Chocolate cake with strawberry cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a springform pan (18 cm Ø) the day before. Wrap the bottom from the outside with aluminium foil. Bring milk to the boil and remove from the stove. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

2. 2

   Cream 150 g butter and sugar for 7-8 minutes. Stir in eggs one after the other. Sift cocoa, mix with baking powder and 1 sachet of vanilla sugar and stir in. Finally stir in milk, orange peel and orange juice.

3. 3

   Spread the dough into the mould. Bake in a hot oven for about 50 minutes. During this time, the butter separates slightly from the dough and forms a layer on the surface, but when it cools down, the butter moves back into the cake.

4. 4

   Remove the cake from the edge with a knife and let it cool in the mould overnight.

5. 5

   Chop chocolate for the icing. Heat in a hot water bath with double cream while stirring occasionally (do not boil!) until a smooth mass is obtained. Remove the cake from the mould. Spread the glaze on top.

6. 6

   Let it cool down.

7. 7

   Wash, clean and chop the strawberries. Whip the cream until semi-stiff, while pouring in 1 sachet of vanilla sugar. Carefully fold in the strawberries. Serve the cake with strawberry cream.

8. 8

   Tip: If you want to prevent the butter from settling on the surface of the cake during baking, you can stir in an additional 50 g of flour under point 2. The cake will then be slightly less juicy.

Nutrition Facts

KCAL
380 kcal

CARBS
30 g

FATS
26 g

PROTEINS
4 g