Finally-a strawberry chocolate cake that combines the best of both worlds: deep, rich, fudgy and bittersweet layers of chocolate cake filled with a refreshing, light and not-too-sweet greek yogurt strawberry filling.
The first time I created this cake was for my son's first holy communion, and I wanted to celebrate the peak of strawberry season with something truly special. My criteria were clear: it should not be too sweet and dense, but still deliver all the rich, decadent features of an indulgent and heavenly chocolate cake.
I have a deep love for celebrating life's moments with strawberries - from my homemade strawberry vodka that graced our wedding celebration to my go-to German strawberry custard cake for everyday indulgences. But this particular recipe? This one is designed to absolutely impress.
I achieved this with this cake: the base is dense, rich and brownie-like, but the filling is light, fruity and creamy. I used a mixed of yoghurt and whipped cream for the filling, with a hint of lemon zest to add a citrusy note. Embedded in these cloud-like mousse are lots of fresh strawberries that give you that irresistible wow effect- just at the tip of your tongue.
This chocolate cake with strawberry cream is:
- moist and creamy
- has all the flavour of a chocolate cake without the overpowering richness
- full of refreshing strawberry fruitiness, a little hint of citrus that tingles your tongue after every bite.
How to make Strawberry Chocolate Cake with Yoghurt Filling
This cake comes together with surprising ease, and it is great to prepare in advance. The only part I found daunting was the gelatine, because I was not too familiar with it, but quickly overcame my fears.
Useful Equipment
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Ingredients you'll need
For the brownie-like chocolate base:
- all-purpose flour (UK use plain flour, Germany type 405)
- granulated sugar
- semi-dark chocolate ( for the rich cocoa effect)
- cocoa powder (use natural unsweetened cocoa (affiliate link) powder not Dutch-processed)
- eggs (at room temperature)
- butter
- milk
- baking powder (affiliate link)
For the strawberry yoghurt filling:
- Gelatin ( I used gelatine sheets (affiliate link) but you can also use gelatine powder. There are vegan gelatine alternatives available on the market).
- Fresh strawberries
- Greek Yoghurt (use the full-fat yoghurt for the best flavour)
- granulated sugar
- vanilla extract (affiliate link)
- organic lemon (we will need the juice and zest)
- heavy cream (or whipping cream)
Recipe Steps:
Part One: Making the Chocolate Base:
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Preheat oven to 350°F (180°C), melt butter and chocolate over a double boiler, then beat eggs, sugar, and salt until creamy in a large bowl.
Sift together flour, baking powder (affiliate link), and cocoa powder, then add the cooled chocolate mixture and milk to the egg mixture, stirring until smooth and lump-free.
Pour batter into a greased 9-inch (24 cm) springform pan lined with parchment paper, bake for 30 minutes, then let cool completely before removing from pan.
Part Two: Make the Strawberry Yoghurt Mousse
Soak the gelatin in cold water and dice the strawberries.
Mix yogurt, sugar, vanilla extract (affiliate link), and lemon zest. Gently heat the lemon juice with the squeezed gelatin until it is dissolved.
Stir a few spoonfuls of yogurt into the gelatin, then combine with the rest. Let it sit for 10-15 minutes until slightly thickened.
Whip the cream until stiff and fold it into the yoghurt mixture. Set aside ¼ of the mousse mix. Fold in the strawberries in the remaining ¾ of the filling.
Part 3: Assemble
Spread ¾ of the filling (with the strawberries) over the bottom cake layer. Place the second sponge layer on top, then spread the remaining filling (without the strawberries). Chill the cake for at least 2 hours to set. Garnish with halved strawberries and chocolate shavings before serving.
Mastering Baking with Gelatine
- The Soak Setup: Gelatin needs its beauty sleep in cold water first! The sheet gelatin should be soaked individually for about 10 minutes until it becomes soft and pliable, then gently squeezed out like a tiny sponge. Powdered gelatin? Just 5 minutes stirred into 6 tablespoons of liquid and you're ready to go!
- The Gentle Melt Method Here's where many bakers go wrong - treat your soaked, squeezed gelatin sheets like delicate flowers! Warm them gently in a small pot until they dissolve completely, but never let them boil. High heat is gelatin's kryptonite - it destroys the setting power and leaves you with a sad, runny mess instead of that perfect wobble.
