Strawberry Chocolate Cream Sponge Cake

Strawberry Chocolate Cream Sponge Cake

The Strawberry Chocolate Cream Sponge Cake is a delightful combination of fluffy sponge cake layers infused with the sweet essence of strawberries, decadent chocolate ganache, and luscious cream.


1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of warm water
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 teaspoon apple cider vinegar
1 cup sliced ​​strawberries
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chocolate Ganache for Drizzling


Preheat oven to 350°F (175°C).  Grease and flour and an 8-inch round skillet.
In a large bowl, combine flour, sugar, cocoa, baking soda, and salt.

Add water, vanilla extract, oil and vinegar.  Blend until smooth.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool, then invert onto a serving plate.

Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread the whipped cream over the cooled cake.

Decoratively arrange the cut strawberries on top of the whipped cream.
Drizzle with chocolate ganache before serving.

Preparation time: 20 minutes |  Cooking Time: 40 minutes |  Total time: 1 hour |  Kcal: 350 kcal serving |


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