In the Netherlands, strawberries are also called ‘summer kings’, because of their deliciousness, because they grow outdoors only in the summer and because of their royal appearance (they have a green crown). The season lasts from June to the beginning of September, although you can get strawberries from greenhouses and other countries the whole year round… but that’s not the real thing.
These beauties are delicious on their own, on bread or rusks (a typical Dutch way of eating strawberries) or with slightly sweetened whipped cream. But if you want to do something different with them, this cake is a winner! The combination strawberry and chocolate is delicious, it’s a crowdpleaser and it is one of those cakes that seem quite difficult to make but isn’t at all (the separate processes are all very easy and can be spread out over the day).
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Strawberry Chocolate Cake
- Total Time: 4 hours
- Yield: 10-12 1x
Description
A delicious chocolate cake, filled with strawberry jam, and garnished with chocolate chantilly cream and halved fresh strawberries.
Ingredients
Chocolate cake
- 1 3/4 cup (420 ml) flour
- 1 1/2 cup (300 g) sugar
- 3/4 cup (90 g) cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup (240 ml) strong black coffee
- 1 cup (240 ml) buttermilk (or 1 tbsp lemon juice/vinegar and 1 cup milk)
- 1/2 neutral tasting oil
- 1 tsp vanilla extract
Chocolate chantilly cream
- 1 cup (240 ml) heavy cream
- 60 gram dark chocolate
- 1 packet of klopfix (whipped cream stabilizer)
- 1 tbsp (15 g) sugar
Garnishes
- 1 jar of strawberry jam (or make your own)
- 500 gram fresh, ripe strawberries
Instructions
Chocolate cake
- Start by making your 24 cm springform leak-proof: place the bottom on your counter, place a square of baking paper on top, then set the springform sides on top and close it.
- Preheat the oven to 180C.
- Mix all the dry ingredients in one bowl, and the wet ingredients in a separate bowl (or jug).
- Combine the both and whisk.
- Pour the batter in the tin and bake 40-50 min in the preheated oven.
- Leave to cool a bit, take out of the tin and then let cool completely on a wire rack.
Chocolate chantilly cream
- Mix the cream and chocolate.
- Microwave the mixture for about 30 seconds on high and stir, then use as many intervals of 15 seconds in the microwave as you need to melt the chocolate completely (stir between each).
- If the mixture is not completely smooth you can use a stick blender to re-establish the emulsion.
- Refrigerate the mixture for at least 4 hours.
- When ready to garnish the cake, pour in a large, cold bowl, add the sugar and start whipping with a hand mixer. Gradually add in the klopfix.
- Whip to soft or stiff peaks, as you prefer, but take care not to overwhip (this is easier with chocolate chantilly than with the ‘normal’ chantilly).
Assembling the cake
- Slice the chocolate cake in half, spread the bottom half with the jam, then place the upper half on top. When your cake is slightly domed you can fix it by turning the upper half upside down, if it is very domed you need to take a bit off the top to flatten it.
- Spread the chantilly cream on top of the cake and garnish with the halved strawberries (cover the top completely.
- Refrigerate for 30 minutes (to make sure the whipped cream sets), then serve.
- Due to the fresh strawberries you cannot garnish the cake more than 2 hours in advance (they will weep and the whole thing will collapse).
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 450
If You Liked This Recipe, You’ll Love These
- Spring Strawberry Cake Roll
- Flourless Frozen Chocolate Mousse Cake
- Porter, Coffee and Chocolate Bread Pudding
- Chocolate-Loaded Almond Joy Cookies
Frequently Asked Questions
Why does the chocolate cake batter include strong black coffee?
The 1 cup of strong black coffee intensifies the cocoa flavor without making the cake taste like coffee — it is a classic trick to deepen the chocolatey richness. It also adds liquid for a moist crumb alongside the 1 cup of buttermilk. 
What is klopfix, and can I leave it out?
Klopfix is a Dutch whipped cream stabilizer sold in small packets. It helps the chocolate chantilly cream hold stiff peaks longer after whipping. If unavailable, you can omit it — the instructions already warn against overwhipping, which is easier to avoid with this cream since the melted chocolate provides natural structure.
Why does the chocolate chantilly cream need to refrigerate for at least 4 hours before whipping?
The cream and melted chocolate are first combined warm and must chill completely so the chocolate re-sets and the fat crystallizes. Whipping warm ganache-style cream produces a soft, runny result instead of a stable peak.
How far in advance can I garnish the cake with fresh strawberries?
No more than 2 hours ahead. The recipe explicitly warns that fresh strawberries will weep and cause the whipped cream to collapse if left on the cake longer than that. Refrigerate for 30 minutes after garnishing so the cream sets, then serve.
