Cake with chocolate overflows and strawberries. Royal chocolate cake with strawberries - a delicious recipe. Features of making chocolate cake with strawberries

The combination of chocolate sponge cakes, cream and strawberries in a cake is considered the most successful choice. The delicate taste of this dessert will please any sweet tooth. There are a huge number of recipes containing these ingredients. You should choose the right one based on your level of culinary skill, availability of free time and personal taste preferences. Try making chocolate cake with strawberries according to the classic recipe. Every housewife can do a simple dessert, and everyone in the household will like it.

Required Ingredients

The dessert is prepared in 2 stages: the cakes and cream are made separately. You can complete the steps simultaneously to save time. For the cakes you will need the following products:

• flour - 480 g;
• cocoa powder - 4 tbsp. l.;
• milk - 200 ml;
• sugar - 240 g;
• chicken egg - 4 pcs.;
• baking powder - 1 tsp;
• butter - 280 g;
• chocolate (any dark chocolate without additives will do) – 120 g.

Ingredients for buttercream:

• vanilla extract - 1 tsp;
• cream - 500 ml;
• vanillin - 5 g;
• powdered sugar - 60 g;
• strawberries - 300 g.

Strawberries are considered a natural aphrodisiac, and they also relieve headaches and whiten teeth.

Step by step recipe

Step 1. Set the oven to preheat to 180 degrees. At this time, put sugar, chocolate, butter, cocoa and milk into a saucepan. Bring the mixture to a boil, stirring it constantly. After boiling, remove from heat. Let cool to room temperature to prevent milk from curdling. Beat eggs into mixture. Add sifted flour with baking powder. This must be done gradually so that lumps do not appear. Stir until smooth.

It is better to stir the mixture with a wooden spatula rather than with a whisk or mixer.

Step 2. Pour the resulting mixture into two molds with a diameter of 20 cm. Bake for 30 minutes. But you need to proceed from the power of a particular oven.

Try to distribute the dough equally into each pan.

Step 3. While the cakes are baking, start preparing the buttercream. Take cold cream and start whipping it with a mixer, gradually adding powdered sugar and vanilla until the cream holds its shape - to stable peaks.

You won't be able to whip the cream to a creamy consistency with a whisk or fork - you need a mixer

Step 4. Take out the cakes. Let them cool a little. At this time, chop the strawberries. The size of the pieces can be chosen as desired.

Strawberries must first be washed and removed from leaves.

Step 5. Cut off the top of one cake layer so that the cream does not drip off it. This blank will go to the bottom layer.

The cut part can be crumbled and subsequently used to decorate the finished cake.

Step 6. Take the cake with the top cut off, spread a thick layer of cream, and put chopped berries on top.

Do not try to lay the strawberries in an even layer - the berries will still be pressed on top

Step 7. Cover the berry layer with the second cake layer and repeat the previous step.

You can use mint leaves as a decoration - they go well with strawberries.

You can coat the top cake right up to the edges - even if the cream drips a little, the cake will still look beautiful

Step 8. Chocolate and strawberry cake is ready. All you have to do is let it brew for a couple of hours in the refrigerator, and you can serve it to your guests.

Cakes with open layers are in fashion, so you don’t have to coat the edges with cream

To prepare the cake, use only high-quality products. It is better to choose domestic strawberries grown in natural conditions. It has a richer berry taste. It is better to choose natural cream with a high percentage of fat content. If possible, you should give preference to natural chocolate without added soy.

Other dessert options with strawberries

Pudding-based cake can be prepared from ready-made mixtures. The cakes and sides of the finished product are coated with glaze, poured with ganache (an emulsion of chocolate and cream) and decorated with strawberries. The dessert is suitable for a big celebration.

By pouring ganache over the cake, you can also touch the berries

The chocolate buttercream cake uses strawberries only for decoration. The berry cannot be placed inside because it can release a lot of juice, which can spoil the taste of the cakes.

The berries can be lightly sprinkled with powder - it will seem like they are covered in snow

The cake with delicate buttercream can be sprinkled with chocolate chips. Openwork elements and strawberries are used for decoration. The dessert is suitable for special occasions.

Openwork elements can be bought at a candy store or made yourself

Sponge cakes go well with creamy berry cream and strawberry pieces inside. The finished product is glazed and decorated with whole berries dipped in chocolate.

