I have prepared a recipe for a delicious strawberry chocolate cake. On the bottom, you will find a fluffy cocoa sponge, well complemented by strawberry and chocolate cream. Top it with a delicious strawberry jelly.

The recipe is suitable for a baking tray with a diameter of 19cm.


  • 1 egg
  • a pinch of salt
  • 45g sugar
  • 45g flour
  • 15g cocoa
  • 40ml of milk
  • 15ml oil
  • half a teaspoon vanilla paste
  • half a teaspoon baking powder

Whisk the egg whites and add a pinch of salt. Add the egg yolks and sugar to the whisked egg whites and mix well. Add the milk and oil to the egg mixture. When the ingredients are well combined, gradually add the flour, baking powder, cocoa, and vanilla. Grease a baking tray well with butter and pour in the sponge cake mixture. Bake in a preheated oven at 180 degrees Celsius for approx. 17 minutes or until the toothpick comes out clean when you stick it in the sponge.

Strawberry cream:

– 100g frozen strawberries

– 2 tablespoons sugar

– 2,5 sheets of gelatine

– 80g mascarpone cheese

– 180ml heavy cream

– 25g powdered sugar

First, cook the strawberries in a saucepan until soft, then blend them with a blender and strain. Pour them back into the pan to heat and add 2 tablespoons of sugar. When the sugar has dissolved, add the 2,5 gelatine leaves, which have been soaked in cold water for 10 minutes to soften them, and then squeeze them. Allow the leaves to dissolve and stop cooking. Then whip the heavy cream with an electric mixer, add the mascarpone cheese and powdered sugar. With a spatula combine the strawberry puree with the cream mixture.

Chocolate cream:

  • 105g milk chocolate
  • 150ml heavy cream
  • 80g mascarpone cheese
  • 1 tbsp chocolate-hazelnut spread
  • 1 tbsp rum
  • 25g powdered sugar
  • 2,5 sheets of gelatine

First, melt the chocolate over steam, then whip the heavy cream with an electric mixer, add the mascarpone cheese, melted chocolate, chocolate-hazelnut spread, rum and powdered sugar. Then heat 2 tablespoons of heavy cream and dissolve the previously soaked gelatine leaves in it.  Add the mixture to the chocolate cream.

Strawberry jelly:

– 2,5 sheets of gelatine

–  150g frozen strawberries

– 2 tablespoons sugar

Heat the strawberries until soft and blend them in a blender. Strain them and put them back in the saucepan. Add sugar and gelatine. When the sugar and gelatine have dissolved, stop cooking, and allow the topping to cool slightly before pouring it over the cake.

Cake assembly instructions:

When the sponge has cooled, soak it with a mixture of 50 ml of milk and 1 tablespoon of sugar. Add the strawberry cream and refrigerate for approx. 1 hour for the cream to set on top. Add the chocolate cream and wait for the top layer of cream to set. Once the cream has set, slowly pour in the strawberry topping from a small height and refrigerate the cake overnight.

Enjoy! 🙂