RECIPE
22 INGREDIENTS27 STEPS1HR 30MIN

Fresh Strawberry Chocolate Cake with Apricot Glaze

4.0
2 Ratings
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
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This lavish chocolate cake isn't just rich and delicious, it'll also impress your friends and family!

1HR 30MIN

Total Cooking Time

22

Ingredients
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Chocolate Cake
2
1 1/2 tsp
1 tsp
Baking Powder
1 tsp
Baking Soda
1/4 tsp
190 g
Unsalted Butter, softened
250 g
55 g
Unsweetened Cocoa Powder
330 mL
Buttermilk
Chocolate Frosting
5 pckg
Chocolate Pocky
150 g
Unsalted Butter, softened
150 g
Powdered Confectioners Sugar
1/2 tsp
1/8 tsp
Instant Coffee
60 g
Unsweetened Cocoa Powder
100 g
Dark Chocolate, melted
to taste
Glaze
1 Tbsp
Water
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Directions

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Step 1
Preheat oven to 350 degrees F or 320 degrees F fan-forced (180 degrees C or 160 degrees C fan-forced).
Step 2
Grease and line 2 8-inch round cake pans.
Step 3
In a measuring cup, whisk Egg (2) and Vanilla Extract (1 1/2 teaspoon). Set aside.
Step 4
In a medium bowl, whisk All-Purpose Flour (225 gram), Baking Powder (1 teaspoon), Baking Soda (1 teaspoon) and Salt (1/4 teaspoon) together. Set aside.
Step 5
In your mixing bowl, beat Unsalted Butter (190 gram) and Caster Sugar (250 gram) on high speed until light and fluffy.
Step 6
Turn down to medium speed and drizzle in beaten egg mixture.
Step 7
Throw in Unsweetened Cocoa Powder (55 gram). Mix until combined.
Step 8
Turn your mixer down to low and drizzle in Buttermilk (330 milliliter).
Step 9
Lastly, gradually add in your flour mixture.
Step 10
Transfer into your 2 baking pans evenly. Drop the pan to release the air bubbles out.
Step 11
Bake it in a preheated oven for about 30 to 35 minutes.
Step 12
Let it cool in the pan.
Step 13
Slice most of the Fresh Strawberries (500 gram). Keep some intact for the topping.
Step 14
Remove the yellow bottom of the Chocolate Pocky (5 package) biscuits.
Step 15
Make the chocolate buttercream: In your mixing bowl, add in Unsalted Butter (150 gram), Powdered Confectioners Sugar (150 gram), Salt (1/2 teaspoon), Instant Coffee (1/8 teaspoon), and Unsweetened Cocoa Powder (60 gram). Mix on low until it forms into a thick paste.
Step 16
Add in your Dark Chocolate (100 gram), beat on medium-high for 3 minutes.
Step 17
Add in Vanilla Extract (1 teaspoon), and continue beating. If it is too thick, add Milk (to taste), 1 tablespoon at a time to loosen it out. Beat for another 3 minutes on medium-high until smooth and fluffy.
Step 18
Lay the first cake layer on your platter. Spread a layer of Chocolate Buttercream.
Step 19
Place sliced strawberries on top.
Step 20
Cover it with buttercream again.
Step 21
Place the second layer on top.
Step 22
Cover the whole cake with buttercream. (You don't need to be really even as you'll be covering it with Pocky and strawberries later)
Step 23
Carefully layer chocolate Pocky biscuits on the side of the cake until the side is fully covered.
Step 24
Strain Apricot Preserves (1 tablespoon) with some Water (1 tablespoon) to make a glaze. Set aside.
Step 25
Top the cake with unsliced strawberries.
Step 26
Brush strawberries with apricot glaze, then let it cool in the fridge.
Step 27
Serve and enjoy!

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