150 grams semisweet chocolate, for baking, for the frosting
1/2 cups powdered sugar, for the frosting
1 cup strawberry
chocolate chips
Preparation
25h
0 mins
Low
Preheat the oven to 180 degrees. Grease and flour a 22 cm round cake pan.
Using a mixer, beat the butter, refined sugar, and sifted powdered sugar in a bowl until light and creamy. Add the eggs gradually, beating well after each addition. Add the vanilla and jam, and beat until combined.
Incorporate the flour, baking powder, cocoa, and baking soda (sifted) alternating with the milk. Stir until the mixture is smooth. Pour into the pan and smooth the surface. Bake for 45 minutes or until a toothpick inserted comes out clean. Let it sit in the pan for 15 minutes and then remove to a wire rack to cool.
For the chocolate frosting: Break the chocolate into small pieces. Melt it in the microwave in 10-second intervals, being careful not to overdo it to avoid burning. Let it cool to room temperature.
Whip the cream, gradually adding the powdered sugar and then the chocolate.
Cut the cake in half and spread a disk of cake with chocolate frosting, place the other half on top and cover with the remaining frosting.
Garnish with halved strawberries (keeping the stem) and chocolate chips. Refrigerate preferably before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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