Strawberry Chocolate Cake with Two Fillings
Ingredients
Cake batter
- 4 eggs
- 1 cup milk
- 1 cup oil
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
Chocolate filling
- 1 (14-ounce) can sweetened condensed milk
- 1 3/4 cups whole milk
- 1 tablespoon cornstarch
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon margarine
- 3/4 cup heavy cream
- 1 cup chopped strawberries
Milk filling
- 2 (14-ounce) cans sweetened condensed milk
- 1 2/3 cups heavy cream
- 1 cup milk powder
- 1 tablespoon margarine
Ganache
- 400g dark chocolate, chopped
- 3/4 cup heavy cream
Preparation
Cake
Blend eggs, milk, oil, sugar, and cocoa powder in a blender for 3 minutes
Transfer mixture to a bowl and gradually add sifted flour, stirring until smooth
Gently fold in baking powder and baking soda
Pour batter into a greased 8x4 inch loaf pan
Bake in preheated 200Β°C (400Β°F) oven for 45-50 minutes until toothpick comes out clean
Cool cake completely in pan
Fillings
For chocolate filling: combine sweetened condensed milk, whole milk, cornstarch, cocoa powder, and margarine in saucepan
Cook over low heat, stirring constantly, until thickened
Remove from heat and stir in heavy cream
Cool chocolate filling completely, then fold in chopped strawberries
For milk filling: combine sweetened condensed milk, heavy cream, milk powder, and margarine in saucepan
Cook over low heat, stirring, until thickened
Cool milk filling completely
Assembly
Carefully split cooled cake horizontally into two layers
Spread chocolate filling evenly over bottom layer
Top with milk filling
Place second cake layer on top
Ganache
Melt dark chocolate in heatproof bowl
Stir in heavy cream until smooth
Cool ganache slightly until pourable
Pour ganache over assembled cake, spreading to cover top
Tips
Use room temperature ingredients for smoother batter
Chill assembled cake for 1 hour before serving for cleaner slices
