Strawberry Chocolate Cake Recipe

Name: Strawberry Chocolate Cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: 140g Egg; 100g Sugar; 10g Corn syrup; 80g Cake flour; 10g Cocoa powder; 25g Melted unsalted butter; 40g Milk; Whipped choco cream (250g whipping cream + 30g sugar + 25g cocoa powder); Whipped cream (80g whipping cream + 8g sugar); Ganache ( 30g chocolate + 15g whipping cream); Sugar syrup; Strawberry; Apple mint

by Cooking Tree 2022-09-21

written by Cooking Tree Published: 2022-09-21Last Updated on 2022-09-17

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In Cooking Tree, we’re serving up delicious Strawberry Chocolate Cake, and we’ll show you how to make it from scratch.

I made a chocolate whipped cream cake with chewy chocolate cream and strawberries~
I put strawberries in white whipped cream on the middle layer and chocolate cream on the top and bottom, so the strawberries stand out~^^

The sheet is really moist and the cream is so soft that it melts in your mouth.
When making chocolate cream, add sugar to the whipped cream and whip it 50%, then sift the cocoa powder and whip it to make a soft cream without lumps.

When whipping with a hand mixer after raising the temperature of the egg to 40 degrees, whip at high speed (12 speed) for 2 minutes and medium speed (7 speed) for 1 minute and 30 seconds based on a Luxel hand mixer to create bubbles.

I cleaned the air bubbles at low speed (1st gear) for about 30 seconds~
I think it’s perfect when you want to eat moist and sweet chocolate cake~^^

Enjoy watching~~♬ Enjoy~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Chocolate Cake
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Rating: 4.0/5
( 77 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

140g Egg
100g Sugar
10g Corn syrup
80g Cake flour
10g Cocoa powder
25g Melted unsalted butter
40g Milk
Whipped choco cream (250g whipping cream + 30g sugar + 25g cocoa powder)
Whipped cream (80g whipping cream + 8g sugar)
Ganache ( 30g chocolate + 15g whipping cream)
Sugar syrup
Strawberry
Apple mint

Instructions

Put eggs, sugar, and starch syrup on a pot of hot water at about 80°C, stir and remove from the pot when the temperature reaches 40°C.
Whip with a hand mixer until rich ivory-colored bubbles form, then sift the soft flour and cocoa powder and mix.
Pour a little dough into the melted butter and milk (about 50-60 degrees), mix, and then add to the main dough and mix.
Pour into the oven pan, bang on the bottom 2-3 times to remove air bubbles. Bake in an oven preheated to 180 degrees for 35-40 minutes. After cooling, cut into 4 pieces.
Put 1 sheet on the rotating board, sprinkle with sugar syrup, and apply chocolate cream, then put another sheet on top and apply white whipped cream.
Put strawberries, apply white whipped cream, put a sheet on top, sprinkle syrup, and then apply chocolate cream. Repeat one more time.
Smooth the chocolate cream on the top and sides.
Pour 40 degree ganache over the top edge of the cake and decorate with strawberries and apple mint.

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