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Chocolate Strawberry Whipped Cream Cake

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Submitted by rafab1

Chocolate strawberry whipped cream cake layers thin cocoa sponge with stabilized strawberry whipped cream and fresh berries, topped with a glossy royal glaze.

YIELD

1 cake

PREP

45 min

COOK

10 min

READY

85 min

This is a showpiece cake built from a single thin chocolate sponge, cut into four rectangles and stacked with a stabilized strawberry whipped cream between each layer. The result is a skyscraper dessert that slices into clean, striped wedges when you cut through it.

The sponge uses the hot-water method: beaten eggs aerate the batter, and a little warm water thins the cocoa so it blooms. Baked flat in a jelly roll pan for just 10 to 13 minutes, it comes out pliable and tender. Inverting it hot onto a powdered-sugar-dusted towel is what keeps the cake from sticking to itself later.

The filling is whipped cream stabilized with a touch of unflavored gelatin, folded with chopped fresh strawberries and strawberry syrup. Gelatin is the trick that keeps the filling from weeping between layers overnight, so you can make this a day ahead without regret.

Pro Tips

  • Sift the cocoa with the flour. Cocoa lumps don’t break up in sponge batter the way they do in heavier cakes.
  • Peel the wax paper while the cake is still warm. Cold sponge tears when you try to release it.
  • Bloom the gelatin in cold water first, then warm it gently before adding to the cream. Lumps of undissolved gelatin ruin the silky texture.
  • Chill assembled layers for at least an hour before glazing so everything sets cleanly.

Variations

  • Swap strawberries for raspberries or pitted cherries.
  • Use a chocolate ganache instead of royal glaze for deeper chocolate flavor.
  • Fold a tablespoon of framboise or kirsch into the whipped cream for an adult version.

Ingredients

3 3
LARGE LARGE EGGS
1 237
CUP ML SUGAR
79
CUP ML WATER
1 5
TEASPOON ML VANILLA EXTRACT
¾ 177
¼ 59
CUP ML COCOA POWDER
hershey's european style, or hershey's cocoa
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 237
CUP ML STRAWBERRIES
fresh slices
¼ 59
CUP ML SYRUP
hershey's strawberry
1 1
GELATIN, UNFLAVORED
unflavored *
1 237
CUP ML HEAVY WHIPPING CREAM
cold

Directions

Heat oven to 375℉ (190℃). Grease 15½x10½x1-inch jelly roll pan.

Line with wax paper; grease paper.

In small bowl, on high speed, beat eggs until very thick and with mixer on low speed, beat in water and vanilla.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until combined.

Pour into prepared pan.

Bake 10 to 13 minutes until wooden pick inserted in center Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely. STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 3½x10-inches; divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. Prepare ROYAL GLAZE. To assemble, stack layers on top of each other with cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cut into slices; refrigerate leftover cake. 8 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 612 39% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 389mg 16%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 14%
Sugars g
Protein 19g
Vitamin A 21% Vitamin C 41%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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