Chocolate Birthday Cake with Strawberry Cream

5 from 9 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 222 kcal


Dark sponge cake base

  • 100 g Flour
  • 100 g Sugar
  • 100 g Food starch
  • 3 tbsp Cocoa powder slightly de-oiled
  • 1 packet Baking powder
  • 6 Eggs
  • Chocolate chips

Strawberry cream

  • 1 packet Strawberry pudding
  • 500 ml Milk
  • 75 g Quark lean
  • 1 packet Vanilla sugar

chocolate pudding

  • 1 packet Chocolate pudding
  • 500 ml Milk

Light sponge cake base

  • 60 g Flour
  • 60 g Sugar
  • 60 g Food starch
  • 0,5 packet Baking powder
  • 1 packet Vanilla sugar
  • 2 Eggs

Chocolate icing

  • 175 g Dark chocolate chopped into small pieces
  • 150 ml Cream
  • 75 g Butter
  • 1 tbsp Sugar


Strawberry cream

  • Prepare the strawberry pudding according to the instructions on the packet and refrigerate.
  • Mix the strawberry pudding with a hand mixer until creamy, add the quark and vanilla sugar and mix. Then chill again briefly.

chocolate pudding

  • Our chocolate pudding is also prepared according to the instructions on the package and put in the cold for a short time.

Dark sponge cake base

  • First the eggs are separated and the egg whites are beaten until stiff. Carefully pour in the sugar, gradually pouring in portion by portion and then whipping the whole thing into a smooth mass. Now add the egg yolks and carefully stir in.
  • Now mix the flour with the cornstarch, cocoa powder and baking powder and sieve over the mixture and then carefully! subdivide.
  • Now place the biscuit dough in a size 26 springform pan lined with baking paper and bake in the oven preheated to 200 ° C for about half an hour. You shouldn't take your eyes off the floor and if necessary, if it gets too dark, turn the temperature down slightly. After the baking time, let it cool down and halve in the middle, a string is ideal for this.
  • The strawberry cream is now spread over the first floor. Lay the other half of the bottom on top.

Light sponge cake base

  • Prepare in the same way as the dark base. The chocolate chips are added to the batter before baking. After cooling, the floor is shaped with the help of a plate so that it is smaller than the dark floor. Spread the chocolate pudding on top and carefully place the whole thing on top of the cake.

Chocolate icing

  • Bring the cream to the boil in a saucepan and remove from the stove.
  • Add the chocolate, the butter and the sugar and stir until the chocolate and butter have melted,
  • The chocolate icing is now spread over the cake. Now the cake can be decorated as you like and how you like it. Superkochhasi wishes you a good appetite 🙂


Serving: 100gCalories: 222kcalCarbohydrates: 29.4gProtein: 4.6gFat: 9.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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