoy your baking!