Chocolate and Strawberry Cake
How do you make a two-layer chocolate and strawberry cake?
Prepare two vegan sponge cakes separately: one with chopped strawberries and one with cocoa, baking them at 180°C for 35 minutes. Once cool, join them with a layer of plant-based chantilly cream mixed with strawberries. Cover the outside with more cream and decorate with set chocolate shapes and fresh fruit.
This cake is very special to me because it is my son's favorite, and every time his birthday approaches, he asks me for it. So when I think of these ingredients, I think of my beautiful little boy who, even though he is now 12, will always be my baby. I had already prepared each part of this cake separately and loved them so much that, for the special event, I decided to combine them and enjoy their delicious flavors together. I invite you to try it for your next special occasion.
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Servings: For 8-12 people
Ingredients
- I had already prepared each part of this cake separately and loved them so much that, for the special event, I decided to combine them and enjoy their delicious flavors together.
- 200 g whole wheat or semi-whole wheat flour
- 120 g whole cane sugar
- 8 g cake yeast or baking powder
- Zest of 1 organic orange
- 70 ml melted coconut oil
- 350 ml unsweetened plant-based milk (soy or rice)
- 1 pinch of salt
- 1 pinch of vanilla powder
- 150 g strawberries
- 200 g 00 flour
- 120 g cane sugar
- 30 g unsweetened cocoa powder
- 6 g baking powder
- ½ teaspoon salt
- 300 ml water
- 50 ml coconut oil
- 1 teaspoon vanilla powder
- 1 teaspoon apple cider vinegar
- Zest of 2 organic lemons
- 200 ml sweet cream or soy chantilly, or dairy if preferred
- 125 g strawberries
- 100 g raspberries
- 125 g blueberries
- 200 g dark chocolate
- 200 g soy milk chocolate or dairy milk chocolate
- New packing bubble wrap (pluriball), very clean.
Instructions
Start by preparing the strawberry cake. In a medium bowl, sift the flour and add the sugar, pinch of salt, and vanilla. Mix well.
Preheat the oven to 180°C (350°F). Separately, melt the coconut oil in the microwave if it is solid, which is its natural state. Let cool. Once cooled, combine all the liquid ingredients and the orange zest; mix well. Gradually add the dry ingredients to the liquids, stirring so no lumps form.
Separately, wash the strawberries with the leaves on so they do not absorb water. Dry them gently with a clean cloth or kitchen towel.
Finely chop them.
Add the strawberries to the prepared mixture.
Pour it into a greased mold. I chose a heart-shaped one; if you prefer a round one, a 24 cm mold is perfect. Bake for 30-35 minutes. Test with a toothpick to confirm it is done.
While the strawberry cake is baking, start the chocolate cake. In a bowl, mix the liquid ingredients, including the lemon zest.
Once the liquids are well mixed, add the sugar and stir well. Then gradually add the sifted flour, stirring often to prevent lumps. Add the cocoa little by little and mix well.
Add the sifted yeast or baking powder and the vanilla. Mix well.
Grease another heart-shaped mold and pour in the mixture. Once the first strawberry cake has baked, bake this one for 30-35 minutes. Test with a toothpick to confirm it is done.
The finished strawberry cake will look like this. Let it cool.
When the chocolate cake is ready, remove it from the oven and let it cool.
While the cakes cool, start preparing the decoration. Melt the two chocolates separately in a bain-marie or in the microwave at low temperature, being careful not to burn them. Let them cool slightly.
Meanwhile, take the bubble wrap and measure the cake, allowing about 2 cm more than the total circumference of the cakes and 2-3 cm more in height. Once the chocolate is lukewarm, let your imagination run free: spread one or two layers of chocolate in whatever shape you like. When finished, place it in the freezer to chill so it will be easier to peel the chocolate off the plastic.
While the chocolate is in the freezer for a few minutes, whip the sweet cream or chantilly with a hand mixer. Once whipped, set aside.
Wash and gently dry all the fruit. Finely chop the strawberries and add them to the cream.
When the cakes are cool, take one and spread a generous amount of cream on it, but do not use it all. I used the chocolate cake as the base.
Place the other cake on top.
Mix the remaining cream with any leftover chocolate, if there is some, and spread it over the cake. Then begin decorating with the fruit.
Finish arranging all the fruit to your taste. Spread a layer of cream around the cakes. Remove the chocolate from the freezer, peel it off gently, and place it around the cakes over the freshly spread cream. Decorate to taste.
Note: If you can make the cakes the day before, that would be ideal; then the next day you only need to handle the decoration.
Enjoy your meal!
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- I had already prepared each part of this cake separately and loved them so much that, for the special event, I decided to combine them and enjoy their delicious flavors together.
- 200 g whole wheat or semi-whole wheat flour
- 120 g whole cane sugar
- 8 g cake yeast or baking powder
- Zest of 1 organic orange
- 70 ml melted coconut oil
- 350 ml unsweetened plant-based milk (soy or rice)
- 1 pinch of salt
- 1 pinch of vanilla powder
- 150 g strawberries
- 200 g 00 flour
- 120 g cane sugar
- 30 g unsweetened cocoa powder
- 6 g baking powder
- ½ teaspoon salt
- 300 ml water
- 50 ml coconut oil
- 1 teaspoon vanilla powder
- 1 teaspoon apple cider vinegar
- Zest of 2 organic lemons
- 200 ml sweet cream or soy chantilly, or dairy if preferred
- 125 g strawberries
- 100 g raspberries
- 125 g blueberries
- 200 g dark chocolate
- 200 g soy milk chocolate or dairy milk chocolate
- New packing bubble wrap (pluriball), very clean.