Strawberry Chocolate Cake With Chocolate Glaçage, Christmas Cake
EN 100% Korea

Today’s menu is Strawberry Chocolate Cake With Chocolate Glaçage. This cake is perfect for Christmas. So festive! I decorated the cake using the glaçage I have been seeing on social media. But It wasn’t easy. Keeping the right temperature is very important. You can use ganache instead.

Ingredients for Chocolate Genoise (18cm)

3 Eggs (50g Yolk / 50g White)

120g Sugar

80g Cake Flour

20g Cocoa Powder

30g Butter

30g Milk

Vanilla Extract

Ingredients for Whipped Cream Frosting

650ml Whipping Cream

60g Sugar

50g Condensed Milk

Ingredients for Glaçage

50ml Heavy Cream or Whipping Cream

50ml Water

60g Sugar

15g Cocoa Powder

4g Gelatin

Strawberries (for decoration)

For Sugar Syrup, boil 1 part sugar in 2 parts water

Recipe for the Glaçage

1) In a pan, boil sugar, water and heavy cream until sugar is melted.

2) Turn off the heat and add cocoa powder and mix well.

3) Bring to a boil again and remove from heat.

4) Add soaked gelatin and mix well.

5) Strain and cool till lukewarm.

When the glaçage is too hot, it can be too runny or cause the cream to melt. It should be lukewarm, or just a bit cooler than body temperature (about 32~34C).

Cake Assembly

1) Cut the genoise into three layers.

2) Brush the syrup, add whipped cream and strawberries and repeat!

3) Ice the cake with whipped cream and freeze for 1 hour.

4) Pour the glaçage over the cake.

9.6 (123 ratings)

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