Cocoa and Strawberry Cake with Chocolate Ganache, delicious, indulgent to the extreme, this cake is ideal for all important celebrations.
What could be better than the combination of chocolate, strawberries, and cream…
For an end-of-dinner suitable for young and old alike, not even a slice was left at my house, so I will make it again soon.

Prepare it for Christmas or Valentine’s Day and even for Mother’s Day… or any day, because every day is special.

Thought for you:

Cocoa and Strawberry Cake with Chocolate Ganache

Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

738.22 Kcal

calories per serving

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Energy 738.22 (Kcal)
Carbohydrates 62.03 (g) of which sugars 31.64 (g)
Proteins 11.94 (g)
Fat 50.51 (g) of which saturated 18.52 (g)of which unsaturated 11.26 (g)
Fibers 7.75 (g)
Sodium 52.10 (mg)

Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Cocoa and Strawberry Cake with Chocolate Ganache

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2 1/2 cups all-purpose flour (or fiberPasta)
1 cup strawberries
1 cup sugar (1 1/4 cups erythritol)
3 eggs
1/2 cup butter
3/4 cup milk
5.3 oz dark chocolate
1 teaspoon vanilla extract
1 packet baking powder
1 orange (juice and grated zest)
10.5 oz dark chocolate
1 1/4 cups whipping cream
10 strawberries
10 profiteroles (click here for the recipe)
1 1/4 cups whipping cream
1 packet vanilla extract
1/2 cup sugar (or 2/3 cup erythritol)

Cocoa and Strawberry Cake with Chocolate Ganache

Tools for Cocoa and Strawberry Cake with Chocolate Ganache

3 Bowls
2 Pots
1 Electric Whisk
1 Cooling Rack
1 Tray rectangular for collecting icing
1 Pastry Bag
1 Plate dessert plate 11 inches

Steps for Cocoa and Strawberry Cake with Chocolate Ganache

The preparation is divided into parts

First, prepare the chocolate ganache because it needs at least 2 hours to cool: heat the cream in a pan without bringing it to a boil, and once hot, pour it into a bowl over the chopped dark chocolate, stirring gently. Let it cool at room temperature.
While the ganache is cooling, proceed with the rest of the preparations.
Take the butter out of the fridge at least 30 minutes before starting the cake.
Wash the strawberries, leaving them to soak for 10 minutes, then let them drain and dry them gently, and cut them into pieces, place them in a colander and set aside.
Preheat the oven to 350°F (180°C). In a bowl, beat the eggs with the sugar,
with the whisk, until you get a frothy mixture.
Cut the butter and chocolate into pieces and heat them in a double boiler until melted.
Then, add the melted butter and chocolate to the egg and sugar mixture. Mix well, from bottom to top, before adding the grated orange zest, milk, flour, baking powder, and vanilla. Continue mixing until the mixture is homogeneous.
At this point, add the chopped strawberries to the batter, and mix gently from top to bottom so as not to deflate the mixture.
Pour everything into a floured and buttered 9-inch (24 cm) pan, level well, and bake in the oven at 350°F (180°C) for 40 minutes.
Do the toothpick test
and only when it’s cold can you remove it from the mold.
Place the cake on a cooling rack and place a tray underneath.
If the ganache has cooled too much, you can heat it in the microwave.
Pour 3/4 of the ganache, always directing the flow from the center.
Let all the excess drip off.
With the help of two long knives, slide them under the cake, lift it, and place it on the serving plate, which should be larger than the cake, about 11 inches in diameter.
Heat the rest of the ganache in the microwave, and if you want, you can also use the ganache that dripped onto the tray under the cooling rack. Once it’s hot, let it drip again in the center of the cake, but this time, it should be for decoration only, so it should drip just a little bit onto the plate edges.
Let the cake cool for at least 30 minutes, then whip the cream needed to fill the 10 profiteroles; you will need about 1 1/4 cups of cream with 1/2 cup of sugar and half a packet of vanilla extract. You will have some leftover cream, so keep it in the refrigerator for finishing.
Before whipping, make sure the cream is very cold.
When it is whipped, fill the profiteroles,
place them as a border around the cake, and on top of each with the leftover cream, make a tuft with the cream and place 1 strawberry on each tip.
And here’s your Cocoa and Strawberry Cake with Chocolate Ganache ready