Strawberry chocolate cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 eggs
• 100 g flour
• 50 g cornstarch
• 40 g cocoa powder
• 1 tsp, leveled baking powder
• 50 ml water
• 1 pinch of salt
• 150 g dark chocolate
• 150 g butter
• 400 g double cream cheese
• 200 g powdered sugar
• 1 tsp vanilla extract
• 500 g strawberries

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

simple cake

Preheat the oven to 180°C. Line the bottom of a 24cm springform pan with baking paper. Place the ring on top, tighten it, and grease the edges well. Trim any excess baking paper with scissors. Beat the butter and half the sugar with a hand mixer on high for 5 minutes until creamy. Add two whole eggs and two egg yolks one at a time, whisking occasionally. In a second bowl, combine the flour, cornstarch, cocoa, and baking powder and sift them into the butter mixture along with the water. Beat the egg whites with a pinch of salt until frothy. Sprinkle in the remaining sugar and beat until stiff peaks form. Carefully fold the beaten egg whites into the batter with a spoon. Pour the batter into the pan, smooth it out, and bake for about 35 minutes. Test the setting with a skewer; if the batter no longer sticks, remove the cake base from the oven. Once it comes out of the oven, let it cool briefly in the pan. Then cool completely on a wire rack. To divide the cake layer, take a bread knife and cut around the area where you want to divide the cake. Then take a piece of strong string and use it to cut the layer in half. For the filling: Melt the dark chocolate in a double boiler or in the microwave and let it cool. Beat the softened butter with a hand mixer for a few minutes until creamy. Stir in the melted chocolate. Now add the remaining ingredients and mix until smooth. The filling is very stable. If you like, you can also add a little milk to make it smoother, depending on the desired consistency. Then spread a little more than 1/3 of the filling on the bottom layer of the cake. Wash the strawberries, pat them dry, and remove the stems. Slice them and reserve a few for decoration. Spread the rest on the cake layer. Place the top layer on top and spread the remaining filling on top and along the sides. Decorate the cake with the remaining strawberries.