3-Layer Chocolate Cake with White Cream, Ganache, and Strawberries
Ingredients:
Sponge Cake (3 8-inch pans):
• 2 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 cup whole milk
• 1 cup hot water
• 2 teaspoons vanilla extract
White Cream Filling:
• 2 cups whipping cream (very cold)
• 1/2 cup powdered sugar
• 1 tsp vanilla
White Icing (Covering):
• 250g unsalted butter (at room temperature)
• 2 1/2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla
Chocolate Ganache:
• 200g bittersweet chocolate, chopped
• 200ml whipping cream
Decoration:
• White Chantilly whipped cream in a piping bag with a curly nozzle
• Fresh strawberries
• Decorative chocolates
Preparation:
1️⃣ Cake:
• Preheat oven to 180°C. Grease and flour three 8-inch (20 cm) pans.
• Mix flour, cocoa, baking powder, baking soda, and salt.
• Whisk together sugar, oil, and eggs. Add milk and vanilla.
• Stir in dry ingredients and finally hot water.
• Divide into pans and bake for 30–35 minutes until a toothpick comes out clean. Chill well.
2️⃣ White Cream (filling):
• Whip cold cream with sugar and vanilla until stiff. Refrigerate.
3️⃣ White Icing:
• Beat butter until creamy. Gradually add sugar, milk, and vanilla. Beat until smooth.
4️⃣ Ganache:
• Heat cream almost to a boil. Pour over chopped chocolate, wait 1 minute, and mix until smooth and glossy. Let cool.
Assembly:
• Place the first layer of sponge cake and spread with white cream.
• Repeat with the second layer and frosting. Add the third layer.
• Cover everything with white frosting and smooth it out.
• Pour ganache in the center, letting it drip down the edges.
• Decorate the edges with Chantilly whipped cream and add strawberries and chocolate decorations.