You can make more than one cake, but several portions if you are planning a large-scale banquet

A conveniently shaped chocolate shortbread cake is suitable for home tea drinking. The dessert is decorated with whipped cream and strawberry pieces. Easy to prepare.

The cake filling can be made from liquid chocolate

Sponge cakes can be coated with chocolate icing and strawberries added. Whole berries can be used to decorate the top of the cake. It has a rich chocolate taste.

The cake recipe is identical to the classic one, only chocolate icing is used instead of buttercream. It's even easier to prepare

Shortbread cake with custard butter cream and pieces of berries, covered with icing and strawberries.

You can add coffee to the buttercream to create a new flavor combination.

A cake for a large family celebration with a sponge cake base with a delicate creamy coffee layer and glaze. The finished product is decorated with chocolate chips and whole berries. An elite version of a chocolate cake that you will have to tinker with. The basis is the most delicate sponge cakes with a creamy layer. The dessert is decorated with cream, sprinkles and strawberries dipped in glaze.

You don’t have to remove the “tails” of strawberries - it will look even more beautiful.

Between two chocolate cakes there is an airy butter cream with the addition of large pieces of strawberries. The finished product is coated with glaze and decorated with berries and mint leaves. The dessert just melts in your mouth.

Chocolate Strawberry Cake is the perfect treat for family, friends and picky guests. Recipes for this delicacy can be easily modified depending on personal taste. Sometimes the simplest desserts look better: they are easy to prepare, they do not have an oversaturated taste, they have a classic flavor combination. Try to surprise your loved ones and prepare this delicacy.

Calories: Not specified
Cooking time: Not indicated

This is not just a chocolate cake with strawberries, it is a real masterpiece! Do you want to make a delicious and simple cake, and at the same time decorate it beautifully, but don’t know what to choose? I suggest making a chocolate cake with strawberries, which is easy to prepare and turns out very tasty. And my step-by-step recipe with photos will help you with this. Chocolate sponge cake soaked in coffee and cognac, sour cream with strawberries and all decorated with chocolate, what could be tastier? I suggest you prepare this one too.

Ingredients

Chicken eggs - 6 pieces,
- sugar - 1 glass,
- flour - 2/3 cup,
- baking powder - 1 tsp,
- cocoa - 1/3 cup,
- salt - a pinch,

Sour cream - 500 grams,
- sour cream thickener - 1 pack,
- powdered sugar - 100 grams,
- strawberries - 300 grams,

Impregnation:

Insoluble coffee - 1 tbsp. (with a slide),
- water (boiling water) - 2/3 cup,
- cognac - 2 tbsp.

For decoration:

Strawberry,
- mint leaves,
- food pearls for decoration,
- cream - 80 ml,
- dark chocolate - 90 grams.

Recipe with photos step by step:

First you need to prepare the base for the future cake, a sponge cake. Separate the whites from the yolks, pour the whites into a mixer bowl and add a pinch of salt. Beat until fluffy and fluffy, gradually increasing the mixer speed.

Then add granulated sugar in parts and beat until the sugar is almost completely dissolved.




The result will be a tightly whipped egg white that will hold its shape even when the bowl is turned over.

Pour the yolks into the whites and beat for another 2-3 minutes.

Then add cocoa, flour and baking powder.

Turn on the mixer at the lowest speed and beat until smooth. Do not beat for too long so as not to disturb the airy structure of the dough itself.

Now you need to prepare the baking dish itself. Cover the bottom of the springform pan with parchment and cut out the sides for the pan from the same parchment. The sides are needed so that the dough rises evenly on all sides, and the “cap” in the middle does not rise. Also, the height of the cake can be higher than the mold itself, which is where the sides will help. Grease the sides of the mold with vegetable oil and stick cut strips of parchment to them (as in the photo).

Pour the airy chocolate biscuit dough into the mold and place in a hot oven for 40-50 minutes. Set the oven temperature to 180 degrees. Baking time may vary slightly depending on your oven.

Check the readiness of the sponge cake with a toothpick or wooden skewer. Then remove it from the oven and leave it in the pan until it cools completely. Afterwards, remove the springform pan and it is advisable to leave the cake to rest for a day. If you don’t have this time, you can immediately start preparing the cream and impregnation and form the cake itself.




For the cream, lightly beat the sour cream with a mixer and, if desired, you can also add a thickener for sour cream if it is liquid. I used homemade sour cream and still added a thickener so that the cream would hold its shape and not spread.

