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Chocolate Strawberry Cream Bomb Cake Recipe

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★★★★★

5 from 55 reviews

Indulge in this decadent Chocolate Strawberry Cream Bomb Cake, featuring a moist chocolate cake layered with a luscious strawberry cream filling, all encased in a silky chocolate ganache. Perfect for special occasions, this delightful dessert combines rich cocoa flavors with fresh strawberries and creamy textures for a truly memorable treat.

Ingredients

Scale

Cake

  • 1 cup (125g) all-purpose flour
  • ¼ cup (30g) cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (100g) sugar
  • ½ cup (120ml) milk
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Filling

  • 1 ½ cups (360ml) milk
  • 3 tbsp cornstarch
  • ¼ cup (50g) sugar
  • 1 tsp vanilla extract
  • ¾ cup (180ml) heavy cream, whipped
  • 1 cup chopped fresh strawberries

Ganache

  • 1 cup (170g) semisweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tsp butter

Topping

  • Whole strawberries
  • Chocolate sprinkles or shavings

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, combining evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs and sugar until smooth, then add vegetable oil, milk, and vanilla extract, mixing thoroughly.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, whisking just until combined. Avoid overmixing to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Slice Cake: Remove the cake from the oven and allow it to cool completely. Once cooled, slice horizontally into two even layers carefully.
  7. Prepare Cream Filling Base: In a saucepan, whisk together 1 ½ cups milk, sugar, and cornstarch until smooth.
  8. Cook Cream Filling: Heat the mixture over medium heat, stirring constantly until it thickens to a custard consistency, about 5 minutes.
  9. Flavor and Cool Cream: Remove from heat, stir in vanilla extract, and let the custard cool completely.
  10. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cooled custard to create a light and airy cream filling.
  11. Add Strawberries: Mix chopped fresh strawberries into the cream mixture evenly.
  12. Prepare Mold: Line a round bowl (6–7 inches wide) with plastic wrap to form the bomb cake shape easily.
  13. Assemble Bottom Layer: Place one chocolate cake layer into the lined bowl, trimming edges as needed to fit snugly.
  14. Fill with Cream: Spoon the strawberry cream filling into the bowl over the cake layer, leaving some space at the top.
  15. Seal with Top Layer: Place the second cake layer on top of the cream to close the bomb shape.
  16. Chill the Cake: Cover the assembled cake and refrigerate for 4 hours, or freeze for 1 hour for a quicker setting.
  17. Make Ganache: Heat ½ cup heavy cream until just simmering and pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
  18. Add Butter to Ganache: Stir in butter to give the ganache a beautiful shine.
  19. Remove Cake from Mold: Invert the chilled cake onto a serving plate and carefully remove the bowl and plastic wrap.
  20. Pour Ganache: Pour the warm ganache over the cake, allowing it to drip down the sides enticingly.
  21. Decorate: Garnish the top with whole strawberries and sprinkle with chocolate shavings or sprinkles for an elegant finish.
  22. Serve: Slice the cake and serve chilled to enjoy the luscious, creamy, and fruity explosion of flavors.

Notes

  • If you prefer a firmer setting, freeze the assembled cake for 1 hour instead of refrigerating.
  • Use fresh, ripe strawberries for the best flavor in the cream filling and topping.
  • Allow the ganache to cool slightly before pouring to avoid melting the cake layers.
  • For a dairy-free version, substitute milk, cream, and butter with plant-based alternatives.
  • Make sure to not overmix the cake batter to keep it airy and light.
  • This cake can be prepared a day in advance and kept refrigerated for freshness.

Keywords: chocolate cake, strawberry cream cake, ganache, dessert bomb cake, layered cake, creamy cake, chocolate strawberry dessert

Find it online: https://yumwithmia.com/chocolate-strawberry-cream-bomb-cake-recipe/