August is gone and I welcome September with a lot of excitement for the upcoming projects and the very big new chapter of my life. I am currently working on some new projects and some of them include fall inspired vegan recipes, so stay tuned.
But before sharing with you all the new recipes and ideas in this post you can find the recipe for the cake I made so many times this August. There were a lot of occasions, including birthdays and family events, and who can say “no” to a chocolate and strawberry cake. Even if you’re not big fan of chocolate the cake is much lighter than expected but still can give you amazing taste 😋
Sponge: I used the same ingredients as the one for the banana loaf (here), just replaced the banana with strawberries and add one tbsp of cacao. I baked the dough at two portions so like this I have two sponges; you can also bake it as one sponge and once chilled cut it through into two thinner.
Chocolate fudge icing:
- 300g Dark chocolate
- 150g unsalted butter (soften)
- 100g icing sugar
- 2tbsp cacao
- milk as needed
Melt the dark chocolate with the butter together in a bowl over a pan of simmering water. Meanwhile, sieve together the icing sugar and cocoa powder in a separate bowl. Once melted, add the icing sugar and cocoa powder gradually to the chocolate mix and beat with an electric mixer. Add a splash of milk (or as much as needed) if a thinner consistency is desired. Let it cool before using as a frosting on a cake.
Decoration and Filling :
- Strawberries – for the filling and decoration
- Flacked almonds – for decoration
- Chocolate chips – for the filling
Once the sponge is chilled cover with the chocolate icing, place strawberries and chocolate chips. If you prefer a lighter version of the filling mix half of the chocolate icing with cream cheese, you wont regret it☺️. Place the second sponge on top and again cover with the remaining part of the icing. Decorate with more strawberries, chocolate chips and almond as you like.
Stay tuned for more of my fave recipes.