Chocolate Strawberry Shortcake 🍓

Updated at: Wed, 06 Dec 2023 11:21:13 GMT

Step 1

Preheat the oven to 175 degrees c. Line a 18cm (7 inch) round cake pan with baking paper (sides and bottom).

Step 2

Using an electric mixer, beat the egg whites until frothy. Add the caster sugar in 3 additions and beat until stiff peaks form. Around 7-8 minutes on high speed. Beat for an additional minute on low speed to stabilize the meringue.

Step 3

In a small bowl, combine the egg yolks, vanilla and salt. Add the egg yolk mixture into the egg whites and beat until fully incorporated. To check if the egg mixture is done, lift the whisk to see if the batter flows down like a ribbon. You should be able to draw a figure 8 in the batter without the pattern disappearing for at least 3 seconds.

Step 4

Sift in the cake flour and cocoa powder. Fold gently while turning the bowl to combine. Once all the dry ingredients are no longer visible, stop folding.

Step 5

In a small bowl, heat the butter and milk in the microwave until the butter is fully melted. The mixture should be warm to the touch but not scalding hot.

Step 6

Add 1/3 of the batter to the butter and milk mixture and whisk until fully incorporated. You can whisk this batter vigorously as its purpose is to lighten the butter and milk mixture before folding into the main batter.

Step 7

Gently fold the butter mixture back into the rest of the batter, turning the bowl as you go. Be sure not to overmix- You should still be able to draw a figure 8 pattern in the batter without it disappearing immediately.

Step 8

Pour the batter into the prepared cake tin from a height to burst any large air bubbles.

Step 9

Tap the mold a couple times on the counter to burst any remaining bubbles and bake at 175c for 30-40 minutes or until a toothpick comes out clean.

Step 10

When done, tap the cake tin a few times on the counter once out of the oven to prevent shrinking and invert the cake immediately onto a cooling rack. Let the cake cool upside down with the baking paper on.

Step 11

Let the cake completely cool before removing the baking paper and slicing. Once cool, use a serated knife to slice the sponge into 2 layers.

Step 12

Heat the dark chocolate and 75g of thickened cream in the microwave until the chocolate is fully melted. Whisk in the corn syrup and mix until combined. The mixture should be thick and glossy.

Step 13

While mixing, slowly stream in 400g of cold thickened cream into the chocolate mixture. Do not add all the cream at once as it will curdle.

Step 14

Cover and place in the fridge or freezer if in a hurry until the cream is chilled.

Step 15

Heat equal parts dark chocolate and thickened cream in the microwave until the chocolate is fully melted. The ganache should be smooth and glossy. Let the ganache cool to room temperature before pouring on the cake. If the ganache becomes too thick, simply reheat before using.

Step 16

Combine the espresso, hot water and sugar and mix until the sugar has fully dissolved. Cool the syrup to room temperature before using.

Step 17

When the chocolate whipping cream is cold, whip using an electric mixer on high speed until medium peaks form. The cream should still hold its shape yet not very stiff.

Step 18

Place a single layer of cake onto a cake turntable. Make sure the cake is centered. Brush the layer with espresso syrup. Then, starting from the middle, pipe a spiral of whipped cream on top. Place the strawberries upright onto the cream in a single layer. I used around 30 small strawberries. Pipe more cream to fill in the gaps between the strawberries and top with the second layer of cake.

Step 19

Brush more espresso syrup onto the second layer of cake before pouring the cooled chocolate ganache on top. Use a spatula to spread the ganache evenly while spinning the turntable, letting the ganache drip down the sides of the cake

Step 20

Decorate the cake with more cream, strawberries and chamomile daisies.

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