Chocolate Strawberry Cake

Impossible to resist to this combination of chocolate, strawberries and creamy coconut…


Click here to see the recipe in Portuguese


servings: 20 to 25

preparation time: 2 hours and 30 minutes




4 egg yolks

4 egg whites (whisked into snow)

½ cup butter

2 cups sugar

2 ½ cups all purpose flour

1 cup cocoa powder

2 cups warm milk

2 tbs baking powder

½ teaspoon baking soda


1 cup milk

2 tbs cocoa powder

1 tbs sugar

½ teaspoon vanilla extract


1 can sweetened condensed milk

½ cup heavy cream

1 tbs butter

4 oz. shredded coconut

strawberries, washed and chopped (about 12 to 16 oz.)


1 ½ cups heavy cream

12 oz. semisweet chocolate chips




1 – In the mixer, put butter and sugar and beat for 5 minutes.

2 – Add the egg yolks and continue mixing until creamy and light yellow.

3 – Gradually, add the flour and cocoa powder (both previously sifted), alternating with milk (a bit of flour and chocolate, a bit of milk). Blend for about 3 minutes.

4 – Turn off the mixer.

5 – Mixing gently with a spoon, add baking powder, baking soda and snow eggs.

6 – Pour in a greased and floured baking sheet and bake in preheated oven for about 40 minutes at 350-400°F.


In a bowl, stir all ingredients. Use the syrup to “wash” the cake layers and keep moist.


1 – Mix condensed milk, butter and grated coconut in a saucepan and bring it to a medium heat. Keep stirring until it thickens enough that you can see the pan bottom.

2 – Add heavy cream and cook for 2 minutes. Turn it off and set aside.


1 – Put the heavy cream in a saucepan on medium-high heat. When begins to boil, turn off the heat and add chocolate. Do not stir.

2 – After 5 minutes, stir until it is consistently, bright and creamy.


1 – After baking the cake, let it cool, remove from baking sheet and cut it in 2 layers.

2 – Spread syrup in both layers to moist.

3 – Add the filling and strawberries.

4 – Place the other cake layer on top.

5 – Add the ganache and the garnish (walnuts or pecans). 


Tips and Options:

  • To garnish, use walnuts, pecans, nuts or shredded chocolate.
  • Batter, filling and ganache must be cold for assembly.
  • Store in refrigerator in a covered container.

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