Chocolate Strawberry Cream Cake
Ingredients
For the Chocolate Sponge Cake
2 cups all-purpose flour
¾ cup cocoa powder (unsweetened)
2 cups sugar
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water or hot coffee
For the Chocolate Whipped Cream Frosting
2 cups cold heavy whipping cream
½ cup powdered sugar
¼ cup cocoa powder
1 tsp vanilla extract
For Decoration
Chocolate sprinkles
Chocolate drip (melted dark chocolate + cream)
Fresh strawberries
Chocolate balls or pearls (optional)
Instructions
1. Make the Cake
1. Preheat oven to 180°C (350°F).
2. Grease and line a square cake pan.
3. In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Mix well.
5. Slowly add hot water/coffee and mix until smooth.
6. Pour batter into pan and bake for 35–40 minutes.
7. Let the cake cool completely.
2. Prepare the Chocolate Cream
1. Whip cold cream until soft peaks form.
2. Add powdered sugar, cocoa powder, and vanilla.
3. Whip until stiff and smooth.
3. Assemble the Cake
1. Level the cake and slice if making layers.
2. Spread chocolate cream evenly between layers and on the outside.
3. Smooth the sides and top.
4. Decorate
1. Pipe borders and designs using remaining cream.
2. Cover the top border with chocolate sprinkles.
3. Drip melted chocolate along the sides.
4. Decorate with fresh strawberries and chocolate balls.
Tips
Chill the cake before decorating for clean designs.
Use stabilized whipped cream if serving in warm weather.
Store refrigerated and consume within 2 days.
