2-Layer Chocolate Cake with Strawberry Filling and White Chocolate Icing

Hoje para Jantar
2-Layer Chocolate Cake with Strawberry Filling and White Chocolate Icing


  • 800 grams potatoes
  • 1 packet chicken broth
  • 275 milliliters skim milk
  • 2 teaspoons saffron
  • 50 grams butter
  • ground black pepper (to taste)
  • salt (to taste)
  • 2 teaspoons salt
  • 1 tablespoon coriander seeds
  • 2 tablespoons olive oil
  • 1 garlic cloves
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon lemon juice
  • 1 sprig fresh thyme (for garnish)
  • lemon (quarters, for garnish)


  1. 1Chocolate Cake Preparation:
  2. 2Preheat oven to 360°F.
  3. 3Whisk the eggs with the sugar to a creamy, whitish batter.
  4. 4Add the cocoa powder and oil, stirring constantly.
  5. 5Add the flour and baking powder. When the mixture is well whisked, carefully pour in 1 cup of boiling water.
  6. 6Be careful with this step because the batter is very fluid and it may spatter with the hot water.
  7. 7Pour the batter into a buttered and floured round cake pan.
  8. 8Bake for about 40 minutes.
  9. 9Let cool slightly before removing from the pan.
  10. 10Vanilla Cake Preparation:
  11. 11Whisk the eggs with sugar to a creamy, whitish batter.
  12. 12Add the oil and vanilla extract, stirring constantly.
  13. 13Add the flour and baking powder. Once smooth, pour in 1 cup of boiling water.
  14. 14Pour the batter into a buttered and floured round cake pan.
  15. 15Bake for about 40 minutes.
  16. 16Let cool slightly before removing from the pan.
  17. 17Strawberry Filling Preparation:
  18. 18Place the gelatin in a cup with cold water.
  19. 19In a saucepan, whisk the egg with the sugar and cornstarch until homogeneous.
  20. 20Add the strawberries and cream and bring this mixture to a boil, stirring constantly.
  21. 21Stir until it begins to thicken. Add the butter and stir well. Remove from heat.
  22. 22Squeeze the gelatin and stir until it dissolves.
  23. 23Put this mixture in a blender and purée. Refrigerate until ready to use.
  24. 24Chocolate Icing Preparation:
  25. 25Grind the chocolate in a food processor.
  26. 26In a saucepan, bring the cream to a boil.
  27. 27Melt the chocolate in the microwave, stirring every 30 seconds until it melts and mixes in with the hot cream. Stir until well mixed.
  28. 28Add a few drops of food coloring and stir until you get the desired color.
  29. 29Let the filling sit, covered with plastic wrap, for about 2 hours, then refrigerate for 5 minutes.
  30. 30Remove from refrigerator and stir well.
  31. 31Repeat until you get the consistency needed to work with the piping bag.
  32. 32If it hardens too much, put in the microwave for five seconds.
  33. 33Cake Assembly:
  34. 34Slice the cakes in the half horizontally.
  35. 35Syrup Preparation:
  36. 36In a saucepan, combine 1 cup of milk, 2 tablespoons of cocoa powder, and 1 tablespoon of sugar. Heat until it boils.
  37. 37Prepare another syrup with 1 cup of milk and 1 teaspoon vanilla sugar and repeat the procedure.
  38. 38Place the decorating paper on a cake platter, and place a few strips of parchment paper on top.
  39. 39Place the first layer of cake on the platter, and drizzle with chocolate syrup.
  40. 40Then, spread on a layer of strawberry filling.
  41. 41Place the second cake layer on top, and sprinkle with the other syrup.
  42. 42Repeat the procedure until finished.
  43. 43To ensure that the cake doesn't fall apart, put 3 sticks in the cakes, holding the layers together vertically.
  44. 44Cover the cake with a layer of chocolate icing.
  45. 45Complete the decoration applying the ganache with the pastry bag.
  46. 46Decorate the top with colorful confetti, as desired.
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