Then add powdered sugar and mix well. For now, you can put the cream in the refrigerator.

Now you can start preparing the cakes. Make marks with a toothpick around the circle of the cake to make it easier to cut.

And using a serrated bread knife, divide it into three equal layers.

For impregnation, pour boiled water over the coffee, let it cool until warm and add cognac. The impregnation for the biscuit is ready. Using a pastry brush, soak each cake layer before applying the cream itself.

Spread sour cream on top.

And lay out the chopped strawberries, which you have previously washed and dried.

And thus form the entire cake. Also grease the top with sour cream and make the surface as smooth and even as possible. And put it in the refrigerator for the cream to harden.

Now you can start decorating. You can decorate the cake to your liking. I'll tell you about my version of decoration. Wash the strawberries and dry them on a paper towel.

While the strawberries are drying you can make the ganache. Heat the cream in the microwave until hot and break a bar of dark chocolate into a bowl. Stir until you get a glossy chocolate mass, similar to the thickness of sour cream. Take a couple of spoons of ganache separately and add a little more hot cream to it to make a thinner cream. Fill a disposable piping bag with it and make a small hole.

Then randomly squeeze liquid chocolate cream from a pastry bag on top of the cake, forming a beautiful pattern.




Then, using a silicone spatula, coat the sides of the cake well with chocolate, extending slightly beyond the edges of the top layer. It is to the chocolate cream that the strawberries will stick well, which I will use to decorate the top of the cake.

Bon appetit!

Amazingly juicy cakes made from simple ingredients, bright berry notes and just a sea of ​​chocolate - no one can resist!

Ingredients:

So, a step-by-step recipe for chocolate cake with strawberries:

First, let's prepare the cream. Bring the cream to a boil (in the microwave or on the stove), break the chocolate into small pieces and add it to the cream.

2

Mix thoroughly with a spatula or spoon until the chocolate is completely dissolved and place in the refrigerator for at least 2 hours.

3

Meanwhile, mix flour, cocoa powder, baking soda and baking powder, then sift the mixture.

4

Beat the sugar and sunflower oil with a mixer for two minutes.

5

Add eggs and beat for a couple of minutes until smooth.

6

Add dry ingredients to the whipped mixture in parts (in two or three additions), pour in milk and boiling water and mix with a mixer at low speed until smooth.

7

The finished dough should be glossy, thick, and deep brown in color. And what a chocolate smell, mmm!

8

You can bake the cakes in the oven, in which case we divide the dough into two parts and bake each part at 180 degrees for 50-60 minutes (until a toothpick is dry in the center of the cake).

You can also bake in a slow cooker on the “baking” mode for 1.5 hours. Usually I baked in the oven, but this time I decided to bake in a slow cooker, and it is much more convenient: you don’t need to divide the dough, use two molds, etc.

9

The finished cake turns out very tall, beautiful and fragrant! Leave it to cool for about half an hour at room temperature, and then wrap it in cling film and put it in the refrigerator for about an hour. The cake turns out very juicy and does not need additional soaking, but it needs to cool thoroughly.

10

In the meantime, let's get to the cream. We will put four tablespoons in a separate plate, this will be our glaze.

11

Beat the rest of the cream at high speed with a mixer until fluffy and thick.

12

Cut the strawberries into arbitrary pieces. I cut it small.

13

Cut the cooled cake into three or four parts (if you had two cakes, cut each in half accordingly). Place the top part down

14

Divide the cream into approximately three equal parts and place one part on the cake. Distribute evenly and place half of the chopped strawberries on top.

15

Lubricate the top with a small amount of cream so that nothing moves :)

16

Cover with the second cake layer, do the same thing and cover with the last cake layer, which was at the very bottom, because... it is the most even.

17

Cover the top and sides of the cake with most of the remaining cream and put it in the refrigerator for about half an hour until it sets.

Prepare the jelly according to the instructions on the package, only use half as much water. Pour the jelly into a tray and cool.

To prepare the biscuit, beat the egg with sugar, placing the container on a pan of hot water (the dish with the egg should not touch the water and do not put the pan on the fire), until the volume increases 3 times within 5-6 minutes.

