Servings: 8 pieces
Calories: 300kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk
- Spatula
- Oven
- Saucepan
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 cup warm milk
- 1 cup chocolate powder
- 2 cups wheat flour
- 1 tablespoon baking powder
- 1 can condensed milk
- 1 box sour cream
- 1 tablespoon butter
- 100 g chopped white chocolate
- 1 box chopped strawberries
- 200 g chopped dark chocolate
Instructions
- In a large mixing bowl, beat eggs and sugar until light and fluffy.
- Add oil and warm milk, stirring gently.
- Sift in flour and cocoa powder, folding in slowly to avoid lumps; add baking powder and mix until combined.
- Pour batter into a greased baking pan and bake in a preheated oven at 180°C (350°F) for about 35 minutes.
- Once baked, let the cake cool completely.
- In a saucepan, combine condensed milk, sour cream, butter, and white chocolate, cooking over low heat until thickened.
- Once cooled slightly, fold in chopped strawberries.
- Melt dark chocolate in the microwave or double boiler, then stir in sour cream until smooth to make ganache.
- Cut the cooled cake horizontally into two layers, spreading strawberry filling on the bottom half before placing the top layer back on.
- Pour ganache over the cake, allowing it to spill down the sides, and top with whole strawberries.
Notes
This cake is best enjoyed fresh but can be stored in the fridge for up to three days. Wrap tightly to maintain moisture, and individual pieces can be frozen for longer storage.
To add extra flair, consider toasting slivered almonds for garnish and dusting powdered sugar on top. For a quicker option, prepare components in advance and assemble right before serving. Enjoy and happy baking!
Nutrition
Calories: 300kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 6mg
Tried this recipe?Let us know how it was!