300g Wheat flour
50g Cocoa powder
16g Baking powder*
½ teaspoon Salt
350g Non-dairy milk
75g Dark chocolate
45g Sunflower oil
1 teaspoon Apple vinegar
1 teaspoon Vanilla essence*
Filling (Strawberry cream)
330g Strawberry puree*
40g Corn Starch
240g Non-dairy cream
Chocolate Drip Ganache
75g Non-dairy cream
75g Dark chocolate
For the Sponge cake.
1.Pour the flour, cocoa powder, baking powder and salt into a bowl and mix well.
2.Heat the non-dairy milk with the sugar, pour over the chocolate and mix until it melts completely. Add the oil, vinegar and vanilla essence.
3.Next, mix the liquid and dry ingredients together well until a smooth texture is obtained. Pour into the greased mould and place in a pre-heated oven.
4.Bake at 180ºC for approximately 40 minutes.
5.When cooked allow it to cool down, remove from mould and set aside.
For the Filling (strawberry cream).
1.Pour half of the strawberry puree into a saucepan, add the sugar and allow to dissolve.
2.Mix the corn starch in the other half of the strawberry puree.
3.Now mix both parts of the puree together and heat until it thickens.
4.Pour immediately into a bowl and cover with plastic film (the film should touch the cream to prevent crusting).
5.After cooling, place the bowl in the fridge until completely cold.
6.Whip the cream and mix with the strawberry cream. To obtain a good result, first stir the strawberry cream energetically. Later add some whipped cream using enveloping/encircling movements.
7.Once integrated and when there are no lumps, pour in the rest of the cream and mix everything together. Clik HERE to see how it should look!
1.Cut the strawberries into pieces.
2.Cut the cake horizontally into three equal parts.
3.Cover one part of the sponge cake with a bit of the filling, spread it and distribute half of the strawberry pieces. Repeat this process twice leaving the last layer without pieces of strawberries.
4.Cover the sides of the cake with the cream and smooth with the help of a spatula. Clik HERE to see how it should look!
5.Place the cake in the fridge and allow to cool further.
For the chocolate drip ganache.
1.Boil the non-dairy cream.
2.Remove the cream from the stove, add the chocolate, wait a minute and mix until you get a homogeneous and bright ganache.
3.Allow the ganache cool down a bit, but no too much (it should not be too fluid or too dense to achieve the desired effect).
4.Pour out the ganache by the edge of the cake with the help of a jug to create the effect of drops. Cover the top with a little more ganache and spread it with the help of a spatula.
5.Cool and decorate it to your liking.
*Be careful with the baking powder, some may contain egg traces.
*Be careful with the vanilla essence, some may contain traces of milk.
**You can prepare the strawberry puree simply by blending the strawberries. For a better result, filter the puree.
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