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Chocolate Whipped Cream Cake with Strawberries

Chocolate Whipped Cream Cake with Strawberries

Chocolate Whipped Cream Cake with Strawberries - an impressive looking dessert cake from scratch, that's actually much easier to make than you might think.
Course Cakes/Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 550 kcal

Ingredients

  • 2 pounds fresh strawberries , washed

For the chocolate cake

  • 2 cups sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa
  • 2 tsp . baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup soured milk (to sour, add 1 tbsp lemon juice or vinegar)
  • 1 cup black coffee
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

For the Chocolate Whipped Cream Filling

  • 2 cups dark chocolate chips (50% cocoa or higher)
  • 2 rounded tablespoons icing sugar
  • 2 cups whipping cream

For the Chocolate Ganache Glaze

  • 3/4 cup chocolate chips
  • 1 1/2 tbsp corn syrup
  • 3 tbsp butter
US Customary - Metric

Instructions

To prepare the cake

  1. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
  2. Pour into 2 greased and floured 8 or 9 inch cake pans.
  3. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
  4. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

To prepare the Chocolate Whipped Cream Filling

  1. In a small saucepan over low heat, scald 1/2 cup of the whipping cream but do not let it boil.
  2. Add the chocolate chips and stir just until they melt. You do not want to overheat the chocolate here. Stir off the heat, returning the pan to the heat only for 20 seconds at time until the chocolate is completely smooth.
  3. Whip the remaining 1 1/2 cups whipping cream and the 2 rounded tbsp icing sugar together to firm peaks.
  4. Using a whisk, fold the chocolate gently through the whipped cream in about 3 equal portion until thoroughly incorporated.

To prepare the Chocolate Ganache Glaze

  1. Melt the butter in a small saucepan and add the corn syrup. When this mixture just begins to barley simmer remove from the heat and stir in the chocolate chips.
  2. Stir until the chocolate is completely melted and the glaze is smooth and glossy.
  3. If need be, return the pan to the heat for a minute to completely melt the chocolate.

To construct the cake

  1. Clean and hull enough strawberries to cover the surface of the bottom layer of cake. Choose strawberries about the same size or cut the bases down to equalize their height.
  2. Place the bottom layer of cake on a cake plate and spread on a thin layer of the chocolate whipped cream filling.
  3. Next, add the strawberries, with the points upward tightly together to cover the entire bottom layer.
  4. Next, add the remanning whipped chocolate cream cover the top and sides of the strawberries completely. Push it between the strawberries to fill any gaps.
  5. Refrigerate the cake for a couple of hours to let the filling set completely.
  6. Add the top layer of cake and pour the ganache on, using a decorating spatula or the back of a tablespoon to spread it evenly and let it drip down over the sides.
  7. Garnish with additional fresh strawberries if you like before serving.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated

Nutrition Facts
Chocolate Whipped Cream Cake with Strawberries
Amount Per Serving
Calories 550 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 22g138%
Cholesterol 69mg23%
Sodium 229mg10%
Potassium 427mg12%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 43g48%
Protein 6g12%
Vitamin A 585IU12%
Vitamin C 33.7mg41%
Calcium 162mg16%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.