The Perfect Chocolate Strawberry Cake | Baking Therapy

Описание: A rich chocolate cake layered with fresh strawberries and silky chocolate ganache ♡

♦ Chocolate Cake
160 g (⅔ cup) milk
10 g (2 tsp) vinegar
130 g (⅔ cup) sugar
55 g (¼ cup) oil
1½ tsp (7 g) vanilla essence
1 tsp (4 g) instant coffee dissolved in 1½ tbsp (20 g) hot water

125 g (1 cup) All-purpose flour
20 g (3 tbsp) cocoa powder
½ tsp (2 g) baking powder
½ tsp (2 g) baking soda
¼ tsp (1 g) salt

♡ Mix milk and vinegar. Let it rest for 5 minutes.
♡ Add sugar, oil, vanilla, and coffee mixture. Mix well.
♡ Sift in dry ingredients and mix gently until smooth.
♡ Pour into a lined 6-inch tin.
♡ Bake at 170°C for 28-30 minutes or until a toothpick comes out clean.


♦ Soaking Syrup
80 g (⅓ cup) water
30 g (2 tbsp) sugar

♡ Heat until the sugar dissolves. Let it cool completely before using.

♦ Strawberry Filling
80–100 g (½–¾ cup) chopped strawberries
2 tsp (8 g) sugar

♡ Cook on low heat until slightly soft and jammy but still chunky.
♡ Let it cool completely before layering.

♦ Chocolate Ganache Frosting
200 g (about 1 cup chopped) dark chocolate
160 g (¾ cup) fresh cream

Optional:
1 tbsp (8–10 g) cocoa powder (for stronger chocolate flavor)

♡ Mix both until smooth and glossy.
♡ Beat for 2 minutes.

♦ Assembly
♡ Slice the cake into layers.
♡ Brush with soaking syrup.
♡ Spread strawberry filling.
♡ Frost with chocolate ganache.
♡ Chill for 20–30 minutes before slicing for clean cuts.


♦ Notes

♡ Bake between 165–170°C for 28–30 minutes, or until done.
♡ Allow the sponge to cool completely, then wrap and refrigerate for 30–60 minutes to make slicing easier and cleaner.
♡ After frosting, chill the cake again for 30–60 minutes so the ganache sets beautifully.
♡ Remove the cake from the refrigerator 20–30 minutes before serving for the best taste and texture.

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