Chocolate Strawberry Layered Cake

Chocolate Cake with Strawberry Creme Filling

August 15, 2011 by Mansi

Chocolate Strawberry Layered Cake

When it comes to baking cakes, Layered Cakes are the most charming ones, no doubt about it. Something about the layers of creme sandwiched among the cake makes it as enticing and colorful as can be. And the best part, you can work any flavor into your creme filling so it compliments your cake. And when you slice it perfectly and show off those gorgeous layers, I can guarantee some Oohs & Aahs from the crowd!

Chocolate and Strawberries are an age-old combination that needs no skepticism. And Deeba, from Passionate About Baking, adds a bit of jazz to this combo by using balsamic strawberry filling for the creme, which pairs beautifully with the chocolate, as the flavors mature. She also shares a tip to make this cake Eggless – just use vinegar instead of eggs, and you’ll never miss the latter! And for those of you who are scared of frosting their own cakes, here’s a tutorial on How to frost a Cake in 5 Easy steps, something that I used myself to master the challenge.

Chocolate Strawberry Layered Cake
Serves: 6-8
Prep Time: 1 hour
Cooking Time: 1 hour

Ingredients

For the Cake
3 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 medium eggs

Strawberry Filling
300ml (1 1/2 cup)low fat cream
200gm (2 cups) strawberries, chopped
1/4 cup sugar
1 tbsp balsamic vinegar (optional)
1/2 vanilla bean – scraped
1-2 tbsp powdered sugar

Chocolate Ganache
200gms dark chocolate, room temperature
150ml low fat cream, room temperature

Method
Preheat oven to 350ºF with rack in the center. Use two 9×2 inch round cake pans, dust them and keep ready.

Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

Combine water, oil, eggs, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Divide the batter equally into the prepared cake tins, then bake until a toothpick inserted in the center comes out clean, about 35-40 minutes for 2 pans.

Cool cake on a rack for 15 minutes, then invert them onto the rack. Leave cake upside down (this flattens domed cakes) to cool completely.

Making the Strawberry Filling
Place strawberries, sugar, scraped vanilla bean and balsamic vinegar in a sauce pan, and simmer till it becomes thick and jam-like. Let it cool completely. Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.

Making the Chocolate Ganache
Place the chocolate and cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts, or use a double boiler, to prevent scorching. Stir well to combine both into a smooth ganache.

Assembling the Cake
Take one cake layer, and smooth it on the top using a spatula or carving knife. Now spread a layer of creme filling, then place the other layer on the top. If you are daring enough, you can slice each cake into 2 layers, making a total of 4 cake layers. Divide the creme filling equally and sandwich it between all 4 cake layers, one on top of the other. Allow the assembled cake to rest in the fridge for about 30 minutes.

Now get the cake out on a flat board, and frost it with the chocolate ganache, reserving some for piping decorations, if you like. Refrigerate it so it sets, until its time to serve. Slice into wedges, and serve.

This is a lovely cake to bake for a special occasion. Make it a day ahead of the event, and you’ll have enough time to dress it up. Pair it with a topping of fresh strawberries, and I promise it will be the Last Cake Standing!