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Strawberry Chocolate Cake
Kathrine Kwa
This soft and decadent chocolate cake is guaranteed to indulge any mother on her special day. By incorporating meringue instead of just simple eggs, you get a cake that’s extra rich and fluffy.
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Prep Time
20
mins
Cook Time
40
mins
Course
Dessert
Cuisine
Asian, Western
Servings
8
Equipment
Stand mixer or hand mixer
Oven
Ingredients
1x
2x
3x
4
egg whites
4
egg yolks
110
g
caster sugar
1/2 cup
100
g
plain flour
3/4 cup
40
g
melted butter
2 1/2 tbsp
40
ml
milk
2 1/2 tbsp
2
tbsp
chocolate powder/cocoa powder
Chocolate Ganache
100
ml
milk
1
tbsp
caster sugar
150
g
butter
300
g
dark chocolate
2 cups
strawberry jam
Instructions
Cake
Add butter and milk into a measuring cup and heat in a double boiler.
Sift cocoa powder into the milk-butter mixture and stir well.
In a bowl, whip egg whites with some sugar until soft peaks form, making sure to add a little at a time.
Whisk in the four egg yolks one by one.
Sift the flour bit by bit and fold in gently.
Mix a small portion (about 3 tablespoons) of the white batter in with the chocolate mixture from earlier and stir well.
Add that mixture to the rest of the white batter. Fold gently to incorporate.
Pour into a 7 inch baking tin lined with parchment and greased with butter.
Tap bottom of baking tin against worksurface to release any air bubbles.
Bake in preheated oven at 170°Cfor 35 to 40 minutes. Set aside and leave to cool.
Chocolate Ganache
In a saucepan, heat the milk, butter, and caster sugar under low heat. Stir until butter is dissolved.
Take off the heat and pour into a separate bowl. Add the dark chocolate. Stir and let cool until it thickens.
Assembly
Cut cake into three separate slices.
Spread each slice with the chocolate ganache and strawberry jam.
Stack the slices on top of each other and ice entire cake with the remainder of the chocolate ganache.
Top with sliced strawberries and serve.
Keyword
Baking, Family, Kids, Toddler
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