Mole mink cake

Ingredients

Chocolate Sponge (16cm)

2 eggs
90 grams (3.17 ounces) sugar
5 grams (0.18 ounces) vanilla sugar
40 grams (1.41 ounces) butter
80 milliliters (1/3 cup) milk
90 grams (3.17 ounces) flour
4 grams (0.14 ounces) baking powder
20 grams (0.71 ounces) alkalized cocoa
pinch salt

Cream

200 grams (7.05 ounces) mascarpone or cream cheese
100 grams (3.52 ounces) cream 35%
35 grams (1.23 ounces) powdered sugar
5 grams (0.18 ounces) vanilla paste
30 grams (1.06 ounces) grated bitter chocolate

Soaking

40 grams (1.41 ounces) strawberries
20 grams (0.71 ounces) sugar
5 milliliters (1 teaspoon) water

Additionally

300 grams (10.58 ounces) strawberries
mint leaves

Equipment

Mixing Bowls
Use different sizes to keep your ingredients organized, making the cake preparation smoother.
Electric Mixer
Ideal for whipping the eggs and cream to the perfect consistency. A stand mixer is preferable, but a hand mixer will do the job as well.
16cm Baking Ring
Ensure even baking and a perfect shape by using a baking ring. Don’t forget to wrap the bottom with foil to prevent leaks!
Wire Rack
Allows air to circulate around the cake, ensuring it cools evenly without becoming soggy.
Grater
For fresh, finely grated chocolate to sprinkle on top of your masterpiece.

Instructions

Step 1

1. Preheat your oven to 347°F (175°C).

Step 2

Ensure that your eggs are at room temperature for better volume when whipped.

Step 3

2. Whip the room temperature eggs with a pinch of salt, 90 grams of sugar, and 5 grams of vanilla sugar, until the mixture is white and fluffy.

Step 4

Whipping the eggs properly adds air to the batter, which helps the cake rise.

Step 5

3. In a small saucepan, heat the milk and butter together until the butter is fully melted. Set aside.

Step 6

4. Sift the 90 grams of flour, 4 grams of baking powder, and 20 grams of cocoa together.

Step 7

Sifting ensures there are no lumps and helps incorporate air into the mixture.

Step 8

5. Gently fold the sifted dry ingredients into the whipped eggs with a spatula until well combined.

Step 9

6. Stir in the hot milk and butter mixture until the batter is smooth.

Step 10

7. Prepare a 16cm round cake ring: Wrap the bottom with foil, place a circle of baking paper inside, and set it on a wire rack or flat surface.

Step 11

The baking paper will help you remove the cake easily after baking.

Step 12

8. Pour the batter into the prepared ring.

Step 13

9. Bake in the preheated oven for about 30-35 minutes. At the 30-minute mark, check for doneness with a skewer. If it comes out raw, cover the cake with foil and bake for an additional 5 minutes.

Step 14

10. Let the cake cool in the ring. Once cool, wrap it in foil and place it in the refrigerator for at least 6 hours.

Step 15

Cooling the cake thoroughly ensures easier handling when cutting.

Step 16

11. Remove the cooled biscuit from the ring. Cut out the middle to form an even layer along the bottom and sides, and crumble the removed pieces into fine crumbs.

Step 17

12. For the soaking syrup, finely chop 40 grams of strawberries and add them to a saucepan with 5 milliliters of water and 20 grams of sugar. Boil for about 5 minutes, stirring and breaking the strawberries into smaller pieces. Let it cool, then soak the chocolate biscuit base with this syrup.

Step 18

Soaking the biscuit base enhances the flavor and moisture of the cake.

Step 19

13. Place 300 grams of strawberries tightly, wide side down, inside the biscuit base. Trim the strawberries if necessary to ensure they are of the same height.

Step 20

14. Prepare the cream by combining 200 grams of mascarpone or cream cheese, 100 grams of cream, 35 grams of powdered sugar, and 5 grams of vanilla paste in a bowl. Whip until thick and well combined.

Step 21

Keep the mascarpone and cream chilled until you're ready to use them for best results.

Step 22

15. Gently fold in 30 grams of grated bitter chocolate into the prepared cream.

Step 23

16. Spread the cream over the strawberries and brush the outside of the biscuit base with the remaining cream.

Step 24

17. Sprinkle the outer sides with the reserved biscuit crumbs, pressing them lightly to adhere to the cream.

Step 25

18. Place the assembled cake in the fridge for at least an hour to stabilize.

Step 26

Chilling the cake not only stabilizes it but also melds the flavors together.

Step 27

19. Before serving, sprinkle the top with additional grated chocolate and decorate with strawberries and mint leaves.

Servings

Imagine yourself on a warm sunny afternoon, gathered with friends and family for a delightful picnic. This cake? It's the perfect centerpiece 🌞. Serve it with a chilled glass of fruity sangria or a sparkling lemonade to enhance its rich, chocolaty flavor.

Looking to impress at a dinner party? Pair each slice of your chocolate strawberry creation with a spoonful of vanilla ice cream and a drizzle of raspberry coulis 🍓🍨. The contrast of temperatures and flavors will leave your guests asking for seconds and, of course, the recipe!

Or why not plan a romantic dessert night? Dim the lights, light some candles, and serve the cake with a creamy coffee liqueur or a glass of bubbly champagne 🥂. The combination will be absolutely intoxicating and complements the cake's luxurious taste.

Don't forget to sprinkle some extra grated chocolate and garnish with fresh mint leaves 🍫🌿 for that added touch of elegance and freshness!

Variations

For our gluten-free friends, simply replace the regular flour with a gluten-free flour blend 🌾🆓. Ensure that the baking powder you use is gluten-free as well. The texture remains light and the flavors are just as delightful!

Looking for a vegan twist? Substitute the eggs with a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water for each egg) 🥄🌱. Use vegan butter, plant-based milk, and a combination of coconut cream with vegan cream cheese for the mascarpone. Trust us, the result will be equally indulgent and satisfy all those sweet cravings!

Faq

How do I know when my sponge cake is ready?
Insert a skewer into the center of the cake; if it comes out clean or with a few crumbs, your cake is done.
Can I make the cake in advance?
Yes! The sponge cake can be baked up to two days in advance. Store it, wrapped tightly in plastic wrap, in the refrigerator.
Why did my cream turn runny?
Ensure all your ingredients are cold before whipping. Overwhipping can also cause the cream to become thin.
How do I get my strawberries to stay fresh inside the cake?
Select berries that are fresh and firm. Trim them to the same size for an even appearance and ensure your cream is thick enough to hold them in place.
Can I add other fruits to this recipe?
Absolutely! Raspberries or blueberries can be a delightful addition, offering a nice tartness to balance the chocolate and cream.
What's the best way to cut the cake for a clean slice?
Use a sharp, serrated knife and wipe it clean between each cut to maintain a neat appearance.