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.
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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!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours

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

  1. Preheat the oven to 180 °C. Butter four 7 inch baking tins.

  2. Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.

  3. Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.

  4. 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.

  5. Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.

  6. 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

  1. Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.

  2. Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.

Chocolate Rhubarb Truffles

  1. 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. 

  2. Place in the fridge until you are ready to assemble the cake.

Assembling The Strawberry Chocolate Cake

  1. Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.

  2. 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.

  3. Top with one third of honey macerated strawberries.

  4. Continue in the same way for the remaining two layers.

  5. Refridgerate for at least an hour before serving.