Chocolate Strawberry Cake
My current obsession with roasted strawberries and a past success with chocolate and strawberries (I don’t know why, but I used to be sceptical of the two together) led to this very delicious result in which a mousse-like whipped ganache completes the cake that is sandwiched with jammy, deeply flavoured strawberries. The berries are generous, as they should be and the cake is decadent, as it should be. Whether you’re celebrating strawberry season, Valentine’s Day or just getting through a Wednesday, I hope you love this.
This cake waltzed into my mind one day, declaring itself loudly and insisting I try it out. With a soft, simple chocolate cake as the base to hold the ganache and berries, it sounded like a winner and with one bite, I knew it was. It actually tastes better on day two or even three, when the strawberry juices have moistened the cake a little more and the flavour is more intense. I promise it’s worth the wait.
- 400 gms strawberries, sliced
- 1 tbsp balsamic vinegar (apple cider vinegar or lemon juice are ok too)
- 2 tbsps caster sugar
- 1 tsp cornflour/cornstarch
- 1/2 cup milk (125 ml) + 1 tsp lemon juice (or use 1/2 cup store-bought buttermilk)
- 1/3 cup freshly boiled water (80 ml)
- 1/4 cup cocoa powder (20 gms)
- 1 and 1/4 cups all-purpose flour (150 gms)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt if using unsalted butter
- 1/2 cup butter, room temp (115 gms)
- 3/4 cup caster sugar (140 gms)
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 75 gms dark chocolate (50% to 55%), finely chopped
- 3/4 cup whipping cream (190 ml)