Blog Birthday Coming Up and a Delicious Chocolate Strawberry Cake

In exactly one week, on February 15th my blog will turn two. For this reason I decided to prepare a delicious chocolate strawberry cake. It is a very festive cake, so I think it would fit also on Valentine’s Day or later Mother’s Day.

When I started blogging about two years ago, my first blog post was French lemon tarts. I started blogging to be sure to have all the recipes I liked in one place. You know, not frantically looking for a little piece of paper, checking whether I had received a recipe on a napkin and the like. I also liked the fact that I could simply forward a link to my friends and family if they requested for me to pass on a recipe. So much easier than having to write it down in some form. Yes, I do bake with my blog, I usually have my cell phone close by.

I have to say that this blog is so much more for me than only a recipe collection. I love taking pictures and photography has become a very dear hobby to me. Maybe this is due to the fact that I am a musician and feel creativity and arts come natural to me. If you are a beginner of food photography, feel free to check out this blog post. I also enjoy the exchange among bloggers and of course you, my readers, are dear to me. I am always happy to exchange ideas and to learn new recipes. But before I get too much into details, let’s turn to this chocolate strawberry cake.

This chocolate strawberry cake consists of a super moist chocolate layer cake. It is one of my favorite and I think you do know by know that I am a huge chocolate lover. The whipping cream is infused with freeze-dried strawberries. Finally you can also find them in Germany, it was so much harder to come by a few years ago, but finally Germany is also offering them. And then of course you need a strwaberry sauce, which is also put onto each layer, because in my opinion you can never have too much fruit.

So let us bake this delicious chocolate strawberry cake!

Print Recipe

Super moist chocolate strawberry cake

Serves: One 11cm heart form

Cooking Time: 25min preparation + 25min of baking + assembling

Ingredients

• Chocolate Layer Cake
• 1 eggs, size L
• 1 teaspoons vanilla extract, see here how to make your own
• 55 grams of canola oil
• 120 grams of buttermilk
• 110 grams of all-purpose flour
• 30 grams of unsweetened cocoa
• 95 grams of regular sugar
• 1 teaspoons of baking soda
• 120 grams of freshly brewed coffee
• 
  
• Strwaberry Sauce
• 200 grams of frozen strawbeeries
• 1 tablespoons of cornstarch
• A few fresh strawberries and mint leaves for garnish
• 
  
• Strawberry Whipping Cream
• 400 grams of heavy cream
• 25 grams of regular sugar
• 1 teaspoon of vanilla extract, see here how to make your own
• 12 grams of freeze-dried strawberries

Instructions

1

For the chocolate layer cake preheat oven to 180 degrees Celsius and line two heart-shaped cake pans of about 11 cm in diameter with parhment paper.

2

Beat egg, vanilla extract, oil and buttermilk in a large bowl until fluffy. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. the batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about 25 minutes, an inserted tooth pick should come out clean. Cool and release from cake pan.

3

While the cake layers are being baked, prepare the berry sauce. Heat the frozen strawberries. Stir the cornstarch with some water until you don’t see any lumps and add to the hot berries. Stir and let cook for a few minutes or until it becomes thick. Set aside.

4

For the strawberry whipping cream beat the heavy cream with sugar and vanilla extract until stif. Divide into two halfs. Process the freeze-dried strawberries and add to one half, stir until combined. Chill.

5

Cut the cake layers in half, this is easiest if the cake layers are cold. Pipe on or spread with a spoon some regular whipping cream and some strawberry whipping cream. Add about one third of the strawberry sauce. Repeat with the second and third layer. For the top layer pipe on both creams, sprinkle with a little bit of the strawberry sauce and garnish with some fresh strawberry slices and mint leaves. Serve fresh. If chilled, cake will keep for two days.