STRAWBERRY CHOCOLATE CAKE

Originally shared by Oscar Martinez

STRAWBERRY CHOCOLATE CAKE

#RECETA EN #INGLÉS

#INGREDIENTES

Serving size: 1 units
2 Sponge Cakes
1 cup Strawberry Jam
2 cups Heavy Whipping Cream: very cold
1/3 cups Cocoa Powder
1 cup Powdered Sugar
2 cups Sliced Strawberries
8 ounces Semi-sweet Chocolate Chips
1 cup Heavy Whipping Cream
1 tablespoon Butter
14 Fresh Strawberries
1 cup Semi-sweet Chocolate Chips
1 teaspoon Shortening
Prep
45 min
Cooking
45 min
Ready in 1 hr 30 min

#INSTRUCTIONS

Bake two sponge 11 inch cakes per instructions in the link above. Slice each sponge cake into two layers.
Apply strawberry jam to the layers of the sponge cake.
Into the whipping cream, sift in powdered sugar and cocoa powder. Beat on high speed, until it doubles in volume. Make sure not to over beat, otherwise cream becomes runny.
Apply cream to the cake, lay out strawberries in between each layer. Apply remaining cream on the outside of the cake.
Bring whipping cream to a boil, pore it over chocolate chips, stir until smooth. Add butter to the mixture and stir again until smooth. Let ganache cool a little.
Place chocolate ganache in a ziplock or a piping bag. Drizzle chocolate on the edges of the cake, letting the chocolate drip off the sides.
Apply the remaining chocolate ganache to the top of the cake.
Melt chocolate chips in a microwave, stirring it every few seconds. Add shortening into the melted chocolate, to make the chocolate a bit runny. Dip strawberries into the chocolate, place them on the edge of cake.
Let the cake sit overnight in a refrigerator