Confession time. I have really been slacking in the baking and desserts department lately. I don’t know about you and your family, but we have been hit with all kind of sicknesses lately. It’s been rough! It seems as soon as we get over one flu or virus, another one creeps up on us and kind of takes its good old time in our family.  Anyhow, baking is a form of releasing stress. There is something so soothing and calming about creating a dessert. During the summer, I usually bake twice a week. So looking forward to not having sick children so I can get back into our baking routine. If you look at our desserts section, you can see what I am talking about. I think we have more dessert recipes that any other category.

This particular recipe I am sharing is just taking the Chocolate and Strawberry Layered Rectangle (9×13) Cake I have posted and I creating a round cake out of it. The rectangle cake is great for when you are going to a large party and need a larger cake. However, I much prefer the way round cakes look. They are easier to assemble and decorate, or so I think. I have gotten several requests about turning that cake into a round one, so here we are.

This chocolate sponge cake is so easy to bake. I love that it’s not too sweet, yet sweet enough. The strawberry puree both soaks the sponge layers and adds tanginess to the cake. I, personally, think there is just enough cream in this cake with the indicated measurements. However, my dessert-loving hubby says there needs to be more cream. If you like a lot of cream in your cakes, do a portion and a half of the indicated amount.

Chocolate layers with a strawberry puree and toasted almonds with a light easy cream. Goes great with a cup of hot tea or coffee in the evening when the children are done for the evening. Treat your Mr. to this cake and enjoy some quiet time together.

For step-by-step photos of how to make this cake, view THIS recipe.

!How to make the Chocolate Cake:

!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 (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

!décor:

chocolate shavings

strawberries (4 from the pack above)

3/4 cup sliced almonds

Makes: 10” cake

!How to bake Chocolate Cake-

Preheat oven to 365˚F.

Prepare two 9×13 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 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 center of cake for readiness with a toothpick.

!How to toast the almonds:

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

!How to make the strawberry puree:

Quarter the strawberries. 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 med 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 the it should be divided evenly between the first 3 layers.)

Take a 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.

Take the almonds, and crush them in a Ziploc back, set aside.

Coat side of cake with crushed almonds.

Thinly slice remaining strawberries, lay around top of cake.

Add chocolate shavings in the middle of cake.

Refrigerate for at least an hour before serving.

5 from 1 vote

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Chocolate Layered Cake with Strawberries

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Chocolate Layered Cake with Strawberries

Servings: 10 " cake

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

décor-

• chocolate shavings
• strawberries 4 from the pack above
• 3/4 cup sliced almonds

Instructions

How to bake Chocolate Cake-

1. Preheat oven to 365˚F.
2. Prepare two 9x13 size pans. Cover pans with parchment paper, butter pans and dust with flour. Set aside.
3. Combine eggs and sugar and beat for about 20 minutes on high.
4. Meanwhile, combine flour, baking powder and cocoa. Set aside.
5. 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.
6. Pour the mixture between the two pans. Bake 18-20, check center of cake for readiness with a toothpick.

How to toast the almonds:

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

How to make the strawberry puree:

1. Quarter the strawberries. 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:

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

How to assemble the cake:

1. 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 the it should be divided evenly between the first 3 layers.)
2. Take a second layer and before adding it to the first layer cover it with cream.
3. Gently take the layer and flip it over as you are putting it onto the first layer, the puree will meet with the cream.
4. Do this to all four layers. Cover top and sides with cream.
5. Take the almonds, and crush them in a Ziploc back, set aside.
6. Coat side of cake with crushed almonds.
7. Thinly slice remaining strawberries, lay around top of cake.
8. Add chocolate shavings in the middle of cake.
9. Refrigerate for at least an hour before serving.