American cuisine

Easy

Strawberry Chocolate Shortcake

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Today, I prepared strawberry chocolate whipped cream cake video. I think this cake is well-balanced and delicious enough to eat right away 🙂

Visit J’adore on Youtube for more delicious videos.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

Chocolate sponge cake (link to prepare https://youtu.be/9N7Jyl0REJg)
Fresh strawberries (slice to 8mm thickness)
1 Oz. Syrup
1.5 oz. Water
1 oz. Granulated sugar
1 tsp. Kirsch
Whipped cream
10.5 oz. Heavy whipping cream
2.1 oz. Mascarpone cheese
0.7 oz. Granulated sugar
1 tsp. Kirsch
Chocolate Ganache drip
1.2 oz. Heavy whipping cream
1.2 oz. Dark coverture chocolate

Directions:

Wash strawberries, drain the moisture, and slice them into 0.8cm thick. If the size of the strawberry is not uniform, it is better to slice it horizontally rather than vertically. Put them on a food tray for easy use.

Heat the water and sugar over a stove or microwave to completely dissolve the sugar. Even if it doesn't boil yet, turn off the heat when all the sugar is dissolved. When it completely cools, add the Kirsch(cherry liquor) and mix. Cool completely before applying it to the sponge cake.

Slice the chocolate sponge cake to make three cake sheets 1.5cm thick. Aged Genoise has less breadcrumb when applying the cream and a much more moist texture itself.

Add cold heavy whipping cream, mascarpone, sugar, and Kirsch and whip them over ice water. At first, whip at low speed until the mass of mascarpone is completely mixed in the cream. When the mascarpone loosens, speed up at high speed and whip until thick. When the cream becomes thick, lower the speed to make the bubble dense.

When whipped to a certain extent, divide the cream into two. One will be applied to the inner side and the other one will cover the surface. Take out between 190 to 200g of the cream for the dinner side, and use the rest for icing the surface. Keep the cream for the surface in the refrigerator while we assemble the cake, strawberry, and cream.

Inner cream must be whipped firmly to support the structure of the cake. If you mix the cream thoroughly and turn it over with a spatula, you will get a very stiff sharp edge. When the whisk is slowly lifted vertically, pointed and short picks are formed.

Fix the cake board on the cake decorating turntable with tape. Place the sliced cake sheet exactly in the center of the plate.

Apply enough syrup on top. Apply about 20% of the total amount of cream over the cake sheet. Spread the cream by pushing it moving the spatula back and forth. If the cream is spread out wider than the sheet diameter, arrange it flat with a spatula.

Place the sliced strawberries around the edges. If you want to cut the cake neatly, it's good to leave the middle part empty. Raise about 30% of the total amount of the cream, spread it out as if pressing the cream, and cover the strawberry.

If the strawberries are seen slightly through the cream, arrange the cream flat with a spatula. Place the spatula vertically and scrape the cream on the side.

Now take out the icing cream that was stored in the refrigerator and whisk it to adjust the consistency accurately. When whisking whipping cream, it's always better to whisk over iced water. While whipping at low speed, stop, check the consistency with a spatula, and repeat the process until it reaches the exact consistency. When I mix it thoroughly all over and turn it over with a spatula. [Perfect consistency] The cream is soft, but the edge is sharp and maintains its shape.

Put about 80% of the cream on the cake. The cream I put on top is enough to cover the top and sides of the cake. Use a spatula to push the cream outward enough. When the top is thin enough, arrange it flat with a spatula. Cover the side of the cake evenly with the cream that has been pushed out. Now let's refrigerate the cake for a while.

Put the dark coverture chocolate on the heavy whipping cream side and shake it to soak. Heat in a microwave for about 20 seconds until warm. Wait 3 minutes to melt the chocolate completely. If it completely melts, emulsify them by keeping stirring from the center to make the ganache.

The finished ganache has to be cooled to 84 °F/29 °C. Then it's going to be sprinkled on top of the cake. Cool it over ice water or put it in the refrigerator for 1 minute each to lower the temperature.

Pour it all over the top of the cake. Spread over the edge of the cake until just before the ganache flows down. Fix the spatula and rotate the turntable to push the ganache outward.

Refrigerate for a while to harden the surface so that the cream can be piped on the top. Place the remaining cream in a piping bag. Pipe the cream in the place where you want to put the strawberries. I put the halved strawberries on it.

Enjoy!