Strawberry Sensation Cake — Intense Chocolate 1. Chocolate Cake Batter Ingredients * 10 eggs * 460 g sugar * 260 ml water * 200 ml vegetable oil * 460 g all-purpose flour * 125 g 50% cocoa powder * 40 g baking powder * 4 g baking soda Instructions 1. Beat the eggs and sugar until the mixture becomes light, fluffy, and voluminous. 2. Add the vegetable oil and water, mixing well. 3. Sift the flour and cocoa powder, then add them to the mixture. Mix until smooth and homogeneous. 4. Add the baking powder and baking soda last, gently folding them into the batter. 5. Pour the batter into a prepared cake pan. 6. Bake in a preheated oven at 170–180°C (340–355°F) until fully baked. Insert a toothpick into the center; it should come out clean. 2. Intense Chocolate Filling and Frosting Ingredients * 800 g sweetened condensed milk * 800 ml whole milk * 80 g cornstarch * 200 g 50% cocoa powder * 200 g semisweet chocolate * 200 g heavy cream Instructions 1. Set aside a small portion of the milk and dissolve the cornstarch in it, stirring until smooth. 2. In a saucepan, combine the sweetened condensed milk, the remaining milk, and the cocoa powder. 3. Add the dissolved cornstarch and mix well. 4. Cook over medium heat, stirring continuously, until the mixture thickens into a creamy consistency. 5. Turn off the heat and add the chopped semisweet chocolate. 6. Stir until the chocolate has completely melted. 7. Add the heavy cream and mix until the cream is smooth, glossy, and intensely chocolatey. 8. Allow the filling to cool completely before assembling the cake. Use this chocolate cream for both the filling and the frosting. 3. Fresh Strawberries Ingredients * 2 containers of fresh strawberries Preparation 1. Wash the strawberries thoroughly. 2. Remove the green leaves and dry them very well. 3. Cut the strawberries into small pieces or slices to use between the cake layers. Important: The strawberries must be completely dry before being added to the filling to prevent excess moisture. 4. Extra Chocolate Ganache This ganache provides an additional chocolate finish. Ingredients * 200 g semisweet chocolate * 200 g heavy cream Instructions 1. Melt the semisweet chocolate in the microwave in 30-second intervals, stirring between each interval. 2. Add the heavy cream. 3. Stir until smooth and glossy. 4. Allow the ganache to cool until it reaches a spreadable consistency. 5. Cake Assembly 1. Allow the chocolate cake to cool completely. 2. Slice the cake horizontally into layers. 3. Place the first cake layer on a cake board or serving plate. 4. Spread a generous layer of the intense chocolate cream over the cake. 5. Distribute the fresh strawberries over the filling. 6. Add the next cake layer and repeat the process, alternating the chocolate cream and strawberries. 7. Finish with the final cake layer. 8. Cover the entire cake with the intense chocolate cream. 9. If desired, spread the prepared chocolate ganache over the top for an extra-rich chocolate finish. 10. Decorate with fresh strawberries. Tip for a beautiful result: Refrigerate the assembled cake for a few hours before the final decoration and slicing. This helps the layers set and makes the cake easier to cut neatly. #foodies #food #dessert — @manurecipesのTikTok