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Eggless Chocolate Strawberry Ganache Cake

Akum Raj Jamir
Chocolate strawberry cake with ganache frosting is a chocolate layered cake with soft chocolate cake filled with chocolate ganache and fresh strawberry filling and frosted with rich, silky smooth chocolate ganache. A simple and an elegant cake for any special celebration. This chocolate strawberry cake with chocolate ganache will satisfy any chocolate cravings!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8

Equipment

  • OTG
  • 240 ml measuring cup set
  • Mixing bowl
  • Spatula
  • electric hand beater
  • 6 inches round cake

Ingredients
  

For Cake Sponge:

  • 1 cup all purpose flour (128 grams)
  • ¼ cup cocoa powder (30 grams)
  • ¼ teaspoon  salt
  • 1 teaspoon  baking powder
  • ½ teaspoon  baking soda
  • ½ cup curd/yogurt (120 grams)
  • ½ cup sugar (100 grams
  • ¼ cup oil (60 ml)
  • ⅔ cup whole milk (150 ml)
  • 1 teaspoon  vanilla essence (5 ml)

For Strawberry Filling:

  • ½ cup fresh strawberry chopped
  • 3 tablespoon  sugar

For Chocolate Ganache:

  • 300 grams dark chocolate
  • 150 grams heavy cream or fresh cream

Instructions
 

MAKING THE CAKE:

  • Pre -heat the oven to 180° C for 10 minutes. Grease 6 inches cake tin with oil or butter and line the cake pan with parchment paper.
  • In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.
  • Add in sugar, oil, vanilla essence and milk to the curd mixture. Mix together until well combined.
  • Sift in the flour,, cocoa powder, baking powder, salt and sieve them. 
  • Gently fold  and mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.
  • Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles. 
  • Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.
  • Remove from oven and allow the cake to stand for 5 minutes. 
  • Demould the cake and allow the cake to cool down completely.

MAKING THE STAWBERRY FILLING ( STRAWBERRY CRUSH):

  • In a sauce pan add in the strawberry and sugar. Bring it to a boil over medium heat and allow sugar to melt. 
  • Stir occasionally in between and cook until it thicken slightly approximately about 4-5 minutes. 
  • Remove and keep aside to cool down completely. 

MAKING THE CHOCOLATE GANACHE:

  • Start by chopping the chocolate preferably fine chopped, this will allow the chocolate to melt faster and smooth without lumps.
  • In a sauce pan add in the cream and heat up on medium high until it comes to a boil. 
  • Remove from heat and immediately add in the chocolate over the cream. Let it stand undisturbed for about 5 minutes. 
  • Now stir the cream and chocolate together until well combined and you get a smooth and glossy mixture. Your ganache is ready.
  • Allow ganache to cool down completely in room temperature or refrigerate for setting it faster. 
  • Keep some portion of chocolate ganache in refrigerator for making whipped chocolate ganache (this is for piping rosette on the cake)
  • For whipping the ganache you'll need to refrigerate the ganache for atleast 1 hour.
  • For piping the cake, remove the ganache from refrigerator. With electric hand beater, beat the ganache for 2-3 minutes until fluffy and light in texture. Your whipped ganache is ready for piping.

ASSEMBLE THE CAKE

  • Take the cake and cut into desired layers. We have cut into three layers.
  • Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. We have added little pineapple crush in water and soak the cake with that.
  • Scoop some chocolate ganache and spread them evenly using a palette knife.
  • Now scoop in some strawberry filling (crush) over it and spread it evenly. Repeat the same with the remaining layers of cake.
  • Crumb coat the cake well with some chocolate ganache and refrigerate the cake for atleast 5-10 minutes.

FROSTING THE CAKE:

  • Take the crumb coated cake out of the refrigerator. 
  • Now frost the cake with the chocolate ganache. Cover the cake well with the ganache and smoothen the sides and top using a scraper.
  • To smooth the frosting, dip the palette knife in hot water and smooth the frosting.
  • Using comb scraper give patterns on the sides and top of the cake. Place the scraper straight gently touching the cake and rotate the cake stand. You can keep skip this or do as required.

DECORATING THE CAKE:

  • Take a piping bag and insert a nozzle. I used large size star nozzle. Scoop the whipped ganache in the piping bag. Cut the tip of the piping bag.
  • Pipe large rosette on top of the cake around the edges. .
  • Now make borders by piping small stars around the bottom of the cake.
  • Decorate the cake with fresh strawberries as per your preference.

Video

Notes

  1. Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking any cake and in baking.
  2. Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
  3. All ingredients should be at room temperature for the cake.
  4. You can use 50:50 ratio of whole wheat and all purpose flour or completely swap with whole wheat flour.
  5. You can use brown sugar instead of regular sugar.
  6. Oil can be substituted with butter.
  7. If you want to make egg version use 2 eggs and opt out the curd and baking soda Or you can check my chocolate truffle cake recipe.
  8. The cake should be cooled completely before you start the frosting.
  9. Always chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
  10. Do not over-whip the ganache or else it will turn grainy and lumpy.
  11. Baking time will differ depending upon your oven temperature settings.
Keyword chocolate cake, chocolate Ganache, chocolate strawberry cake, dark chocolate Ganache, Strawberry cake