Yes, it is a mess, a delicious mess.
This is such an easy dessert to put together and will be appreciated by all chocolate lovers. What I love about this cake is that is is so easy to make and pretty much fool proof for amateur bakers. Not lots of mixing or delicately folding in of ingredients, just add and mix. Easy.
A Chocolate Mess
Serves 12 / Prep time: 20 minutes / Cook time: 35 minutes
For the cake:
1 1/2 Cups/190 grams all purpose flour
3/4 Cup/150 grams white sugar
1/3 Cup/40 grams unsweetened cocoa powder
1 teaspoon baking powder
1 Cup/240 ml water
1/3 Cup/40 grams melted butter
1 teaspoon vanilla extract
1 tablespoon vinegar
For the ganache:
5 ounces semi-sweet dark chocolate, roughly chopped
2/3 Cup/180 ml heavy cream, full fat not reduced fat
For the filling:
1 Cup/240 ml heavy whipping cream
1 1/2 Cups/300 grams fresh strawberries, sliced
Preheat your oven to 350 degrees F. Grease and line a 8 inch baking with with parchment paper. Don't forget to lightly grease the parchment paper as well.
Now time to make the cake. Add the dry ingredients in a medium bowl and stir to combine them all. Make a well in the middle of the bowl and add remaining ingredients. Start folding in the dry ingredients into the middle until it is completely combined and smooth. Just about a minute and this will be done. Put in oven, and bake for 25-30 minutes or until toothpick comes out clean. When baked, remove from oven, take it out of it's baking tin, remove from parchment paper and place on a wire rack to cool.
Meanwhile, make your ganache. In a saucepan set over a pan of simmering water, add the cream and chocolate. Stir until completely smooth and remove from heat.
In a medium bowl add the whipping cream to make your filling. I ALWAYS put my bowl and beaters in the freezer for about 10 minutes before using. This is a habit I got into through the summer months, but find it isn’t a bad idea at any time of the year. Whip the cream until stiff peaks form. Careful not to over beat, or the cream will curdle and you don't want that. So, keep an eye on it as you are beating it.
Once you cake has completely cooled, prepare it for the filling. With a sharp knife you want to cut the cake through the middle to make two layers. Go slowly to make sure you don't butcher it! I usually start in a corner and gently pull the knife through until I reach the other side. Once you have two layers, it time to fill the cake..
Spread out the whipped cream over the bottle layer. Save a small amount for garnish. When you have the layer completely covered, cover it in the sliced strawberries. Now put your top layer on. Get your ganache ready to pour over. If you notice that the ganache has started to harden, put it back over a low heat for a few minutes until it has reached a pouring consistency. Pour it over the top making sure it is completely covered. Now, what I like to do it let it sit for a few hours so the gancahe can set properly. You can lay it in the fridge and keep it covered during the chilling phase. When ready to serve, cut into whatever size you like. I find, it makes 16 nice size desserts. Not too big, not too small, just right! Top each piece with a dollop of the whipped cream, a strawberry and dusting of cocoa powder.
Ready for a crowd!
* Just a note. You can refrigerate this up to several days in the fridge and cut and serve as you like.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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