Description
This decadent Chocolate Strawberry Cream Cake is a dessert lover’s dream. It is made with chocolate cake, mascarpone cream, strawberry jam, and milk chocolate ganache. Ideal for Valentine’s Day and other special occasions.
Ingredients
Scale
- 220 g or (1¾ cups) all-purpose flour, (sifted)
- 350 g or (1¾ cups) granulated sugar
- 50 g or (½ cup) unsweetened cocoa powder, (sifted)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs, (room temperature)
- ½ tsp vanilla extract
- 210 ml or (0.88 cup) vegetable oil
- 210 ml or (0.88 cup) buttermilk, (room temperature)
- 210 ml or (0.88 cup) hot water
- 1 cups warm water
- ¼ cup milk
- 1 tbsp sugar
- ¼ cup cocoa powder
- 473 ml or 2 cups of heavy whipping cream (cold)
- 150 g or ¾ cups powdered sugar
- 180 g or ¾ cups of mascarpone cheese, (cold)
- ½ tsp vanilla extract
- 660 ml or 2 ¾ cups of strawberry jam (or homemade)
- 350 ml heavy cream
- 350 g milk chocolate, (chopped)
- 50 g white chocolate
- 1–2 tsp sunflower oil, (vegetable oil, canola (rapeseed) oil, or grapeseed oil)
- Strawberries, (cut in half)
- Chocolate sprinkles
Instructions
- Preheat the oven to 180 °C / 350 °F / Gas Mark 4. Lightly grease a 9×13″ tin with oil or butter and set it aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Stir until everything is well mixed and set aside.
- In another bowl, whisk the eggs, buttermilk, oil, and vanilla until fully combined.
- Pour the wet mixture into the dry mixture and stir gently. Add the hot water to the batter and stir until just combined. Some lumps are fine.
- Pour the batter into the prepared baking tin and bake for 40–45 minutes, or until a skewer comes out clean. Let the cake cool completely.
- Combine all the chocolate soaking syrup ingredients in a bowl or soaking bottle and mix until smooth.
- Once the cake is cool, poke holes in the surface and pour chocolate syrup over it.
- Heat the strawberry jam in a small pot over low heat to loosen it. Let it cool and stir occasionally.
- In another bowl, whisk the heavy cream for 2–3 minutes. Add sugar, ¼ cup of mascarpone, and vanilla, folding gently. Continue adding remaining mascarpone in ¼ cup increments.
- Spread the mascarpone cream evenly over the cooled cake. Pour the strawberry sauce on top and smooth it out. Cover with plastic wrap and refrigerate.
- Microwave milk chocolate and cream in 30-second intervals, stirring until smooth. Let it cool.
- Microwave the white chocolate with oil in 10-second intervals, stirring until melted. Let it cool slightly.
- Pour the cooled milk chocolate ganache over the cake and create diagonal lines with the melted white chocolate.
- Slice the cake evenly, sprinkle chocolate around the edges, and place a halved strawberry on each slice. Refrigerate for at least 6 hours or overnight.
- Serve this decadent cake for Valentine’s Day or any special occasion.
Notes
- Ensure all ingredients are at room temperature before starting.
- Store leftovers in the refrigerator for freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1257 kcal
- Sugar: 78 g
- Sodium: 250 mg
- Fat: 79.43 g
- Saturated Fat: 45 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 131.85 g
- Fiber: 2.5 g
- Protein: 14.37 g
- Cholesterol: 90 mg
Keywords: Chocolate Strawberry Cream Cake, dessert, Valentine's Day