Chocolate and Strawberry Cake

Chocolate Strawberry Cake with Joghurt Filling

5 from 3 votes

Chocolate and Strawberry Cake

The perfect balance: rich, fudgy chocolate cake meets light, fruity strawberry yogurt filling! Not too sweet but incredibly indulgent. Great for celebrations and strawberry season!

Course Cakes

Cuisine German

Prep Time 30

Cook Time 30

Resting Time 2

Total Time 3

Servings slices

Calories 498kcal

Author by Marita Sinden

Equipment

24 cm / 10 inch spring cake pan
Cake ring
cake leveler

Ingredients

For the cake base

180 g butter
200 g dark or bittersweet chocolate
4 eggs medium size, at room temperature
100 g granulated sugar
1 pinch salt
180 g flour USA all purpose flower, UK plain flower, Germany type 405
2 teaspoon baking powder
60 g unsweetend cocoa powder
180 ml milk

For the filling

8 gelatin sheets *see notes for powdered gelatin
450 g Greek yoghurt full fat
100 g granulated sugar
1 teaspoon vanilla extract
1 lemon organic, we will need zest and 2 tablespoon juice
400 g heavy cream or whipping cream
450 g fresh strawberries diced

To decorate

225 g fresh strawberries

Metric - US Customary

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, and cocoa powder and sift - to avoid lumps in the batter.
180 g flour, 2 teaspoon baking powder, 60 g unsweetend cocoa powder
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, and lemon zest. Gently heat lemon juice with squeezed gelatin in a small bowl using the hob or a microwave until dissolved.
450 g Greek yoghurt , 1 teaspoon vanilla extract , 1 lemon, 100 g granulated sugar
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

Can I substitute powdered gelatin for gelatin sheets?

Yes! As a general rule, 1 tablespoon of powdered gelatin (roughly 10-12g) equals 3 to 4 sheets of leaf gelatin. For this recipe I would start with 2 tablespoons of powdered gelatin as a substitute.

Nutrition