Servings

2

Cook

10 min

This is a lovely chocolate cake that is perfect for Valentine’s Day but equally good on any occasion.

I have made just one small heart shaped cake here but this quantity is enough for 4 small cakes or one large cake. I have baked this cake in a Swiss roll tin and frozen half of the cake to use another time.

Chocolate & Strawberry Cake

INGREDIENTS
For two small cakes
For the Filling
  • 150ml double cream
  • 50g icing sugar
  • 1 tsp vanilla essence
  • 150g fresh strawberries, washed and hulled
For the Chocolate Glaze
  • 90g dark chocolate (min 70% cocoa)
  • 125ml double cream
  • 25ml liquid glucose
METHOD
  1. For the two small heart shaped cakes, using a heart shaped cutter cut out 4 cakes.
  2. Beat the cream with the icing sugar and vanilla essence to a soft peak. Spoon the cream into a piping bag fitted with a star nozzle.
  3. Arrange the strawberries on two of the cakes cutting them in half or thickly slicing them if necessary.
  4. Pipe the cream over the strawberries and top with the remaining sponges.
  5. To make the glaze, break the chocolate into a heatproof bowl. Bring the cream to a boil in a saucepan or microwave and pour over the chocolate. Let it stand for a minute and then stir until combined. Leave to cool before stirring in the liquid glucose.
  6. Pour the glaze over the cake to cover and spread over the top. Top each cake with a strawberry and leave to set.

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