Chocolate cake with strawberry filling

9 servings
25 min
35 min
Very Easy


Number of serving: 9


1/2 cup of sugar

1 cup all purpose flour

3 tablespoons cocoa powder

1/2 tablespoon baking powder

Topping and Filling:

395 g sweetened condensed milk

400 ml of milk

1/2 cup corn starch

100 g dark chocolate

300 g whipping cream

300 g strawberry


  • 1)Cake:
    Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten. Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the flour, cocoa and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.
  • 2)Topping and Filling:
    Separate some strawberries for decoration, cut in slices the remain and reserves.In a saucepan over medium heat, heat the condensed milk, milk and corn starch. Beat with a whisk until the mixture thickens. Remove from heat and add the chocolate and stir until melted. When cold add the whipping cream.
  • Assembling the cake:
    Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread half of the filling evenly on top of the layer with the chopped strawberries. Top with a second layer of cake. Spread the rest of the filling evenly over the entire cake. Led to the refrigerator until serving time.


Chocolate Cake with Strawberry Filling, photo 1
Chocolate Cake with Strawberry Filling, photo 2


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