Chocolate Strawberry Layer Cake with Coconut Cream
A luscious chocolate sponge soaked in fresh strawberry syrup, filled with a silky coconut-condensed milk cream and crowned with a glossy chocolate ganache. Whether it's a birthday or a Sunday treat, this cake never fails to impress. Make it the night before — the flavours only get better.
🛒 Ingredients
8 servings
- 6 eggs, at room temperature
- 6 tablespoons caster sugar (for the sponge)
- 3 tablespoons sugar (for the strawberries)
- 6 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 tablespoon unsalted margarine
- 2 punnets fresh strawberries
- 1 can sweetened condensed milk (395 g)
- 1 tablespoon butter
- 50 g desiccated coconut
- 200 ml heavy cream
- 100 g dark or milk chocolate
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Directions
- 1
At least 2 hours ahead (or the night before), wash and hull the strawberries, pat them dry, and cut into small pieces. Set aside a handful of whole strawberries for decoration.
- 2
Toss the chopped strawberries with 3 tablespoons of sugar in a bowl and leave to macerate until they release their juices. This syrup will be brushed over the sponge layers.
- 3
Preheat the oven to 200 °C (390 °F). Grease only the base of a 20 cm round cake tin with margarine. Leave the sides ungreased so the sponge rises straight and stays firm.
- 4
Make the sponge: beat the eggs in a stand mixer on high speed for 5 minutes.
- 5
Gradually add the 6 tablespoons of sifted sugar, then continue beating for 10 more minutes until the mixture is pale, thick, and has tripled in volume.
- 6
Sift together the flour, cocoa powder, and baking powder. Using a spatula, gently fold the dry ingredients into the egg mixture with light, sweeping movements to preserve the airiness.
- 7
Pour the batter into the prepared tin and bake for 20 to 25 minutes. Insert a toothpick in the centre — it should come out clean.
- 8
Allow the sponge to cool completely, then unmould it and slice horizontally into two even layers. Brush both layers generously with the strawberry macerating syrup.
- 9
Make the filling: combine the condensed milk, butter, and desiccated coconut in a saucepan over low heat. Stir continuously until the mixture thickens into a spreadable cream. Remove from heat and cool.
- 10
Spread the coconut filling over the bottom sponge layer, scatter the chopped strawberries on top, then place the second layer over the filling.
- 11
Make the ganache: heat the cream and pour it over the chopped chocolate. Stir until perfectly smooth and glossy.
- 12
Pour the ganache over the cake, spreading it over the top and sides. Arrange the reserved whole strawberries on top. Refrigerate for at least 1 hour before slicing.
💡 Chef's Tip
Room-temperature eggs whip up far better than cold ones — they trap more air and give you a much taller, fluffier sponge.
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