Eggless Chocolate And Strawberry Layered Cake
When strawberries are in season, there are always different recipes that I try out using them. We only get good strawberries during the winter time here in India. So that’s when all the “strawberry” experiments happen! And I have two people in the family who just love this fruit. So anything with strawberry in it gets over in no time..:D
With Valentine’s day round the corner, I am sure this Eggless Chocolate and Strawberry Layered cake recipe will come handy for atleast some of you. The chocolate cake recipe I have used is my regular recipe and I have filled it with a rich chocolate ganache and strawberries. You can use your favourite chocolate cake recipe too for this cake. The one I have shared here definitely is a really moist and yummy cake and tastes even more delicious when soaked and layered with this finger licking ganache and strawberries.
Instead of fresh strawberries, you can add a filling of strawberry compote too. And if strawberries are not in season, you can skip the filling or replace it with any other filling too. The slightly sourness from the strawberries work beautifully with the sweetness of the cake and ganache. You can decorate the cake the way you prefer. If you have time, you can leave the cake in the refrigerator to set properly before slicing it.
Eggless Chocolate And Strawberry Layered Cake
Course: DessertDifficulty: Moderate4
servings30
minutes1
hour90
MinutesA super moist and yummy chocolate and strawberry layered cake – perfect for any occasion!
Ingredients
- For the cake
Milk – 1 cup
Vinegar – 1 tbsp
Castor/Powdered Sugar – 1 cup
Vanilla Essence – 1 tsp
Instant Coffee Powder – 1 tbsp, dissolved in 2 tbsp hot water
Oil – 1/3 cup
Maida – 1½ cup
Baking Powder – ¾ tsp
Baking Soda – ½ tsp
Salt – 1/4 tsp
Cocoa Powder – 1/3 cup
- For the soaking syrup
Water – 1/2 cup
Sugar – 1/4 cup
- For the filling
Strawberries – 8-10, chopped
Sugar – 1 tbsp
- For the frosting
Dark Chocolate – 2 cups, chopped/grated
Heavy Cream – 1 cup
Directions
- Preheat your oven at 165C for 10-15 min. Line a 7-inch cake tin with parchment paper.
- Mix the milk and vinegar together in a bowl. Once buttermilk is formed, whisk in the sugar, vanilla essence, instant coffee and oil.
- Sieve in the maida, baking powder, baking soda, salt and cocoa powder and fold gently. Pour the cake batter into the prepared cake tin.
- Bake the cake at 165C for 55-60 minutes till the top looks done and a skewer inserted comes out clean.
- Remove the cake from the oven and let it cool completely before removing from the cake tin and decorating. If you are using a larger size cake tin or a higher temperature, the time taken for baking will be lower.
- For the soaking syrup, boil together sugar and water till the sugar dissolves completely. Keep it aside to cool.
- For the filling, mix together chopped strawberries and sugar and keep it aside.
- For the frosting, heat the chocolate in a double boiler till it melts evenly. Pour in the cream and mix it well.
- Let the ganache cool completely. And once it has cooled, use a whisk or electric beater to whip it till it is light and fluffy. Transfer this to a piping bag and cut the edge when you are ready to use it.
- To assemble the cake, remove the cake from the cake tin. Level the top of the cake if it has domed.
- Using a serrated knife, cut the cake horizontally into two. Keep the lower half aside. Place the top half on a cake board or serving plate.
- Pour some soaking syrup all over. Pipe a little ganache around the edge of the cake and then fill the strawberry in the centre. Don’t add too much of liquid from the strawberries.
- Pour the soaking syrup on the other half of the cake too and place it on top of the filled cake, with the bottom part of the baked cake on top. This way the top of the cake will be levelled and without any crumbs.
- Apply ganache all over and pipe some ganache on top to decorate. Add some strawberries and sprinkles, if you wish.
- Keep the cake refrigerated till ready to cut.
