Chocolate Cake with Strawberry Filling

chocolate cake strawberry fillingNow my new tradition is to try to make all the birthday cakes of my house instead of buying. So, last week I made my brother’s cake, he wanted a chocolate cake with strawberry filling and I found the recipe at Nestlé site. The cake was delicious, nobody believed that it was me that had made the cake, so I think that it was a compliment…hehe.

chocolate cake strawberry filling 2The filling was also delicious, but a tip, don’t cut the strawberries very small because they will lose water, and this cake cannot stay for a long time in the refrigerator, it must be eaten in the same day.

chocolate cake strawberry filling 3

Chocolate Cake with Strawberry Filling



5 eggs
1/2 cup of sugar
1 cup all purpose flour
3 tbsp cocoa powder
1/2 tbsp baking powder

Topping and Filling:

395g sweetened condensed milk
400ml of milk
1/2 cup corn starch
100g dark chocolate
300g whipping cream
300g strawberry


Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the flour, cocoa and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Topping and Filling:
Separate some strawberries for decoration, cut in slices the remain and reserves.In a saucepan over medium heat, heat the condensed milk, milk and corn starch. Beat with a whisk until the mixture thickens. Remove from heat and add the chocolate and stir until melted. When cold add the whipping cream.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread half of the filling evenly on top of the layer(don’t use a lot because you’ll need some to cover the cake) with the chopped strawberries. Top with a second layer of cake. Spread the rest of the filling evenly over the entire cake. Led to the refrigerator until serving time.

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