Chocolate sponge cake with mint & strawberry

Ingredients

Chocolate Sponge Biscuit

400 grams (14.1 ounces) butter
200 grams (7.1 ounces) sugar
8 large eggs
300 grams (10.6 ounces) flour
100 grams (3.5 ounces) cocoa powder
100 grams (3.5 ounces) bitter chocolate
10 grams (0.35 ounces or 2 teaspoons) baking powder
1 pinch of salt

Filling

500 grams (17.6 ounces) strawberries
100 grams (3.5 ounces) powdered sugar

Mint Frosting

100 grams (3.5 ounces) fresh mint
400 milliliters (1.7 cups) heavy cream (33-35%)
800 grams (28.2 ounces) cream cheese
100 grams (3.5 ounces) powdered sugar

Equipment

Mixer with Spatula Attachment
A mixer is essential for achieving the smooth, fluffy texture of the butter-sugar mixture. The spatula attachment ensures even mixing, so don’t skip it!
Two 20cm Cake Pans
Using two cake pans helps your batter bake evenly and allows you to create those perfect layers.
Sifter
Sifting your dry ingredients guarantees a lump-free, airy batter.
Microwave
Warming the strawberries releases juices that act as a natural syrup, enhancing the overall flavor of your filling.
Sliding Ring
A sliding ring keeps your layers intact, making assembly a breeze.
Pastry Bag
The pastry bag will help you achieve that perfect ring-side barrier for your strawberry filling.

Instructions

Step 1

Step 1: Ensure all ingredients are at room temperature for best results. Whip the softened butter at room temperature with sugar using the 'Spatula' attachment until fluffy. Meanwhile, prepare 8 eggs at room temperature. Whip the sugar and butter until fluffy and add 4 eggs one at a time, whipping each egg and stirring with a spatula at medium speed until smooth. Important: All ingredients should be at the same temperature. Melt dark chocolate, stir well, and add to the butter-sugar-egg mixture. Whip everything well for two minutes and add the remaining 4 eggs, one at a time. Beat the mixture in a mixer at medium speed continuously.

Step 2

Step 2: Sift the flour, baking powder, and cocoa powder together. Gradually add the dry ingredients to the wet ingredients while mixing at medium speed.

Step 3

Step 3: Preheat your oven to 347°F (175°C). Pour the batter into two 20cm (8-inch) diameter molds. Bake for about 30-40 minutes, or until a dry skewer inserted comes out clean. Oven times may vary, so monitor your bake closely to avoid over-drying.

Step 4

Step 4: After baking, cool the biscuit completely. Ideally, let it sit for 4-6 hours (or overnight) at room temperature, covered with a clean towel. This will stabilize the biscuit and make it easier to cut.

Step 5

Step 5: Wash the strawberries and remove the stalks. Cut them into random cubes. Cover with powdered sugar, stir, and warm in the microwave for 1 minute to release the juices. Alternatively, let it sit for 30 minutes to naturally release the juice.

Step 6

Step 6: Wash the mint, chop, and mix with the cream. Cover and let it infuse for 8-10 hours. Then strain the cream. Mix cold cream cheese with powdered sugar and whip for 1 minute. Gradually add cold cream in two steps and whip until homogeneous. For enhanced mint flavor, add 50ml of mint syrup at the end of whipping, or substitute with vanilla if you don’t prefer mint.

Step 7

Step 7: Assemble the cake using a sliding ring. Cut the biscuit lengthwise into 2-3 layers. Spread some stabilizing cream on the base, place the first cake layer, and fix the sliding ring. Using a pastry bag, create a cream ring around the edge of the cake layer, fill the middle with strawberry filling and some juice. Cover with cream, then add the next cake layer and lightly press down. Continue to alternate layers and fillings.

Step 8

Step 8: Let the assembled cake cool for 2-4 hours. Finally, frost the exterior with the mint frosting and smooth evenly.

Servings

Want to make your **chocolate strawberry mint pastry** the star of the dessert table? 🍰✨ We have some fabulous serving suggestions just for you!

Get Creative with Toppings: Add a sprinkle of cocoa powder or a drizzle of melted chocolate on top for an extra touch of elegance. A few fresh mint leaves or a dusting of powdered sugar can add that professional finish.

Keep It Cool: Serve your pastry chilled for the ultimate refreshing dessert experience, especially perfect for summer picnics and gatherings. 🌞🥳

Pair It Perfectly: For an added flavor twist, serve slices of your pastry with a scoop of vanilla or strawberry ice cream. 🍨 It's a combo that's sure to impress your guests!

Beverage Bliss: Complement the rich flavors of the pastry with a cup of hot coffee or a glass of sparkling wine. ☕🍷 It's the perfect indulgence to end any meal.

Variations

We know that dietary preferences vary, so here’s how you can adapt this delicious recipe to be gluten-free and vegan. 💚✨

Gluten-Free Version: Replace the standard flour with a **1:1 gluten-free flour blend**. Ensure the baking powder you use is also gluten-free. Your chocolate sponge will be just as delightful without compromising on texture!

Vegan Version: Substitute butter with **vegan butter** and eggs with **flax eggs** (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use **dairy-free cream cheese and coconut cream** for the frosting. Replace heavy cream with **chilled full-fat coconut milk** for a creamy, dreamy vegan alternative. 🌱

Make sure to keep all other ingredients vegan-friendly, like using dark chocolate that's dairy-free and organic powdered sugar.

Faq

How do I avoid overmixing my batter?
Mix just until the ingredients are combined. Overmixing can result in a dense texture rather than a fluffy one.
Why is my sponge dry?
Overbaking is often the culprit. Check your cake with a skewer a few minutes before the end of the recommended baking time.
How can I make my layers even?
Use a serrated knife to level the tops of your cakes before assembling. A cake leveler tool can also help achieve uniform layers easily.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting a day ahead. Just make sure to whip it again briefly before using for smooth application.
How do I prevent the cake from sticking to the pan?
Grease your cake pans thoroughly and line the bottom with parchment paper to ensure easy removal.
Can I use frozen strawberries?
Fresh strawberries are ideal, but if you must use frozen ones, thaw and drain them well to prevent excess moisture in your filling.