for the chocolate sponge cake
- 1 cup egg whites and ½ cup yolks, about 6-7 small eggs
- 1 cup golden caster sugar
- 1 cup plain flour
- pinch of salt
- ½ tbs baking powder
- 5 tbs cocoa powder
- 1 tbs unsalted butter (softened)
for the layers
- 600 g strawberries (washed, drained and hulled)
- couple of fresh mint leaves
- 300 g good quality chocolate spread (I used Nutella)
- 600 ml whipping cream
- ¾ cup fine white sugar
- 3 x 9” (22,8 cm) round non stick cake tins with removable trays (lined with baking paper)
- food processor to beat eggs and whip the cream
- cake stand or disposable cake base
- piping syringe – optional
- To prepare sponge cake beat in a food processor egg whites with salt until stiff, add sugar and beat some more.
- Stir in also yolks.
- In a small bowl combine baking powder, cocoa powder and flour and gradually add it to the egg mixture only until well mixed.
- Pour it into lined with baking paper and buttered cake tins, make sure that you put even amount of cake dough in each of them and bake in preheated oven to 180°C (356°F) for about 25-30 minutes.
- Remove from the tin and let it cool down.
- Slice strawberries and leave aside. Save one whole for decoration.
- To make whipped cream mix cream and sugar, using food processor, until thick.
- When sponge cake layers are cooled down completely start assembling the cake.
- Place first layer (top one) upside down on the cake stand or cake base. Spread half of the chocolate on it with spatula, arrange half of sliced strawberries on the top and cover with ⅓ of the whipped cream.
- Place another layer of sponge cake (middle one) on the top of it, spread the rest of the chocolate, arrange the rest of sliced strawberries and top with ⅓ of the whipped cream.
- Cover with the last layer (bottom one) of sponge cake, turn it upside down so the even part is on the top.
- Spread left whipped cream with a spatula all over the top or use piping syringe instead to make the pattern.
- Top with mint leaves and upside down strawberry or half of it.
- Place in a fridge and let it cool down for about 2 hours.
Make about 8-10 servings.
I made this cake couple of days ago for my step son’s 18th birthday!