Christmas Strawberry Chocolate Cake Recipe

Name: Christmas Strawberry Chocolate Cake
Prep time: 115 min
Cook time: 40 min
Total time: 155 min
Yield: 8
Cuisine: Korean
Ingredients: 190g Egg; 100g Sugar; 10g Honey; 3g Vanilla extract; 35g Unsalted butter; 55g Milk; 110g Cake flour; 15g Cocoa powder; About 10 Strawberries (chopped); 250g Whipped cream (+25g sugar); About 5 Strawberries; 100g Whipping cream for icing (+10g sugar); 120g Whipping cream (+12g sugar, green food coloring); Sprinkles

by Cooking Tree 2020-05-13

written by Cooking Tree Published: 2020-05-13Updated: 2022-05-29

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I made a Christmas strawberry chocolate cake decorated with red strawberries and fresh tree-shaped cream ~

Bake the chocolate sheet thickly, cut it thin to 1 cm thick, add a large strawberry, add chopped strawberries to the cream, and the color is pretty ~

It is a cake that you can eat more freshly because it has a rich strawberry flavor and rich flavor.

On top of the cake, I put strawberries in a bucket and decorated them with various tree-shaped creams between them.

It’s nice to cut it on the side while it looks nice and juicy, so I’d better take it to a Christmas party and share it together ~

Christmas Strawberry Chocolate Cake
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Rating: 5.0/5
( 2 voted )

Serves: 8 Prep Time: 115 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

190g Egg
100g Sugar
10g Honey
3g Vanilla extract
35g Unsalted butter
55g Milk
110g Cake flour
15g Cocoa powder

About 10 Strawberries (chopped)
250g Whipped cream (+25g sugar)
About 5 Strawberries
100g Whipping cream for icing (+10g sugar)
120g Whipping cream (+12g sugar, green food coloring)
Sprinkles

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
Put a little bit of the dough in a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 degrees), mix, put into the main dough, mix, pour into an 18cm mold, and air bubbles.
Bake for about 40 minutes in a 170-degree oven (preheated for 180 degrees and 20 minutes), cool, cut off the top surface, and prepare it by cutting into 4 sheets.
Put the small-cut strawberry on a kitchen towel to remove moisture, mix it with whipped cream.
Put one sheet on the turning plate, sprinkle with sugar syrup, apply the cream, put another sheet, sprinkle with syrup, and apply the cream.
Put the strawberries cut in half on top of the cream, cover with cream, roll up another sheet, sprinkle with sugar syrup, apply the cream, and put on the last sheet.
Apply fresh cream as a whole, and use a spatula on the side to make a pattern and arrange the top flat.
Put the strawberries on the top of the cake, squeeze the decorative cream between them, and sprinkle it with sprinkles and sugar powder to finish.

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