Chocolate Cake with Strawberries

Chocolate Cake with Strawberries

How about a Chocolate Cake Layered Cake with Strawberries? I think so!. I love how simple it is to make the sponge (biskvit) chocolate layers. They are so soft, yet have so much flavor. The strawberry puree with the cream is such a great addition to take cake. Oh how my hubby loves the toasted almond coating the sides and top. It’s a simple, yet beautiful cake. This and the  Layered Cake with Raspberries and Cake Roulade with Raspberries are truly my go to cakes if I want to make something looks fancy and doesn’t take half of the day to make.

<p.s. I have finally had the chance to revisit old recipes and uploading new pictures, this happens to be one of them:)..>

Ingredients for Chocolate Cake:

8 eggs

1 1/3 cups sugar

1 1/3 cups flour

1 tsp baking powder

½ cup cocoa

Ingredients for the Strawberry puree:

16 oz strawberries (minus 4)

1/2 cup sugar

3 Tbsp heavy whipping cream

Ingredients for the Cream:

1 8oz cream cheese, room temp

1/2 cup condensed milk

1/3 cup powdered sugar

4 Tbsp butter, room temp

1 (8oz) cool whip, thawed

Ingredients for the Décor:

Chocolate shavings

Strawberries (4 from the pack above)

1 cup sliced almonds

Serves: 1 9×13 cake

Instructions:

How to bake Chocolate Cake:

Preheat oven to 365˚F.

Prepare two 9″x13″ baking pan. Cover pans with parchment paper, butter pans and dust with flour. Set aside.

Combine eggs with sugar and beat for about 20 minutes on high.

Meanwhile, combine flour, baking powder and cocoa. Set aside.

Turn the mixer to lowest speed and slowly add the flour. Once added, turn off mixer and just finish mixing with a spatula, don’t over beat or else the mixture will flatten.

Divide the mixture between the two pans. Bake 18-20 minutes, check the center of cake for readiness with a toothpick.

preparing cake, and spreading

How to toast the almonds:

Take the sliced almonds, and spread them evenly on a rimmed baking sheet. Bake in a 365˚F preheated the oven for about 5 minutes or until golden in color. Set aside to cool.

How to make the Strawberry puree:

Quarter the strawberries and blend with the heavy whipping cream and sugar until all strawberries are in small pieces but not completely pureed. Set aside.

How to make the Cream:

Beat cream cheese; add powdered sugar, condensed milk and butter, beat until smooth at medium speed. Turn mixer to low and add the cool whip.

How to assemble the cake:

Once layers are cooled, cut in half. Take the first layer, completely cover layer with the strawberry puree. (The puree will not be added to the top layer, therefore, it should be divided evenly between the first 3 layers.)

Take the second layer and before adding it to the first layer cover it with cream. Gently take the layer and flip it over as you are putting it onto the first layer, the puree will meet with the cream.

pureed strawberries, and cram filling

Do this to all four layers. Cover top and sides with cream.

Use a little more than half of the almonds and cover the sides of the cake. Take the rest of the almonds put them in a Ziploc bag and gently crush them, set aside.

spread cream on cake and add almonds

Take a chunk of chocolate and with a vegetable peeler make shavings. Take the shavings and spread it around the edges of the top of the cake. Take the leftover strawberries and slice them into thin slices. Lay them atop the chocolate and overlapping go around the whole cake. In the middle of the cake, add the crushed almonds.

Chocolate cake with strawberries

Refrigerate for at least an hour before serving.

chocolate cake with strawberries

Chocolate Cake with Strawberries

Soft chocolate cake layered with a strawberry and cream puree topped off with almonds, chocolate and strawberries. 
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Desserts
Cuisine: Russian
Keyword: chocolate cake
Servings: 12 servings
Calories: 456kcal
Author: Valentina's Corner

Ingredients

cake-

  • 8 eggs
  • 1 1/3 cups sugar
  • 1 1/3 cups flour
  • 1 tsp baking powder
  • ½ cup cocoa

strawberry puree-

  • 16 oz strawberries, minus 4
  • 1/2 cup sugar
  • 3 Tbsp heavy whipping cream

cream-

  • 1 8 oz cream cheese, room temp
  • 1/2 cup condensed milk
  • 1/3 cup powdered sugar
  • 4 Tbsp butter, room temp
  • 1 (8 oz) cool whip, thawed

décor:

  • Chocolate
  • Strawberries( 4 from pack above)
  • 1 cup sliced almonds

Instructions

How to bake Chocolate Cake

  • Preheat oven to 365˚F.
  • Prepare two 9x13 size pans. Cover pans with parchment paper, butter pans and dust with flour. Set aside.
  • Combine eggs and sugar and beat for about 20 minutes on high.
  • Meanwhile, combine flour, baking soda, baking powder and cocoa. Set aside.
  • Turn the mixer to lowest speed and slowly add the flour. Once added, turn of mixer and just finish mixing with spatula, don't over beat or else the mixture will flatten.
  • Pour the mixture between the two pans. Bake 18-20, check the center of the cake for readiness with a toothpick.

