Sponge cake with chocolate cream and strawberries
I started this May’s long weekend with this fluffy sponge cake layered with chocolate cream and strawberries in jelly is the cake. It’s a light, light, insanely chocolatey, and simply delicious cake. Its basis is a light sponge cake, prepared from only basic ingredients such as flour, eggs, sugar and baking powder. On the sponge cake, I put a chocolate cream made with chocolate pudding powder, a bit of cocoa, and cream. Finally, I covered it with sweet strawberries covered by strawberry jelly.
I bought the strawberries in a grocery store, this has been the first time I did so this season. They were very sweet and juicy and in this cake they turned out phenomenally. I recommend this strawberry cake to be served with coffee. Below, you will find the recipe for sponge cake with chocolate cream and strawberries. Enjoy 🙂
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Ingredients for sponge cake with chocolate cream and strawberries.
Sponge cake:
- 4 eggs “L”
- 120 g crystal sugar
- 120 g flour type 450
- 3/4 teaspoon of baking powder
Chocolate cream:
- 45 g chocolate pudding powder
- 20 g dark cocoa
- 80 g crystal sugar
- 500 ml milk
- 200 ml cream (36%)
- 50 ml water
- 10 g gelatine powder
Additionally:
- 2 packets of strawberry jelly (72 g each)
- 700 ml boiling water
- 500 g strawberries
How to make sponge cake with chocolate cream and strawberries.
Crack the eggs into a bowl, add the crystal sugar and whisk until creamy, fluffy and almost light in colour – this should take about 8 minutes. Next, add the sifted flour with baking powder in small batches. Mix the flour into the egg mixture gently but quickly, then pour the sponge batter into a baking mold lined with baking paper. Put the cake in the oven preheated to 180 degrees Celsius. Bake 23-25 minutes. Cool down the baked sponge cake.
Pour 300 ml of milk into a pot, add crystal sugar and bring it to a boil. Meanwhile, mix the pudding powder with cocoa and 200 ml of milk in a mug. When the milk in the pot starts boiling, pour the pudding from the cup and stirring constantly, bring it to a boil. Cook over a low heat for about 3 minutes. Remove the pot from the heat, place a piece of cling film over the pudding and set it aside to cool it down.
Pour cold water into a cup, add gelatine and set it aside for 10 minutes. Then heat it up in the microwave for a few seconds. Put the cooled pudding in a bowl. Using a mixer, mix for about a minute, then pour in the liquid gelatine and beat together for a few seconds. Whip the cream in a separate bowl until stiff. Combine the whipped cream with the pudding in the second bowl – this can be done with a spoon or a hand whisker. Spread the finished chocolate cream evenly on the sponge cake, then put the cake in the fridge for 30 minutes, so that the cream can thicken a bit.
Put the jelly into a bowl, pour boiling water, mix thoroughly and set it aside to thicken. Clean the strawberries of their leaves and stem, and cut them in half. Take the sponge cake out of the fridge, arrange the strawberries on the cream and pour the thickening jelly over it. Put the sponge cake back in the fridge, this time for a few hours, so that the jelly can solidify well.
Good to know when making sponge cake wit chocolate cream and strawberries.
The eggs used to prepare the sponge cake should be at room temperature.
I baked the sponge cake in a baking mold measuring 24 by 32 centimetres.
After baking, I cool down the sponge cake, take it out of the mold, remove the paper and put it back into the baking mold in which it was baked. This time, I line the mold with aluminium foil before putting the sponge cake back in it. Thanks to the fact that the sponge cake is in a baking mold, it is easier for me to place both the cream and the jelly on it.
Be sure to cover the cake with cling film or aluminium foil before placing it in the fridge. This will prevent the smell from the refrigerator from getting into the cake.
Do you like cakes with strawberries? If so, try our recipe for Yoghurt cake with strawberries.
