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Chocolate and strawberry cream cake
By : Deeba Rajpal
Category : Desserts and baking dishes
Servings : 6-7
Time Taken : 15-30 mins
Rating :
Method

Cake:

  1. Preheat oven to 180*C. Line 2 9 spring form tin.
  2. Sift the cornflour + flour + baking powder + salt + icing sugar into a large mixing bowl.
  3. Beat the egg whites till they stand in soft peaks & keep aside.
  4. Lightly beat the oil, water,yolks and vanilla extract together & stir into the dry ingredients.
  5. Beat until smooth, & stir in the kirsch.
  6. Fold the whites gently into the yolk mixture.
  7. Divide into lined tins & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
  8. Leave in tin for 10 minutes, & then cool completely on rack.
  9. Once cool, cut into 2 or 3 layers. If it feels a bit dry, brush the layers with a simple sugar syrup while layering Sandwich with filling . Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache . Let it sit out for at least 30 minutes before serving.

Filling:

  1. First prepare filling: Place strawberries, sugar, scraped vanilla bean and balsamic vinegar in a sauce pan, and simmer till it becomes thick and jam-like. Cool completely. {Discard the bean}
  2. Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.

Chocolate ganache:

  1. Place the chocolate with 100ml cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts. Stir until smooth, add the remaining cream and stir well to combine both into a smooth ganache.
  2. Give the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining cream and mix until smooth.

Recipe and image courtesy: passionate about baking

Ingredients:

Cake

280gm plain flour
50gm cocoa
50gm cornflour
4tsp baking powder
Pinch of salt
300gm powdered sugar
10tbsp oil {any neutral oil}
10tbsp water
4tbsp milk
6 eggs, separated
2tbsp kirsch
2tsp pure vanilla extract

Filling

300ml low fat cream
200gm strawberries, chopped {I used frozen}
1/4 cup sugar
1tbsp balsamic vinegar
1/2 vanilla bean, split

Chocolate Ganache

275gm dark chocolate, room temperature
150ml low fat cream, room temperature

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