Here we have a rich moist cake soaked in a syrup made from fresh strawberries.
That’s right – fresh strawberry syrup poured all over chocolate cake. Be still my beating heart…
The syrup is intensely flavored (although you must use good strawberries to start with for maximum flavour). It gives the cake a lushness that you usually only achieve using liqueurs.
The syrup alone is pure heaven but combined with the chocolate cake – it is simply magnificent.
And if this adorable combination wasn’t enough, add a chocolate ganache filling and surround it all in a cloud of whipped cream, chocolate shavings and finish with strawberries, raspberries and blueberries.
A decadent delight
There are quite a few elements to bring all of this together – none of them difficult though.
Just make sure you leave yourself enough time. Factor in that the cake needs to be assembled a few hours before serving so that the flavors have an opportunity to intensify. You also need to keep the cake refrigerated once the cream is added.
The inspiring Pratos & Travessas shares this gorgeous cake recipe.
Scroll down for the recipe in English. Note also that the recipe uses the measurement unit “dl” which stands for “deciliter”. A decilitre is 1/10th of a litre, or 100 mls (millilitres). So 400 dl of double cream is 400 mls. See, you learn something every day.
Want more chocolate cakes. Check out a great collection here.
- 8 eggs
- 350 g caster sugar
- 280 g flour (not self raising)
- 40 g potato starch
- 40 g cocoa powder
- Butter for the tins
- 200 g strawberries
- 100 g caster sugar
- 2 dl water
- 200 g good quality black chocolate cut into pieces
- 4 dl double cream
- 50 g caster sugar
- Cocoa powder
- Chocolate shavings
- Raspberries (optional)
- Blueberries (optional)
- For the full recipe go here.