COTTON SOFT STRAWBERRY CHOCOLATE CAKE
| ULTIMATE RECIPE
Cotton Soft Strawberry Chocolate Cake – It’s strawberry season this month. I don’t know if other places still on season, but I saw plenty of fresh and huge strawberries on the shelves, I thought it’s good time to make a strawberry cake. This cake is super light, chocolate flavour of cake and cream, with the fresh strawberries fillings, so delectable and refreshing. I’m not a big fan of strawberries, but with the chocolate flavour, it’s well balanced with the berries, overall the sweetness is just perfect. If you have tried my cotton soft sponge cake recipes, you’ll know how soft this is. If this is your first time coming across my sponge cake, I hope you’ll give this a try. Enjoy!
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Ingredients:
· Chocolate Sponge cake
7x7x3 inch
5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] light oil
50g [3½ tbsp] milk
1 tsp vanilla extract
65g [½ cup] cake flour
25g [2½ tbsp] cocoa powder
½ tsp salt
5 egg whites
½ tsp cream of tartar
65g [¼ cup + 1 tbsp] fine sugar
· Chocolate Cream Frosting
160g [1 cup] semi-sweet chocolate
80g [¼ cup + 1 tbsp] whipping cream, hot
360g [1½ cup] whipping cream, cold in a chilled bowl
syrup [1 tbsp sugar + 2 tbsp hot water]
Fillings: 250g [1½ cup] strawberries, halves
Top deco: 250g [15] strawberries, whole
Strawberry jam for glaze
Piping tip: 2C
Instructions:
· Chocolate Sponge cake
1. Preheat oven at 160°C/320°F.
2. Separate the eggs.
3. In the one large mixing bowl, add yolk bowl and sugar. Mix vigorously until well combined.
4. Add in the oil, mix until well combined. Add in milk and vanilla extract. Mix until well combined.
5. Sift in the flour, cocoa powder and salt. Mix until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the chocolate batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use stick or skewer to draw vertically and horizontally inside the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 55-60 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing. 11. Once the cake is cooled. Slice the cake into 3 sheets. Set aside.
11. Cut the strawberries into halves and set aside.
· Chocolate Cream Frosting
1. In a bowl, add the chocolate and hot whipping cream. Place the bowl over a double boiler. Let it sit for 2 minutes before mixing. After 2 minutes, mix the chocolate until completely melted and no lumps. If you find the chocolate is still lumpy, pop into microwave just for few seconds, and mix again. Set aside for cooling completely before using.
2. In a large chilled bowl, add cold whipping. Mix until slightly thickened. Add in the chocolate mixture. Continue mixing on medium speed until combined and soft peaks formed.
3. Refrigerate the frosting for 30 minutes or until it is stiff consistency.
4. Cake is ready to assemble.
· Assemble the Cake (refer to the video)
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