I don’t usually publish my baking recipes here, but I had to show you this one. chocolate cake recipe with seasonal strawberries that I made for my daughter’s birthday, since it is delicious and very easy to prepare, although it is laborious, being ideal to enjoy at any family gathering.
It is a little more laborious than the classic chocolate cake, which is ready in 15 minutes, but it is ideal for when we want to achieve an attractive result with a homemade dark chocolate cake base, a hidden peach filling and a dulce de leche topping on which we place the glazed strawberries. I assure you that it is an infallible mix of flavors, perfect to tempt anyone.
If you prefer, you can use your cake recipe for the base, you can even personalize the cake, to give it a a sweeter touch by adding whipped cream or chantillyalthough as I show it to you it is already sweet enough, and the contrast of flavors of dark chocolate, dulce de leche and the slight acidic touch of summer strawberries is more noticeable.
We preheat the oven to 180ºC with heat up and down. We butter a round removable mold and sprinkle a little flour so that the cake can be easily unmolded later. We chop the dark chocolate and melt it in a bain-marie.. Mix with the sunflower oil and cocoa powder, stirring with the whisk. We let it cool while we beat the eggs with the sugar, until they double in volume.
We add the milk to the eggs, beat and mix it with the chocolate, stirring gently. Add the flour, sifting with a sieve and mix well. We pour it over the mold and bake it for 40 minutes., checking that it is ready with a toothpick that we take out when it comes out almost unstained. We reserve, unmold and let it cool on a rack. Then, we cut the cake in half into two discs.
To assemble the cake, we place a dark chocolate sponge cake base and soak it well with half of the syrup from the peach can, saving the other half of the syrup for the other disc. On that basis, we place two or three portions of peach in syrup cut into slices, covering without reaching the edges. In that uncovered area, we put a little dulce de leche that will act as glue to join the second cake.
We cover with the other half of the cake also moistened with the syrup. and cover the top of the cake with the rest of the dulce de leche, forming a rich coverage. On top of the dulce de leche we arrange the clean strawberries without green leaves, cutting the largest ones in half. We glaze the strawberries with a glaze made with two tablespoons of strawberry jam and one of water, which we cook in a saucepan for a couple of minutes to give it shine and leave the cake in the oven for at least two hours. refrigerator to serve it very cold.
FORMEGOLOSE™, 1-base springform pan, 26 cm, with two-layer non-stick coating, drip-proof, black
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What to accompany the seasonal chocolate and strawberry cake with
To serve with the seasonal chocolate and strawberry cakeI recommend a glass of lemon sorbet with cava, which will wonderfully accompany each bite of this juicy cake, perfect for birthdays and other events or celebrations.
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