How to toast the almonds:

  • Take the sliced almonds, and spread them evenly on a rimmed baking sheet. Bake in a 365˚F preheated the oven for about 5 minutes or until golden in color. Set aside to cool.

How to make the Strawberry puree:

  • Quarter the strawberries and blend with the heavy whipping cream and sugar until all strawberries are in small pieces but not completely pureed. Set aside.

How to make the Cream:

  • Beat cream cheese; add powdered sugar, condensed milk and butter, beat until smooth at medium speed. Turn mixer to low and add the cool whip.

How to assemble the cake:

  • Once layers are cooled, cut in half. Take the first layer and set onto your platter. Completely cover the layer with the strawberry puree. (The puree will not be added to the top layer, therefore, it should be divided evenly between the first 3 layers.)
  • Take the second layer and before adding it to the first layer cover it with cream.
  • Gently take the layer and flip it over as you are putting it onto the first layer, the puree will meet with the cream.
  • Do this to all four layers. Cover top and sides with cream.
  • Use a little more than half of the almonds and cover the sides of the cake. Take the rest of the almonds put them in a Ziploc bag and gently crush them, set aside.
  • Take a chunk of chocolate and with a vegetable peeler make shavings.
  • Take the shavings and spread it around the edges of the top of the cake.
  • Take the leftover strawberries and slice them into thin slices. Lay them atop the chocolate and overlapping go around the whole cake.
  • In the middle of the cake, add the crushed almonds.
  • Refrigerate for at least an hour before serving.
Nutrition Facts
Chocolate Cake with Strawberries
Amount Per Serving
Calories 456 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 152mg 51%
Sodium 163mg 7%
Potassium 349mg 10%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 43g
Protein 10g 20%
Vitamin A 13.1%
Vitamin C 27.3%
Calcium 13.2%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Chocolate Cake with Strawberries
Amount Per Serving
Calories 456 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 152mg 51%
Sodium 163mg 7%
Potassium 349mg 10%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 43g
Protein 10g 20%
Vitamin A 13.1%
Vitamin C 27.3%
Calcium 13.2%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chocolate Layered Cake with Strawberries and toasted almonds. ValentinasCorner.com

Valentina's Corner

Show 13 Comments
  • Olga 02/22/2017, 1:59 pm Link Reply

    do you really mix the eggs and sugar on high for 20 mins??

    • admin 02/22/2017, 4:44 pm Link Reply

      Yes. It will be worth the wait. I do mine in a Kitchen Aid mixer and work on the cream in the meantime☺.

  • Lucy 12/25/2015, 9:09 am Link Reply

    Hi girl ,
    I love this cake very much and had baked it many times , and it came out perfect!!!
    Yesterday I had baked two cakes and both came out very crumbling and breaking apart. I was very upset and not happy at all:(
    Don’t know what went wrong , can you help please?
    I don’t want to give up on this cake , my husband really likes it!
    Thank you very much for all that you do !!!
    Love your website, love your family!
    Merry Christmas!!!

    • admin 12/26/2015, 4:51 pm Link Reply

      Lucy, oh no, sorry to hear that:(.. No idea as this recipe is super basic. I’m thinking maybe eggs weren’t fresh?

  • Yelena 11/23/2015, 3:42 am Link Reply

    My daughter wanted a chocolate cake for her birthday, I was debating Between this one and the Spartak graham cracker cake you have posted. I made this one it was so delicious my daughter loved it and so did the rest of the family. Thank you Valichka for recipes. I’ll try the easy Spartak next, my sis made it and she said it was delish! 🙂

    • admin 11/26/2015, 12:09 pm Link Reply

      Yelena. Oh I’m so glad u liked it:). Happy birthday to your daughter:)..

  • Wow this cake looks really amazing. I bet you impress everyone when you whip this out at a party. I will have to try this recipe. Thanks for the inspiration!

    • admin 09/21/2015, 12:42 pm Link Reply

      Thank you Chrissa 🙂

  • Olya 09/17/2015, 10:26 pm Link Reply

    Yeah I have 12×17 pans I use. Just wasn’t sure if the cake dough would crack a lot or not if i did it roll style… Thanks

  • Olya 09/17/2015, 7:29 am Link Reply

    Can this easily be made into a cake roll instead of flat cake?

    • admin 09/17/2015, 1:56 pm Link Reply

      Olya, yup yup, great idea. You would get 2 out of it. Use larger baking sheets than the 9×13. Add the toasted almonds over the cream before rolling it up and add ganache to the top:). Yumm..

  • Milaniya 09/15/2015, 7:33 pm Link Reply

    Valentina, cake looks fantastic. We don’t like almonds though. What can I use instead? Thank you, absolutely LOVE your blog.

    • admin 09/15/2015, 10:52 pm Link Reply

      Milaniya, you can use chocolate ganache if you want or just chocolate shavings:)

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