A wonderfully rich chocolate cake topped with mascarpone cream and fresh strawberries. Simply perfect! Everyone loves this cake without exception. It bakes beautifully, slices neatly and serves a crowd with ease. And after all, chocolate and strawberries are a combination that never fails. I won’t spend too much time convincing you to bake it – I’m quite certain this cake speaks for itself :).
Ingredients for the chocolate cake:
- 200 g butter
- 190 g caster sugar
- 2 large eggs
- 200 g plain flour
- 40 g cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 150 ml sour cream, soured milk or kefir
- 1 teaspoon vanilla extract
All ingredients should be at room temperature.
Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Sift the flour, cocoa powder, baking powder and bicarbonate of soda directly into the bowl. Add the sour cream and fold gently with a spatula until just combined. Do not overmix. The batter will be quite thick.
Line a 20 x 30 cm baking tin with baking paper. Spread the batter evenly into the prepared tin and smooth the surface.
Bake at 180°C for approximately 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Ingredients for the mascarpone cream:
- 250 g mascarpone, chilled
- 250 ml double cream, chilled
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract, vanilla bean paste or vanilla sugar
Place all the ingredients into the bowl of a stand mixer and whip until a thick, smooth cream forms. Spread the mascarpone cream evenly over the cooled chocolate cake.
To finish:
- 500 g strawberries
- fresh mint leaves, for decoration
Hull the strawberries and arrange them over the mascarpone cream. Decorate with fresh mint leaves. Cut into squares and serve.
Because of the mascarpone cream, the cake should be stored in the refrigerator. For the best texture, remove it from the fridge about 60 minutes before serving. This allows the cake to return to room temperature, as the butter in the sponge will firm up when chilled.
Enjoy!
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