Strawberry Chocolate Cake

Rating: 3.8901 / 5.00 (91 Votes)

Total time: 1 hour


Shortcrust pastry base:

Dark sponge cake:



For the strawberry chocolate cake, work the cold butter into the flour in flakes. Add the remaining ingredients and quickly work into a smooth dough. Wrap the dough in plastic wrap and refrigerate for half an hour.

Then roll out the shortcrust pastry to the size of a 26 springform pan and bake in a preheated oven at 170 degrees for about 20 minutes until golden brown. Allow the shortcrust base to cool completely. Preheat the oven to 180 degrees.

For the sponge cake, beat eggs, sugar and water until well frothy. Carefully fold in flour and pour the mixture into a cake ring (Ø 26 cm). Bake the sponge cake for approx. 30 minutes. Allow the cake base to cool and cut through once.

For the cream, wash the strawberries, keep 12 strawberries including the green base, strain the rest. Mix the yogurt, buttermilk and sugar. Soak the gelatine in water, squeeze it out and warm it in the juice of the lemon and dissolve it. Then carefully stir into the buttermilk-yogurt mixture.

Whip the cream and fold in all but 2 tablespoons. Now divide the cream in half. Stir the strawberries into one half and the Nutella into the other half. Refrigerate both creams for 1/2 hour.

In the meantime, dip half of the whole strawberries in the chocolate glaze and let them set on baking paper.

Assembling the cake: first place the shortcrust pastry base in the springform pan and spread with apricot jam. Then follow with a cake base and the dark cream. Place the second cake base on top and press down lightly.

Then spread with strawberry cream and refrigerate the whole cake for 2 hours. Remove the cake from the cake ring and brush the edge with the remaining cream.

Decorate the strawberry chocolate cake with the chocolate strawberries.

Preparation Tip:

Instead of apricot jam, you can also use strawberry jam or other jam to taste for the strawberry chocolate cake. It also looks especially pretty if you dip the strawberries in light chocolate icing.

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