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Name: RECIPE: Juicy chocolate cake with strawberries - BAM Become A Master
Total time: 1 h 45 min
Ingredients: 2 eggs (medium-sized); 70 g granulated sugar; 50 g all purpose flour; 10 g BAM cacao powder; 100 g frozen strawberries; 1 packet vanilla sugar; 75 g BAM dark chocolate drops; 75 g BAM milk chocolate drops; 350 g whipping cream; 3 gelatin sheets; 2 drops strawberry extract; 100 ml water; 1 packet lemon sugar; 85 g whipping cream; 70 g BAM dark chocolate drops

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RECIPE: Juicy chocolate cake with strawberries - BAM Become A Master

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Home /
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Chocolate-Strawberry Cake

Chocolate-Strawberry Cake

(1)

Preparation time: 1 h 45 min
Difficulty:
Number of ingredients: 15

This cake may look like a regular chocolate cake, but it certainly isn’t. The chocolate filling has a subtle, barely noticeable strawberry aroma, which takes the cake to a whole new level. The filling also combines BAM milk and dark chocolate drops for the perfect balance of flavors. Both my tasters and my harshest critics did not remain indifferent. It’s best to just roll up your sleeves and see for yourself.

You can also make:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
70 g granulated sugar
50 g all purpose flour
10 g BAM cacao powder

STRAWBERRY PURÉE:

100 g frozen strawberries
1 packet vanilla sugar

CHOCOLATE FILLING:

75 g BAM dark chocolate drops
75 g BAM milk chocolate drops
350 g whipping cream
3 gelatin sheets
2 drops strawberry extract

for moistening the sponge cake:

100 ml water
1 packet lemon sugar

CHOCOLATE GLAZE:

85 g whipping cream
70 g BAM dark chocolate drops

Instructions:

For strawberry chocolate cake:

Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and fold in gently with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. After a few minutes, take the baked sponge out of the cake pan and place it on a cooling rack to cool.

While baking the sponge, prepare the sugar solution and the strawberry purée: bring the strawberries with sugar to a boil, blend with an immersion blender and cool until lukewarm.

While the sponge is cooling, prepare the chocolate filling. Melt the cho- colate and 100 g whipping cream in a double boiler, whip the rest of the cream (250 g) and refrigerate. Soak gelatin sheets in cold water for at least 5 minutes. Dissolve the wrung-out gelatin in the melted chocolate and add the strawberry purée and strawberry extract. Stir with a spatula to combine the ingredients, remove from steam and cool until lukewarm. Fold the whipped cream into the lukewarm chocolate with a spatula.

Cut the sponge into two equal layers; cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Coat with slightly less than half of the filling and level out the surface. Place the smaller sponge in the middle and moisten. Spread on the rest of the filling – fill the space around the sponge first, level out the surface and refrigerate to set.

Once the filling has chilled, glaze with the chocolate glaze: bring the cream to a boil and pour it over the chocolate. Wait one minute, then mix with a spatula until smooth. Cool slightly and pour over the filling.

Chill the cake for at least 5 hours before serving. Once chilled, remove the ring and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 250 g

8,90 €

Milk chocolate, 250 g

6,90 €

Discount on products used in the recipe - 10%:

-1,58 €

Total:

15,80 €14,22 €

-10%

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Quick desserts

Preparation time: 45 min

Chocolate-Strawberry Cake

Preparation time: 1 h 45 min

Difficulty: 3

Number of ingredients: 15

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
70 g granulated sugar
50 g all purpose flour
10 g BAM cacao powder

STRAWBERRY PURÉE:

100 g frozen strawberries
1 packet vanilla sugar

CHOCOLATE FILLING:

75 g BAM dark chocolate drops
75 g BAM milk chocolate drops
350 g whipping cream
3 gelatin sheets
2 drops strawberry extract

for moistening the sponge cake:

100 ml water
1 packet lemon sugar

CHOCOLATE GLAZE:

85 g whipping cream
70 g BAM dark chocolate drops

Instructions:

For strawberry chocolate cake:

	Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and fold in gently with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. After a few minutes, take the baked sponge out of the cake pan and place it on a cooling rack to cool.
	While baking the sponge, prepare the sugar solution and the strawberry purée: bring the strawberries with sugar to a boil, blend with an immersion blender and cool until lukewarm.
	While the sponge is cooling, prepare the chocolate filling. Melt the cho- colate and 100 g whipping cream in a double boiler, whip the rest of the cream (250 g) and refrigerate. Soak gelatin sheets in cold water for at least 5 minutes. Dissolve the wrung-out gelatin in the melted chocolate and add the strawberry purée and strawberry extract. Stir with a spatula to combine the ingredients, remove from steam and cool until lukewarm. Fold the whipped cream into the lukewarm chocolate with a spatula.
	Cut the sponge into two equal layers; cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Coat with slightly less than half of the filling and level out the surface. Place the smaller sponge in the middle and moisten. Spread on the rest of the filling – fill the space around the sponge first, level out the surface and refrigerate to set.
	Once the filling has chilled, glaze with the chocolate glaze: bring the cream to a boil and pour it over the chocolate. Wait one minute, then mix with a spatula until smooth. Cool slightly and pour over the filling.
	Chill the cake for at least 5 hours before serving. Once chilled, remove the ring and decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate-Strawberry Cake

Ingredients:

SPONGE CAKE:

STRAWBERRY PURÉE:

CHOCOLATE FILLING:

for moistening the sponge cake:

CHOCOLATE GLAZE:

Instructions:

For strawberry chocolate cake:

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 250 g

Milk chocolate, 250 g

Related products

DUO Hazelnut Hot Chocolate

Pistachio hot chocolate, 220 g

Tropical toppings

BAMbastic Pack of Spreads

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Chocolate-Strawberry Cake

Ingredients:

SPONGE CAKE:

STRAWBERRY PURÉE:

CHOCOLATE FILLING:

for moistening the sponge cake:

CHOCOLATE GLAZE:

Instructions:

For strawberry chocolate cake:

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