Ingredients for the dough:
- 230 milliliters of milk
- 200 grams of flour
- 150 grams of sugar
- 50 grams of cocoa powder
- 40 milliliters of sunflower oil
- 1 packet of backing powder
Ingredients for the filling:
- 400 grams of mascarpone cheese
- 250 grams of strawberries
- 100 grams of fresh cream
- 50 grams of regular sugar
- 4 grams of gelatin foil
- 2 spoons of powder sugar
Ingredients for the cover:
- 100 grams of mascarpone cheese
- 100 grams of fresh cream
- 5 teaspoons with strawberry syrup
- 1 spoon with powder sugar
- wild strawberries for decoration
Prepare the dough:
Mix the flour with the sugar, the cocoa powder and the backing powder.
Add the milk and the sunflower oil over the dry mixed ingredients. Mix until incorporated.
Put the dough in a round oven form and let it bake at 160 Celsius degrees for 30 minutes. Let it cool!
For the filling:
Mix the strawberries with the regular sugar and let them boil for 10 minutes.
Remove from the fire and let it cool a bit. Put aside 5 spoons of strawberry syrup that you will need for the cover/decoration.
Smash the strawberries and add the hydrated gelatin foil.
Mix until dissolved.
In a separate bowl beat the fresh cream with the powder sugar until fluffy. Add the mascarpone cheese and mix until well incorporated.
When the strawberries are cooled add the cheese mixture and mix until well incorporated.
Divide the cocoa cake in two layers.
On a plate, add one layer then the filling and put it in the fridge for 1 hour. Add the second layer and put it again in the fridge for another hour.
Meanwhile prepare the cover:
Beat the fresh cream with 1 spoon of powder sugar until fluffy. Add the mascarpone cheese and the syrup and mix until well incorporated. Let it rest in the fridge for 1 hour.
Take out the cake from the fridge and cover it with the mascarpone/fresh cream/syrup mixture.
Above add some wild strawberries and strawberry leaves. Keep it in the fridge!
Enjoy!
