Enjoy this mouth watering no egg Moist chocolate cake with whipped cream Strawberry filling, Dark chocolate Cream & Dark chocolate Ganache.
Eggless Moist Chocolate Strawberry Cake
Ingredients for the cake (US cup):
- 1 cup or 140 g Cake flour
- 1 cup or 200 g granulated white Sugar
- 3 tbsps Coco powder
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup or 120 ml Fresh milk/evaporated milk
- 1/4 cup or 60 ml Vegetable oil
- 1tbsp Vinegar/lemon/lime/calamansi juice
- 1 tbsp Vanilla extract
- 1 tbsp boiling water + 1/2 to 1 tsp Coffee
Instruction for the cake:
- In a bowl, sift all the dry ingredients: all purpose flour, granulated white sugar, coco powder, baking soda, and salt.
- Mix well and set aside.
- In a small bowl, mix boiling hot water and coffee. Set aside
- In another bowl, place all the wet ingredients: fresh milk or evaporated milk, vegetable oil, hot water and coffee mixture, vinegar or lemon juice, and vanilla extract.
- Pour the liquids into the dry ingredients mixture and mix slowly with a spatula or a hand whisker.
- Pour batter into prepared pan with parchment paper. I’m using a 12 x 8 inches rectangle pan but you can use any size and shape of the pan you like.
- Bake at preheated oven 150°C (302°F) for 30 minutes or till the toothpick inserted came out clean.
- Once cooked, remove the cake out of the pan and let it cool down completely.
Ingredients and procedure for Dark Chocolate Cream:
- 100 g Dark chocolate
- 20 g Butter
- 500 ml Chilled Whipping cream
- 50 g granulated white Sugar
- Cut the Dark chocolate into small pieces.
- Place chocolate in a bowl and add the Butter.
- Microwave for 30 seconds interval till melted.
- Set aside to cool down completely.
- In another bowl, place the chilled cream and sugar.
- Whisk till soft peak.
- Add the melted chocolate and mix till well combine but don’t over mix it. Set aside.
Ingredients and procedure for Whipped cream filling:
- Some strawberries
- 200 ml chilled Whipping cream
- 30 g granulated white Sugar
- In a bowl, place the cream and sugar.
- Whisk till stiff peak but don’t over mix it.
- Slice the strawberries.
Ingredients and procedure for Dark Chocolate Ganache:
- 200 g Dark chocolate
- 200 ml Heavy/thickened/whipping cream
- 30 g Butter
- 50 g granulated white Sugar
- Cut the Dark chocolate into small pieces.
- Place chocolate in a bowl and add the Butter, cream and sugar.
- Microwave for 30 seconds interval till melted.
- Set aside to cool down completely.
To assemble the Cake:
- Cut to divide the 12 x 8 rectangular cake into two to have a two layered cake.
- Place the first layer into a plate or cake stand.
- Spread some whipped cream, then add the strawberry slices.
- Add more whipped cream to cover the fruit.
- Place the second/top layer cake.
- Spread the Dark chocolate cream on top and sides of the cake to cover the whole cake.
- Pour the Dark chocolate Ganache on top of the cake and spread it all over the cake.
- Finish the cake by decorating it with piped Dark chocolate cream and whole strawberries on top of the cake.
- You can serve it straight away or chill in the fridge for firmer cake. Cut a slice and enjoy!