Chocolate Loaf Cake with Strawberry Cream Cheese Filling

Strawberry obsession continues and although their season is almost over you still have some time to make this Chocolate Loaf Cake with Strawberry Cream Cheese Filling. Although cherries are not ripe here yet, I´m really happy for these strawberries because they are my first home grown strawberries. Until now, I always had to buy them. Although there isn´t much of them, it was enough for this cake. Creamy filling made with whipped cream and cream cheese is a perfect combination with strawberries and cake batter. This loaf cake may look difficult at first sight, but batter, as well as filling, is really easy to make. Although there is no chocolate in cake batter, only cocoa, it still tastes chocolate-y and since there are chocolate and extra strawberries on the top, you can be sure that you will taste chocolate, strawberries in every bite. This loaf cake combines three best parts – chocolate, fresh fruit and light summer filling. I guess I used a word chocolate a lot 😀

Print

Chocolate Loaf Cake with Strawberry Cream Cheese Filling

Prep Time

50 mins

Cook Time

35 mins

Total Time

1 hrs 25 mins

 

Cocoa chocolate loaf cake stuffed with whipped cream, cream cheese and fresh strawberries

Servings: 15 pieces

Ingredients

• Loaf cake:
• 200 g butter
• 200 g crystal sugar
• 4 eggs
• 225 g all purpose flour
• 3 tbsp cocoa
• 1 packet of baking powder (12 g)
• A pinch of salt
• Filling:
• 200 ml whipping cream
• 120 g cream cheese
• 5 tbsp icing sugar
• 150 g fresh strawberries
• Icing:
• 100 g dark chocolate
• 100 ml whipping cream
• Strawberries (80 – 100 g)

Instructions

1. Loaf cake:
2. Beat butter with sugar until fluffy.
3. Add eggs, beat again.
4. In the next bowl, toss together flour, cocoa, baking powder and salt.
5. Incorporate flour mixture into butter mixture and stir well.
6. Grease and flour baking pan with cocoa (or just grease it, as you like).
7. Pour batter in the baking pan and bake on 180 degrees for 30 – 35 minutes or until toothpick inserted will come out clean.
8. After taking out from the oven, let the cake cool, then take it out from the baking pan.
9. When the cake is completely cooled, cut it horizontally into two halves.
10. Filling:
11. Whip whipping cream.
12. Add cream cheese, icing sugar and beat again.
13. Wash strawberries, cut then into halves or quarters and carefully fold them into filling using a spatula.
14. Put filling on bottom part of the cake, spread it evenly and level the edges.
15. Cover it with the second half of the cake. (Second version is to put bottom part of the cake back into the baking pan, apply filling, spread it, cover it with the second half of the cake and take the cake out from the baking pan – it depends on whether you feel confident enough to get the cake out from the pan.)
16. Put the cake in a refrigerator for couple hours, preferably over night.
17. Icing:
18. Heat whipping cream until it is hot.
19. Set it aside and add chocolate.
20. Stir until chocolate melts completely.
21. Let it cool a bit in order to get desirable thickness and pour it on the cake using a tablespoon.
22. Put washed and cut strawberries on icing.
23. Put it in a refrigerator for an hour or two.

Recipe Notes

• Baking pan - 30 cm
• Recipe adapted from Gourmand no. 395

Share

Related posts:

Strawberry White Chocolate Tart Strawberry Cocoa Cheesecake Torte Cocoa and Vanilla Marble Cake with Cherries Brownie Chocolate Cake with Chocolate Mascarpone Filling and Berry Fruits