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Strawberry Chocolate Delight

Strawberry Chocolate Delight

Discover the magic of Strawberry Chocolate Delight, a moist chocolate cake with creamy strawberry filling and glossy chocolate topping. Perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups sugar
  • 3 cups wheat flour
  • 1 cup chocolate powder
  • 1 cup oil
  • 1 cup warm milk
  • 1 tablespoon baking powder
  • 2 cans condensed milk
  • 2 tablespoons unsalted butter
  • 6 tablespoons Ninho milk powder
  • 1 small box cream about 200ml
  • 1 cup chopped strawberries patted dry
  • 200 g chopped semi-sweet chocolate
  • 1 small box cream about 200ml
  • to garnish whole strawberries for decoration

Equipment

  • 9-inch round cake pan
  • Hand or stand mixer
  • Large mixing bowls
  • Medium saucepan
  • Flexible spatula
  • Wire cooling rack
  • Serrated knife

Method
 

  1. Preheat your oven to 180°C (350°F) and grease a round pan with butter and flour.
  2. Beat the eggs and sugar until pale, thick, and fluffy (4-5 minutes).
  3. Slowly pour in the oil while mixing on medium-low speed.
  4. Fold in the flour and chocolate powder in three parts, alternating with the warm milk.
  5. Sprinkle the baking powder over the batter and gently fold it in.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs.
  7. While the cake cools, make the filling by combining the condensed milk, butter, and Ninho milk powder over medium heat until it thickens. Stir in the cream and let cool before adding chopped strawberries.
  8. For the ganache, melt the chocolate and cream together until smooth.
  9. Once the cake is cool, slice it in half and layer the filling between the halves. Pour the ganache over the top and decorate with whole strawberries.

Nutrition

Calories: 400kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 8mgIron: 15mg

Notes

For a gluten-free version, use a 1:1 gluten-free baking blend. To make it vegan, substitute with flax eggs, plant-based milk, and vegan butter. Ensure ingredients are at room temperature for the best results. Store in the refrigerator for up to 3 days, covered to maintain freshness. Feel free to explore variations, such as raspberry filling or adding orange zest for a citrus twist.
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