Baking Chocolate Strawberry Cream Cake
This Chocolate Strawberry Cream Cake was spot on. I usually need to test a recipe a few times, but this came out perfect the first time! It was based on my Hazelnut Cream Cake. Same chocolate cake and the same idea when it comes to the whipped cream filling. Instead of crushed hazelnuts, I used fresh strawberries!
Planning:
My main goal for this cake was to have a distinct swirl. With the hazelnut cake, I used chocolate cake and a chocolate filling so it blended in. With this cake, I made a chocolate cake with a whipped cream filling. The color distinction made a lot prettier swirl!
I wrote out everything in my handy dandy notebook. I got all of the ingredients set and then off to start baking!
Action:
I used the same recipe for the cake, and it turned out amazingly fluffy! I think it was slightly undercooked because it cracked, but it tasted amazing. It isn’t overly sweet or chocolaty!
I made whipped cream with heavy whipping cream and mascarpone cheese for the filling! It is the BEST whipped cream I’ve had, especially for cake fillings! I don’t usually tell people something is the “best” in my posts, but in this case, it is the best-whipped cream. The cheese adds a thick component and helps keep the whipped cream inflated. Mascarpone cheese is a bit pricier, but it’s worth it!
For the hazelnut cake, I just used whipped cream. The main problem is that the cream soaked right up into the cake. This whipped cream + mascarpone cheese combination was thick and didn’t soak up at all! I thought the cake was the tastier second day.
Overall, the whole cake process was simple and straightforward. Rolling the cake is the most nerve-racking part of baking rolled cakes. They could make or break; you’ll never know until you start going. Most of my rolled cakes have cracked at least a tiny bit. Temperature is a huge factor when it comes to it, it can’t be too cold or too hot, but it has to be just right.
For the strawberries, I chopped up a handful of strawberries and added them to the filling. I thought about adding a ganache to the top, but since the strawberry flavor was already struggling, I feared adding more chocolate would choke out any strawberry that was there.
Tasting:
The flavor and texture were amazing! Each bite was so airy and fluffy. The cream had more substance to it, so it paired very nicely with the cake. One thing I’ll change is trying to add more strawberry flavor. There were no intense flavors throughout the cake. On the second day, it tasted more like strawberry. So next time I make this, I will try and figure out a way to add more strawberry flavor.
Another big plus to this cake is that it was not sweet! I don’t like sweet cakes, which is another reason this cake was so good! It’s a perfect cake for summertime!
For my final rating, I’ll give this an 8/10!
Till next time,
~Becky 🙂
0 Comments