- The Temperature Tango When adding gelatin to cake fillings, you need to play matchmaker with temperatures. Start by stirring just one tablespoon of your cool cream into the warm (not hot!) gelatin. Whisk it smooth, then gradually add the remaining cream while stirring continuously. This temperature dance prevents those dreaded lumps that can ruin your silky filling.
Patience and gentle heat are your best friends when working with gelatin. Do not rush the process, and the result will be an easy win.
Prepare Ahead
The base can be prepared up to three days in advance. The whole cake lasts up to a day. This is because the cream filling contains fresh strawberries - so I would not like to compromise on their fresh juiciness.
Storage
Store the cake in the fridge in an airtight container up to three days.
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
More German Recipes with Chocolate
Recipe
Chocolate and Strawberry Cake
Equipment
- 24 cm / 10 inch spring cake pan
- Cake ring
Ingredients
For the cake base
- 180 g (6 oz) butter
- 200 g (7 oz) dark or bittersweet chocolate
- 4 eggs medium size, at room temperature
- 100 g (½ cups) granulated sugar
- 1 pinch salt
- 180 g (1.5 cups) flour USA all purpose flower, UK plain flower, Germany type 405
- 2 teaspoon baking powder
- 60 g (½ cups) unsweetend cocoa powder
- 180 ml (¾ cups) milk
For the filling
- 8 gelatin sheets *see notes for powdered gelatin
- 450 g (2 cups) Greek yoghurt full fat
- 100 g (½ cup) granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon organic, we will need zest and 2 tablespoon juice
- 400 g (1 ¾ cups) heavy cream or whipping cream
- 450 g (1 lb) fresh strawberries diced
To decorate
- 225 g (8 oz) fresh strawberries
Instructions
Make the chocolate cake layers
- Preheat oven to 350°F (180°C) conventional heat (alternatively 320°F/160°C convection).
- Melt butter and chocolate on low heat in a saucepan until combined. Then remove from the heat and let it cool slightly.180 g butter, 200 g dark or bittersweet chocolate
- In a large bowl using a stand or hand mixer , beat eggs, sugar, and salt until creamy.4 eggs, 100 g granulated sugar, 1 pinch
- In a separate bowl mix the flour, baking powder (affiliate link), and cocoa powder and sift - to avoid lumps in the batter.
- Add the chocolate mixture and milk to the egg mixture and mix until a smooth and lump free batter forms.180 ml milk
- Pour batter into a greased 9-inch (24 cm) springform pan lined with parchment paper.
- Bake for 30 minutes. Test the doneness with a toothpick. If it comes out clean it is done.
- Let cool completely and remove from pan.
Make the Strawberry Cream
- Soak the gelatin sheets in cold water. Dice strawberries.8 gelatin sheets
- In a large bowl, mix the Greek yogurt, sugar, vanilla extract (affiliate link), and lemon zest. Gently heat lemon juice with squeezed gelatin in a small bowl using the hob or a microwave until dissolved.
- Stir a few spoonfuls of yogurt into the gelatin, then combine with the rest. Let sit for 10-15 minutes until slightly thickened.
- Whip cream until stiff and set aside roughly ¼ of the cream (without any strawberries). Fold the strawberries into the remaining ¾ of the yogurt mixture.400 g heavy cream, 450 g fresh strawberries
Assemble the Cake
- Using a serrated knife or a cake levveller, slice the cake into two layers.
- Spread the strawberry cream filling over the bottom cake layer. Place the second sponge layer on top, then spread the remaining yoghurt filling on top.
- Chill cake for at least 2 hours to set.
- Garnish with whole or halved strawberries before serving.225 g fresh strawberries
Video
Notes
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Nutrition
Made this recipe?Drop a ⭐ rating and a quick comment below. I personally read and reply to every review!
Eva says
I made this cake for my daughters birthday. All kids loved the cake.
Marita Sinden says
Thanks Eva, hope your daughter had a good birthday x
Robin Webb says
The cake is fabulous, the lemon juice really lifts the flavour of the strawberries. We are keeping the recipe for when we want just a chocolate cake, it is extremely flavoursome.
Robin and Joanne Webb is
Marita Sinden says
Thank you so much for your feedback Joanne! I am glad yoh enjoyed it 🙂
Christie Dietz (A Sausage Has Two) says
Chocolate and strawberries (and cream) is one of my absolute favourite food combinations. I'm really upset that strawberry season is coming to an end here!! 🙁