Discover a slice of heaven with this Enchanting Chocolate Cake, featuring a delightful contrast of flavors that will dance on your palate. This masterpiece is not your ordinary chocolate cake; it is elevated with a refreshing strawberry syrup that cuts through the richness of the luscious, silky chocolate filling. The absence of buttercream makes it uniquely light, yet it remains indulgent. Easy to make and irresistibly delicious, this cake might just become your new favorite dessert.
Why You’ll Love This: Imagine biting into a soft, cocoa sponge cake, moistened with fresh strawberry syrup and layered with a velvety chocolate filling. The combination of fresh strawberries and rich chocolate offers a burst of freshness and decadence in every bite. This cake is a testament to the magic that happens when simple ingredients are transformed into something extraordinary. Whether you’re a seasoned baker or a newcomer, this recipe promises an enjoyable experience with a stunning outcome.
Perfect Occasion: This Enchanting Chocolate Cake is perfect for any celebration that calls for something special and a little different from the norm. Be it birthdays, anniversaries, or just a weekend gathering with loved ones, this cake is sure to impress. Its elegant appearance and exquisite taste make it an excellent choice for holiday dinners or as a show-stopping dessert for a dinner party.
Decoration Tips: Enhance the beauty of this cake with minimalistic yet elegant decorations. Consider topping it with fresh strawberries for a pop of color and a nod to the delightful syrup within. Edible flowers or a sprinkle of cocoa powder can also add to its allure. For a more festive look, chocolate shavings or curls create an exquisite texture and finish that’s visually appealing and delicious.
Cocoa Sponge:
- Ingredients for two 22 cm sponges (ensure all ingredients are at room temperature):
- 250g sour cream
- 250g sugar
- 150g butter, softened
- 3 eggs (approximately 150g without the shell)
- 50g vegetable oil
- 300g all-purpose flour
- 45g cocoa powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- 250ml freshly brewed black coffee
Instructions:
- Start by preheating your oven to 180°C (fan-assisted). Mix all dry ingredients in one bowl.
- In a separate bowl, manually whisk the eggs and sugar, then incorporate the oil and softened butter. Stir in the sour cream, followed by sifting in the dry ingredients. Fold gently, then mix in the hot coffee until the batter is uniform.
- Distribute the batter evenly between two 22 cm cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out with a few crumbs. Be careful not to overbake.
Strawberry Syrup:
- 100g strawberries
- 50ml water
- 50g sugar
Instructions: Combine strawberries, water, and sugar in a saucepan, and bring to a boil for 10-15 minutes. Blend until smooth and let it cool before using.
Chocolate Frosting:
- 400g cream cheese, at room temperature
- 250g mascarpone cheese
- 300g quality dark chocolate, melted
- 300ml cream (liquid, not whipped)
- 100-150g powdered sugar
Instructions:
- Warm the cream until it’s nearly boiling, then pour over the melted chocolate, whisking until smooth. Let it cool for 10 minutes.
- Blend in the mascarpone, cream cheese, and powdered sugar until the mixture is smooth and silky. Chill in the refrigerator for 30 minutes covered with plastic wrap.
- Cut the cake layers evenly to create four layers. Layer the cake with the chocolate filling and strawberry syrup, reserving enough filling to cover the outside. Apply a crumb coat and chill for 30 minutes, then apply the final coat of frosting. Add decorative swirls or garnishes as desired.
Refrigerate the assembled cake for at least 2 hours before serving. Enjoy this mesmerizing blend of flavors and textures, sure to become a cherished recipe in your collection. Enjoy!
