Chocolate cake with strawberries

Chocolate cake with strawberries

Category: Confectionery

Ingredients
For a biscuit:
flour	2.5 st
baking powder	1.5 tsp.
soda	1.5 tsp.
sugar	1.5 tbsp.
eggs	2 pcs
milk	1 st
boiling water	0.5 st
butter	80 g
cocoa powder	0.5 st
Glaze:
chocolate	100 g
cream 33%	0.5 st
Cream:
cream cheese	230 g
fat cream 33%	1.5 tbsp
sugar	80 - 100 g
For decoration:
chocolate	200 g
Strawberry	400 g
vegetable oil	2 tsp
mint	taste

Cooking method

• A cake with a sponge cake on boiling water is very simple to prepare, and decorated with chocolate covered strawberries, it looks romantic, festive, and incredibly tasty.
• You need to start preparing the cake a day before the holiday - it is better to keep the biscuit on boiling water in the refrigerator overnight.
• First, prepare chocolate covered strawberries.
• Without removing the stalk of my berry and dry it.
• Then we prepare the chocolate icing: melt the chocolate slices with the addition of vegetable oil in a stewpan in a water bath.
• Dip each berry into the chocolate mass and put it on a dish with baking paper. Then chill in the refrigerator.
• Now let's get to the biscuit. We combine loose ingredients: flour, baking powder, soda, cocoa powder, sugar.
• Mix eggs, milk and boiling water - beat slightly.
• 
• Melt the butter.
• Gradually add the egg mixture and the oil mixture to the dry mixture - beat. The mass will be homogeneous and smooth.
• Pour the blank into a greased baking dish (I have a silicone one, which I did not grease).
• We bake in the oven, preheated to 180 * C, 45 minutes. In any case, you need to navigate your oven and check the readiness with a skewer.
• Cool in the form and wrapped in foil, put it in the refrigerator overnight (you can hold it for 2-3 hours in the freezer).
• 
• Next, cut the biscuit into 2 parts, grease it with plenty of thick jam (I have currant). Set aside.
• Whisk cream cheese with sugar.
• Whisk the cold cream separately until soft peaks.
• We combine both masses, gently stirring with a spatula.
• 
• We spread most of it on a biscuit, greased with jam.
• Cover with the second part of the biscuit and grease the whole cake with the rest of the cream on top. We send it to the refrigerator for 6 - 8 hours.
• 
• Prepare the icing: melt the chocolate with the cream, stirring constantly.
• On top of the finished cake, starting from the center, carefully pour the icing and using a spatula, let it spread over the entire surface and drain off the edges. We again send the cake to the refrigerator for 1-2 hours.
• 
• Finally, we take the cake out of the fridge, decorate with chocolate-covered strawberries and mint and serve.
• 
• Cut off portions of the cake.
• 
• A piece of chocolate delicacy gently melting in your mouth with a berry-creamy layer! Bon Appetit!

The dish is designed for

10 - 12 servings

Time for preparing:

1 hour 30 minutes + 14 hours holding

Cooking program:

oven