This variation of a birthday cake is created from a basic chocolate cake recipe. The chocolate strawberries can be made separately if you’d like a simple dessert – just make half the ganache for dipping the fresh fruit. Voila! A simple Valentine’s Day treat. – by Julietta Seley of @lovebitebakery
Makes about 10 servings
• 120 grams unsweetened chocolate, chopped
• ¼ cup unsweetened cocoa powder
• ¾ cup boiling water
• ¼ cup full-fat sour cream
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup packed brown sugar
• ¾ cup granulated white sugar
• 1/3 cup canola oil
• 6 eggs total: three egg yolks only (room temperature) and three eggs
• 1 box of fresh strawberries
• Chocolate ganache frosting (see recipe below)
• Optional: chocolate flakes for sides of cake
• 2 cups heavy cream
• 500g bittersweet chocolate, chopped or chips
• ½ cup unsalted butter, room temperature
Instructions for ganache:
1. Put chocolate into small heat-proof bowl (glass is best).
2. Heat the cream in a saucepan just until boiling, but don’t overcook!
3. Pour hot cream over chocolate. Swirl chocolate and cream to ensure all is coated, then cover and let sit for at least one minute.
4. Once melted, stir with a whisk until smooth.
5. Let chocolate sit for 30 to 60 minutes so it firms a bit, or you can put it in the refrigerator if it isn’t firming (“the Singapore heat can be tricky!”). If it becomes too hard, simply microwave to increase heat.
Note: this frosting keeps for three days when covered in the fridge.
Instructions for cake:
1. Preheat oven (with an open centre rack) to 180 degrees Celsius.
2. Line two circular baking pans (about 20cm with 5cm sides) with parchment paper.
3. Put unsweetened chocolate and cocoa powder in a small bowl. Pour boiling water over and allow to steep for one minute. Whisk, then add sour cream and vanilla. Set aside.
4. Sift together the flour, baking soda and salt into a bowl.
5. In a large bowl, whip the butter and both sugars on medium until light and fluffy (about three minutes).
6. Drizzle in oil while mixing on low; mix another three minutes.
7. Add egg yolks and eggs one at a time, along with the vanilla extract.
8. Add the flour mixture in three parts, alternating with the chocolate mixture in two parts. After each addition, mix gently. Do not over-blend!
9. Divide the batter between your two prepared circular pans.
10. Bake for 22 to 25 minutes, then cool on a wire rack for at least 30 minutes.
11. Flip the cakes out of the pans, pour ganache over both layers, then stack layers. Add fresh cut strawberries between layers if you’d like extra strawberry.
12. Add additional ganache to sides, and coat sides with chocolate flakes.
13. Add chocolate-dipped strawberries on top, and store in fridge until ready to serve.
Note: you can pre-dip the strawberries in the ganache (and store in fridge) so that they’re already ready to go when the cake is done.
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See more yummy recipes here:
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This article first appeared in the February 2018 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!