Chocolate cake premix 120g
Strawberries approx. 20
1. Wash the strawberries and set aside for later use.
2. Prepare the other ingredients and set aside. 3. Place the eggs and 70g of powdered sugar into a mixing bowl. 4. Use an electric mixer to beat the eggs and powdered sugar until they are fully combined. 5. Sift the chocolate cake premix into the egg mixture from step 4 in four or five batches. After each addition, use the electric mixer to thoroughly blend it with the egg mixture until fully incorporated. 6. Pour the corn oil into the cake batter from step 5 and stir until evenly mixed. 7. Add the milk to the cake batter from step 6 and stir until evenly combined. 8. Add the softened butter to the cake batter from step 7 in three batches. After each addition, use the electric mixer to thoroughly blend it with the batter until fully incorporated. 9. The cake batter is now fully mixed and ready.10. Use a brush to evenly spread the remaining butter on the inner walls of the mold.
11. Use a scraper to pour the cake batter into the mold. 12. Gently shake the mold by hand to release large air bubbles. 13. Preheat the oven to 160°C and bake for approximately 40 to 50 minutes. 14. Add 15 grams of powdered sugar to the cream and use an electric mixer to whip the cream to 70% stiffness. 15. Slice the strawberries into 0.5 cm thin slices. 16. Use a frosting spatula to evenly spread the whipped cream on the first cake layer, then arrange a layer of strawberry slices on the cream. 17. Spread another layer of cream over the strawberry slices, place the second cake layer on top, and then repeat step 16 to add another layer of cream and decorative strawberries to complete the cake.