Remove the egg mixture from the water bath and carefully add the flour-cocoa-baking powder mixture, stirring gently until smooth. Line the bottom of a baking dish (diameter 20 cm) with baking paper, grease with oil (do not grease the sides of the pan), pour out the dough. To ensure that the sponge cake is even when baking, turn the pan with the dough clockwise several times.

Bake in a preheated oven at 180 degrees for 20 minutes. Cool by inverting cake onto a wire rack.

To prepare the soufflé, pour gelatin into 60 ml of cold water, let it swell and then dissolve (dissolve the gelatin) in a water bath. Mix sour cream, yogurt, sugar and beat with a mixer until thickened and increased in volume. You need to start whipping at low speeds, gradually increasing them. At the end of whipping, pour in the dissolved gelatin in a thin stream.

Place pieces of strawberries and jelly in the soufflé, mix and pour into the mold on top of the sponge cake. Place in the refrigerator for 2 hours to harden.

Delicate and delicious “Strawberry in Chocolate” cake can be served.

Bon appetit!

Chocolate and strawberries are a great combination! These two magical products lift your spirits. Every sweet tooth will be delighted with such a delicacy. Shall we indulge in chocolate cake with strawberries?
Recipe contents:

Chocolate cakes with strawberries are divided into 2 types: with and without baking. The first category delicacy is made from sponge or shortbread cakes baked with cocoa or a chocolate bar. Prefabricated desserts, without baking, are prepared from flour products: cookies, gingerbread or store-bought cakes. Jelly sweets based on dairy products are also considered no-bake cakes. The cream for this delicacy is prepared from sour cream, cottage cheese, cream or condensed milk. All products are in perfect harmony with the berries and subtly emphasize their amazing taste.

Unlike raspberries, strawberries hold their shape relatively well and last longer. But cakes decorated with fresh berries, which are grown in the country under natural conditions, may lose their appearance, because... After a certain time, the strawberries will become soggy, give off juice and the dessert will become unappetizing. There are two ways to solve this problem. The first is to use greenhouse berries, which are dense. It is not as aromatic and tasty, but it holds its shape, looks and is stored perfectly. Second, pour a small layer of jelly over the berries. It will hold the strawberries in place and prevent them from spreading. Regular gelatin-based jelly and special jelly for cakes (transparent or red) are allowed.

The cream for chocolate-strawberry cakes is considered the greatest culinary classic - strawberries and cream. Although the berries go harmoniously with other dairy products. For example, the wonderful taste of dessert with cottage cheese or yogurt cream. To do this, the cottage cheese is thoroughly rubbed through a sieve. And if you use dietary pasty cottage cheese, the cake will be light on the stomach and relatively low in calories.

If chocolate is used for the product, then it is heated only in a water bath so that it does not burn. You can use a microwave oven. To do this, place the tile, broken into pieces, into an electrical appliance for 30 seconds, then mix and repeat the procedure until all the pieces have melted. It is important that the chocolate does not boil, otherwise it will taste bitter. When adding cocoa, it must be sifted through a fine sieve. This will prevent lumps from appearing and will make it easier for the powder to mix with the other dry ingredients.

Strawberry cakes are stored very little, because... The berry is a perishable product, so it is better to prepare desserts for one time. Well, in conclusion, we suggest trying several luxurious and chic works of confectionery art with chocolate, strawberries and different types of creams. They will definitely decorate your everyday and holiday table.

This recipe is very simple and interesting, because... The dough is based on boiling water, thanks to which the cake is fluffy and airy.

• Calorie content per 100 g - 401 kcal.
• Number of servings - 8
• Cooking time - about 2 hours

Ingredients:

• Flour - 3 tbsp. + 3 tbsp. for cream
• Cocoa powder - 8 tbsp.
• Soda - 1.5 tsp.
• Sugar - 2 tbsp. + 100 g for glaze
• Eggs - 5 pcs.
• Baking powder - 1 tsp.
• Vegetable oil - 100 ml
• Milk - 1 tbsp. + 1 l for cream
• Boiling water - 1 tbsp.
• Butter - 50 g
• Strawberries - 500 g
• Vanilla sugar - bag
• Water - 3 tbsp.

Preparing the cakes:

1. Mix dry ingredients: flour, sugar, cocoa powder, baking soda and baking powder.
2. Beat the eggs with a mixer until light, increased in volume by 2-3 times and creamy. Then pour them into the dry mixture and stir.
3. Pour in boiling water and stir.
4. Then milk and knead again.
5. Fill the mold with the dough and bake for 40 minutes at 200°C.
6. After the cake is cooled, remove from the pan and cut in half lengthwise.

