Strawberry & Chocolate Truffle Christmas Cake

Strawberry & Chocolate Truffle Christmas Cake

This cake features chocolate cream with subtly bitter cocoa powder and tart strawberries.

Ingredients: One 18-cm diameter cake

For the sponge cake:
Cake flour
65 g
25 g
Caster sugar
70 g
For the Christmas decorations:
Milk chocolate
4 bars (1 bar=55 g)
Heavy cream
400 ml
as needed
Cocoa powder
as needed
Powdered sugar
as needed
as desired


1. Combine the caster sugar and eggs in a bowl and whisk together in a double broiler. Remove the bowl from the double broiler and whisk with a hand mixer until fluffy for about 15 minutes.
2. Combine the cake flour and cornstarch and sift into the mixture. Fold in gently with a rubber spatula.
3. Line a cake tin with parchment paper and pour in the mixture from Step 2. Bake in an oven preheated to 170℃ for 35-40 minutes.
4. After baking, let it cool and then thinly slice off the browned, uneven top. Cut the sponge into 2 layers.
5. Break the chocolate into small pieces and melt in a double broiler.
6. Add the heavy cream to a bowl and whip with a hand mixer. Pour in the melted chocolate from Step 5.
7. Vigorously whisk the cream and chocolate from Step 6 to finish making the chocolate cream.
8. Thickly cover one of the cake layers with chocolate cream and strawberries cut into halves. Cover the strawberries with another layer of chocolate cream.
9. Place the other sponge cake layer on top. Cover the entire cake in a layer of cream, and using a tea strainer to sift on an even layer of cocoa powder.
10. Decorate with your favourite Christmas decorations to finish!

Story Behind this Recipe

I really like the combination of chocolate cream and strawberries, so I created this cake.