Layer Cakes
For the chocolate sponge:
For the chocolate cream:
Additionally:
An indulgent chocolate layer cake combining rich, moist chocolate sponge with a smooth, creamy chocolate filling and fresh, juicy strawberries. Made with dark chocolate and Gellwe Food Gelatine, this elegant homemade cake is finished with strawberries for a beautiful, fruity touch. Perfect for birthdays, family celebrations and special occasions.
Prepare two aluminium baking tins or a 23 cm springform cake tin. Grease and dust with flour. If using a springform tin, line the base with baking parchment, securing it under the ring and allowing the paper to extend beyond the edges.
Melt the butter and chocolate together. In a separate bowl, whisk the egg yolks with 150 g of sugar using a balloon whisk, then add to the melted chocolate and butter mixture. Fold in the sifted plain flour and potato starch.
In a separate bowl, whisk the egg whites, gradually adding 20 g of sugar. Gently fold the whisked egg whites into the chocolate mixture. Divide the batter into two equal portions. Bake at 160°C using conventional top and bottom heat for approximately 30–40 minutes, or until a skewer inserted into the centre comes out clean. Extend the baking time if necessary.
Leave the baked sponge layers to cool on a wire rack. To prepare the cream, pour the water over the gelatine and leave it to bloom. Pour the milk into a heavy-bottomed saucepan, add 1 tablespoon of sugar and heat gently. Meanwhile, whisk the sugar and egg yolks together in a separate bowl.
When the milk reaches approximately 80°C, gradually pour one-third of it into the egg yolk mixture, whisking continuously. Once the temperatures have equalised, pour the egg yolk mixture back into the saucepan with the remaining milk. Stir continuously with a wooden spoon until the cream thickens slightly. Remove from the heat and add the chopped dark chocolate and bloomed gelatine.
Leave for approximately 1 minute, then stir thoroughly until all the ingredients are completely combined. Set the chocolate cream aside to cool completely. Wash, hull and halve the strawberries. Place the first sponge layer inside the springform ring and soak it with coffee. Arrange the strawberries around the edge, with their cut sides facing the ring.
Briefly stir the chocolate cream and spread the first portion over the sponge, bringing it up to the height of the strawberries. Place the second sponge layer on top, soak it with coffee and spread the remaining chocolate cream over the surface. Decorate with strawberries, mint leaves and meringues.
Enjoy!
