Recipe: chocolate cake with strawberries (without eggs)

Photo: envato

Are you a chocolate and strawberry lover? Do you want to spoil your taste buds with a sweet sin? Then chocolate cake with strawberries is the right choice for you! What's better than a juicy chocolate sponge cake, creamy ganache topping and sweet strawberries all in one bite?

Chocolate cake with strawberries will surely delight all those with a sweet tooth. This juicy and delicious cake is the perfect combination of rich chocolate sponge cake, creamy ganache topping and sweet and juicy strawberries. The ingredients are simple and accessible, and the preparation is easy, even for those who do not bake often. It is a great choice for special occasions or just when you want to pamper your taste buds.

Chocolate cake with strawberries

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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    Ingredients for sponge cake:
  • 100 g of butter
  • 1 tablespoon of sugar
  • 200 g of condensed milk
  • 1 teaspoon of vanilla extract
  • 100 ml of milk
  • 50 g of fresh cheese
  • 1/2 tablespoon of vinegar
  • 100 g of flour
  • 30 g of cocoa
  • 1 teaspoon of baking soda
  • Ingredients for ganache:
  • 200 g of milk chocolate
  • 100 ml of sweet cream
  • Ingredients for the filling:
  • 300 g of strawberries
  • 2 tablespoons of powdered sugar
  • 1/4 cup sugar
  • 1/2 cup of water
  • Ingredients for decoration:
  • 100-150 g of Nutella
  • strawberries


  1. Beat butter with sugar until foamy. Add the condensed milk and vanilla extract and mix with a mixer to obtain a smooth mixture.
  2. In another bowl, mix fresh cheese and vinegar, then add the mixture with butter and mix well.
  3. Add the sifted flour, cocoa and baking soda and mix the ingredients well to get a uniform dough.
  4. Pour the dough into the baking mold, which we previously lined with baking paper, and level the surface.
  5. Bake in a preheated oven at 170°C for about half an hour or until the biscuit is baked. Check if the biscuit is cooked by sticking a toothpick into it, which should come out clean.
  6. While the biscuit is baking, prepare the ganache. Melt the milk chocolate with the sweet cream over a water bath or in the microwave. When the chocolate has completely melted and the mixture has thickened, pour it into a bowl and cover with transparent foil. Put the ganache in the fridge and let it rest for about half an hour.
  7. Mix the chopped strawberries with the powdered sugar in a bowl and let the flavors infuse.
  8. Mix sugar and water in a saucepan and cook until the sugar boils completely and thickens. The sugar water will later soak up the biscuit and add juiciness to it.
  9. When the sponge cake has cooled, cut it into three equal layers using a sharp knife or a cake pan.
  10. Place the first layer of sponge cake on a serving tray. Cover it with the sugar water that we have prepared to make the biscuit even juicier.
  11. Then, apply a portion of the cooled ganache topping on the soaked biscuit and spread it evenly over the surface. The ganache will add a rich chocolate flavor and creamy texture to the cake.
  12. Arrange some of the strawberries that we prepared earlier on the ganache topping. Strawberries will add freshness and sweetness to the cake. Place the second layer on top of the first layer of biscuit and repeat the process. Place the third layer on top and cover the cake with Nutella, which has been slightly melted to make it easier to spread.
  13. Decorate the top of the cake with strawberries and, if desired, add another decorative element, such as chocolate crumbs or mint leaves.
  14. Place the cake in the fridge for a few hours to allow the flavors to soak in. When it is sufficiently cooled, serve it and enjoy the divine taste of chocolate and fresh strawberries.

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