Macerated Strawberry Chocolate Cake
This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
So, guys, it’s my birthday!
I only have one more year before I enter a new decade.
My wishes for me:
- Cook more delicious foods and try lots of new combination.
- Be the best mum to my precious baby, that’s still hiding in my belly.
- Love every moment with my husband and our little one.
- Take time for my friends and also for myself.
- Continue being happy and positive.
Enough about me, let’s talk CAKE!!!
I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.
I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.
This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!
The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!
Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.
Um, de-li-cious!!!
I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.
I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!
Macerated Strawberry Chocolate Cake
Total time includes cooling time.
Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!
Ingredients
Chocolate Sponge
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 3/4 cups cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 2 eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla seeds or vanilla extract
- 1 cup boiling water
Honey Macerated Strawberries
- 200 g fresh strawberries
- 2 1/2 TBSP honey
Chocolate Rhubarb Truffles
- chocolate sponge from one of the 7 inch tins
- rhubarb jam (or strawberry jam) (40g jam per 100g sponge)
Other
- 300 ml cold whipping cream
Instructions
Chocolate Sponge
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Preheat the oven to 180 °C. Butter four 7 inch baking tins.
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Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.
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Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.
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Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.
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Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.
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Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.
Honey Macerated Strawberries
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Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.
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Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.
Chocolate Rhubarb Truffles
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Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball.
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Place in the fridge until you are ready to assemble the cake.
Assembling The Strawberry Chocolate Cake
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Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.
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Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.
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Top with one third of honey macerated strawberries.
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Continue in the same way for the remaining two layers.
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Refridgerate for at least an hour before serving.
I have to say your pictures are amazing! and the cake looks luscious! Happy belated birthday)
Hey Veronika, thanks so much! I love to hear that 🙂
Happy belated birthday! This cake looks amazing, no wonder it’s already almost gone. I love that you used one of the layers to make easy truffles, GENIUS! I hope your birthday was perfect!