The chocolate cake with cream and strawberries is a show-stopping dessert with an irresistible flavour. I made a cocoa sponge cake, then cut it into two layers and filled it with whipped cream, hazelnut spread and strawberries. For the decoration you can let your imagination run wild; I garnished mine with white chocolate, strawberries and daisies. With this cake you’ll make a great impression and you can prepare it for special occasions.
To discover more desserts with strawberries, see the collection Recipes with Strawberries
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
Ingredients
- 4 Eggs
- 2 1/3 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Unsweetened cocoa powder
- 3.4 fl oz Milk
- 3 1/2 tbsp Sunflower oil
- 1 packet Baking powder
- 1 cup Whipping cream
- 7 oz Hazelnut spread
- 2 cups Strawberries
- to taste Strawberries
- 3.5 oz White chocolate
Tools
- Cake pan
Preparation
To make the chocolate cake with cream and strawberries, beat the eggs with the sugar until you obtain a creamy mixture, then add the sunflower oil and the unsweetened cocoa powder.
Next add the milk, little by little, the flour sifted with the baking powder and mix well until the ingredients are fully combined.
Pour the batter into a greased and floured cake pan (Ø 9 in) and bake in a preheated oven at 356°F for about 30-40 minutes (use the toothpick test). Remove from the oven and let it cool.
Cut the cake into two layers, fill with a layer of hazelnut spread, a layer of whipped cream and small diced strawberries.
Melt the white chocolate in a double boiler and pour it over the surface of the cake, letting it drip over the edges. Decorate the cake with halved strawberries.
Let the cake rest in the fridge for at least two hours. Enjoy!
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