Strawberry Chocolate Cake
With recipe 📌
So delicious: Our strawberry chocolate cake with a delicate yogurt cream is guaranteed to be a success with our instructions. This simple recipe with chocolate icing is the perfect drip cake!
INGREDIENTS
FOR THE BASE
4 eggs (size M)
1 packet of vanilla sugar
100 g sugar
1 pinch of salt
120 g plain flour (type 405)
30 g cocoa powder
1 tsp baking powder
FOR THE FILLING
300 g strawberries
250 g natural yogurt (3.5%)
250 g low-fat quark
50 g powdered sugar
1 packet of vanilla sugar
1 tsp lemon juice
4 sheets of white gelatin
150 g cream
FOR THE DECORATION
100 g dark chocolate (at least 70%)
30 g butter
100 g strawberries
PREPARATION
Step 1
Preheat oven to 180°C (350°F) top/bottom heat (160°C fan/convection oven). Line a springform pan (Ø 24 cm) with parchment paper.
Step 2
Beat the eggs with sugar and a pinch of salt on high speed for about 7 minutes until thick and creamy. Mix the flour, cocoa, and baking powder and sift them into the egg mixture. Carefully fold in. Pour the batter into the pan and bake in the preheated oven for about 25 minutes. Don’t forget to do the skewer test. After baking, remove the cake from the pan immediately and turn it out onto a wire rack.
Step 3
Let it cool completely. Cut the chocolate sponge cake in half horizontally. Place the bottom layer on a cake plate and enclose it with a cake ring. For the filling, wash and hull the strawberries, pat them dry, and cut them into small cubes. Whisk together the yogurt, quark, powdered sugar, vanilla sugar, and lemon juice until smooth.
Step 4
Soak the gelatin in cold water, then pour it into a small saucepan while still dripping wet, and melt over low heat. Do not boil. Add 2-3 tablespoons of cream to the gelatin and stir to cool the gelatin. Add the gelatin mixture to the remaining cream and stir until smooth. Whip the cream until stiff and fold into the cream. Fold in the strawberry cubes.
