Chocolate Strawberry Cream Cake

Chocolate Cream Strawberry Cake

Chocolate Cream Strawberry Cake


For the Cake:

  • 180g (3/4 cup) Butter
  • 190g (1 cup) Sugar
  • 3 Eggs
  • 220g (1 3/4 cups) Flour
  • 40g (1/2 cup) Cocoa
  • 1 tsp Baking Powder
  • 240ml (1 cup) Milk
  • 75g (2.6 oz) Dark Chocolate

For the Cream:

  • 200g (7 oz) Dark Chocolate
  • 600ml (2 1/2 cups) Heavy Cream
  • 10 Gelatin Sheets
  • 40g (1/4 cup) Sugar
  • 500g (about 1 lb) Strawberries

Cocoa Powder


  1. For the cake, beat the butter with sugar until creamy.
  2. Add eggs one at a time, mixing well.
  3. Mix the flour with cocoa and baking powder and add it alternately with the milk to the batter.
  4. Melt the chocolate in a double boiler and stir it into the batter.
  5. Pour the batter into a round cake pan with a diameter of 26cm (about 10 inches) and bake for about 30-40 minutes at 160°C (320°F) convection.
  6. Wash and cut the strawberries.
  7. For the cream, let the gelatin soak in cold water for 10 minutes.
  8. Bring about 200g (about 3/4 cup) of the heavy cream to a boil, remove from the heat, and add the chocolate.
  9. Beat the remaining heavy cream with sugar until stiff.
  10. Squeeze the gelatin and stir it into the warm chocolate mixture. Gently fold in the remaining heavy cream.
  11. Cut small cakes and place a cake collar around the cake.
  12. Arrange strawberries all around and press them against the collar. Place the remaining strawberries on the bottom.
  13. Pour in the cream and refrigerate the cakes for about 2 hours.
  14. Before serving, dust with cocoa powder and decorate with berries.

Enjoy! 😍😊

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