Preparing the custard:

1. Meanwhile, prepare the cream. Beat eggs and sugar with a mixer until fluffy and smooth.
2. Add flour and knead again.
3. Pour the milk into a saucepan and heat to 30°C. Then pour in the egg mixture.
4. Cook the cream over medium heat, stirring continuously. When the first bubbles appear, remove the pan from the stove.
5. Add butter, vanillin, stir and cool to room temperature.

Preparing the glaze:

1. Combine cocoa powder, sugar and water. Stir and boil over medium heat. When the water boils, remove food from the heat.

Cake assembly:

1. Wash the strawberries, dry them and remove the stems.
2. Place one cake layer on a dish, brush it with cream and add strawberries (do not cut the berries). Repeat the procedure.
3. Place the berries beautifully on the top layer and sprinkle with grated chocolate.

A bright, summery and delicious cake with strawberries and chocolate icing will not go unnoticed on any holiday table.

Ingredients for the dough:

• Margarine - 50 g
• Cocoa powder - 3 tbsp.
• Flour - 200 g
• Milk - 130 ml
• Sugar - 150 g
• Soda - 1 tsp.
• Eggs - 3 pcs.

Ingredients for cream:

• Sour cream - 200 ml
• Strawberries - 150 g
• Sugar - 5 tbsp.

Ingredients for glaze:

• Chocolate - 100 g
• Cream - 100 ml

Preparing the cakes:

1. Combine all dry ingredients: soda, flour, sugar, cocoa.
2. Heat the milk and butter until completely melted.
3. Beat eggs with sugar until fluffy and voluminous. Add dry ingredients little by little to this mixture and continue mixing.
4. Next, pour in the heated milk and bring until smooth.
5. Divide the dough into 3 parts and pour into the mold. Place in a preheated oven at 180°C for 20 minutes. Cool the finished cakes.

Preparation of cream:

1. Wash the strawberries, remove the stems and blend with a blender into a homogeneous liquid mass.
2. Beat sour cream with sugar until volume and viscosity.
3. Add strawberry puree to sour cream and mix. Place in the refrigerator to cool for 15 minutes.

Preparing the glaze:

1. Break the chocolate into pieces, combine with cream and heat, but do not bring to a boil. The chocolate should be completely melted and evenly dissolved in the cream.

Cake assembly:

1. Place the first cake layer on a plate and generously coat with cream. Repeat this procedure 3 more times.
2. Decorate the top of the product with fresh strawberries.

If you are afraid to hide strawberries inside the cake, fearing that they may spoil and ruin the whole cake, then you can simply decorate the product with them. And beautiful, and tasty, and safe.

Ingredients for the crust:

• Chocolate - 100 g
• Flour - 1 tbsp.
• Eggs - 2 pcs.
• Sugar - 1 tbsp.
• Butter - 110 g
• Soda - 1 tsp.

Ingredients for cream:

• Low-fat cottage cheese - 500 g
• Sour cream - 100 ml.
• Sugar - 1 tbsp.

For the cake:

• Sugar - 3 tbsp.
• Strawberry - 20 berries
• Cocoa powder - 3 tbsp.
• Sour cream - 3 tbsp.

Preparing the cakes:

1. Melt chocolate and butter in a water bath. Stir the ingredients until the chocolate is completely dissolved.
2. Using a mixer, beat the eggs with sugar until fluffy and combine with the chocolate-butter mixture.
3. Mix flour with soda and add little by little to liquid ingredients.
4. Pour the dough into the mold and bake for 30 minutes at 180°C.
5. Cool the finished cake and cut it in half.

Preparation of cream:

1. Grind the cottage cheese through a sieve.
2. Beat sour cream with sugar until lightly thick.
3. Combine sour cream with cottage cheese and beat the mixture in a blender.

Cake assembly:

1. Make a glaze from sour cream, sugar and cocoa by heating the products on the stove.
2. Wash the strawberries, dry them and remove the stems.
3. Place one cake layer on a plate and coat it with cream. Then repeat the procedure with the second cake. Grease it with cream and pour chocolate glaze over it.
4. While the glaze is liquid, decorate the cake with strawberries and place the cake in the refrigerator for 30 minutes.

Facebook

Twitter

In contact with

Classmates

Google+