Chocolate cake with strawberries

on

Today I want to share a fluffy and incredibly moist chocolate cake with strawberries, covered with a quick chocolate glaze. 


The cake combines delicate sweetness of fruit and rich chocolate flavour. Strawberries bring natural freshness, while the glaze leaves a pleasant, mature aftertaste. A simple and quick to make dessert that will be perfect for looming strawberry season.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on English dubbing to watch the video.


List of ingredients (18 x 28 cm baking tin)

Cake 

  • 280 g (~2 cups) all-purpose flour
  • 40 g dark cocoa
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 200 g (~1 cup) fine white sugar
  • 250 g natural yoghurt
  • 2 large eggs
  • 125 g vegetable oil
  • 100 g low sugar strawberry jam
  • 300 g strawberries

 Glaze and decoration

  • 150 g dark chocolate (72%)
  • 150 g whipping cream
  • 10 g white chocolate

Method

  1. Sift 280 g all purpose flour, 40 g dark cocoa,1.5 tsp baking powder and 1.5 tsp baking soda through a fine sieve to remove all lumps. Once you've removed all lumps add 200 g fine white sugar and mix everything with a whisk, until evenly distributed. 
  2. Add 250 g natural yoghurt, 125 g vegetable oil, 2 large eggs and 100 g low sugar strawberry jam to the dry ingredients. All ingredients should be at room temperature, so remember to take eggs and yoghurt out of a fridge at least one hour ahead. Stir the batter with a fork, only until you can no longer see raw flour. It's also worth scraping down the sides of the bowl with a silicone spatula.  
  3. Pour the batter into a baking tin lined with baking paper, 18 x 28 cm or 20 x 30 cm. Spread the batter equally across the surface of the baking tin and even out the top with a silicone spatula. Arrange 300 g strawberries on top.
  4. Bake the cake in an oven preheated to 180 deg C, no fan, for 40-45 minutes, until a skewer inserted into the thickest part of the cake comes out clean. If you know your oven tends to heat up too much at the top, feel free to cover it with a piece of baking paper. Take ready cake out of the oven and set it aside in the tin to cool completely. One or two hours should be enough. 
  5. Once the cake has cooled down, prepare chocolate glaze. Put 150 g dark chocolate (72%) into a small bowl and add 150 g whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until smooth chocolate glaze forms. It should not take more than about a minute.
  6. Once you've got smooth chocolate glaze pour in on top of the cake and spread it in a thick layer across the top and sides. Decorate the cake with grated white chocolate. Set the cake aside for about one hour for the glaze to set.
  7. Enjoy!

Approximate nutritional value 

100 g 

  • 326 kcal
  • Carbs: 35 g 
  • Fat: 18 g
  • Protein: 5 g
  • Fibre: 2 g

1 slice (recipe makes 15 slices)

  • 331 kcal
  • Carbs: 35 g 
  • Fat: 18 g
  • Protein: 5 g
  • Fibre: 2 g

Comments

Post a Comment