Hello friends, today I present you this fabulous cocoa cake filled with milk cream and strawberries, really simple to make. It is very delicious and could be an idea to make for a birthday party or any other special occasion. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for the Cocoa Cake Filled with Milk Cream and Strawberries
- 3/4 cup all-purpose flour
- 3/4 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 3 eggs
- 3 1/2 tbsps sunflower oil
- 1/2 cup milk
- 1 tsp vanilla essence
- 2 tsps baking powder
- 1 pinch fine salt
- 1 1/4 cups whole milk
- 1/4 cup cornstarch
- 1/3 cup granulated sugar
- 1 tsp vanilla essence (Or vanilla sugar)
- 1 pinch fine salt
- 2/3 cup sweetened whipped cream (Such as Hoplà)
- 7 oz strawberries
- powdered sugar
- 2/3 cup water
- 1/4 cup granulated sugar
- 2 tbsps rum (Or maraschino)
Tools
- 3 Bowls
- 1 Saucepan
- Electric mixers
- 1 Baking pan
Steps for the Cocoa Cake Filled with Milk Cream and Strawberries
To make this delicious cocoa cake filled with milk cream and strawberries, first prepare the cocoa sponge cake. Beat the eggs, granulated sugar, and vanilla essence in a bowl with an electric mixer for a few minutes until they are fluffy and whitish. Gradually add the sunflower oil while continuing to mix, then also add the milk. Sift the flour, salt, and unsweetened cocoa and fold them into the mixture, mixing very carefully. Finally, add the baking powder and combine everything. Butter and flour a 10×10 inch (25×25 cm) square baking pan and pour in the mixture. Bake in a preheated static oven at 356°F (180°C) for 35 minutes. Turn off, remove from the oven, and let it cool.
In a saucepan or pot, pour 2/3 cup (150 ml) of milk, the vanilla aroma, and a pinch of salt and bring to a simmer on the stove. In a bowl, pour the granulated sugar and cornstarch, then add the remaining milk, which is the other 2/3 cup (150 ml), and whisk everything together. As soon as the milk is about to boil, lower the heat and pour in the mixture, allowing it to thicken for a few minutes on the stove while stirring with a whisk. The milk cream is ready, pour it into a bowl, seal with plastic wrap touching the surface, and let it cool at room temperature. Finally, in a bowl, whip the sweetened cream with an electric mixer, add the milk cream while continuing to whip, and obtain a smooth and homogeneous cream.
First, make the rum syrup. Bring water and sugar to a boil in a saucepan. Once the mixture has cooled, add the rum and whisk together. Leave at room temperature. Wash and dice the strawberries, pour them into the milk cream, and mix well.
Then cut the cake in two and lay the first sponge cake layer on a serving plate, soak the base with the syrup. Then fill with the cream and strawberries and finally soak the other sponge cake layer and close. Refrigerate to set for 3 hours.
Before serving the cake, sprinkle the surface with powdered sugar. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS, AND NOTES
The cocoa cake filled with milk cream and strawberries can be stored in the fridge for a maximum of 2-3 days. If you don’t like the milk cream, you can simply use whipped cream.
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