Strawberry Cocoa Cheesecake Torte

Strawberries are everywhere, I collected almost two full bowls of strawberries yesterday from my garden so the part of them immediately went into a cake. And since it is scorching hot and I prefer nice cold desserts in this weather, I decided for the combination of cocoa sponge cake with cheesecake filling and chopped strawberries. I cut the cake into two halves after baking so the torte resembles to a cake. I named it Strawberry Cocoa Cheesecake Torte. The basis is like the Strawberry Loaf Cake, which I published on the blog one year ago, but I wanted to use halves of strawberries around the circumference of the torte so I made this. Filling is simple and very summer-y, made with cream cheese and whipped cream with added fresh strawberries. Chocolate can´t be left out, whether we´re talking about cocoa sponge cake up and down or about chocolate ganache. Anyway, I´m sure that this torte/cake will win you over with its design, taste and freshness.

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Strawberry Cocoa Cheesecake Torte

Prep Time

1 hrs

Cook Time

30 mins

Total Time

1 hrs 30 mins

 

Torte/cake made with cocoa sponge cake, fresh strawberries, cheesecake filling and the second layer of cocoa sponge cake

Servings: 10 pieces

Ingredients

• Sponge cake:
• 150 g butter
• 150 g crystal sugar
• 3 eggs
• 170 g all-purpose flour
• 2 1/2 tbsp cocoa
• 3/4 packet of baking powder (9 g)
• A pinch of salt
• Cheesecake filling:
• About 13 strawberries
• 300 ml heavy cream
• 500 g cream cheese
• 5 tbsp icing sugar
• 1 packet of vanilla sugar (20 g)
• 400 g fresh strawberries
• Ganache:
• 100 g dark chocolate
• 100 ml heavy cream

Instructions

1. Sponge 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. Pour batter in a baking pan covered with baking paper and bake at 180 degrees for 25 – 30 minutes or until a toothpick inserted will come out clean.
7. After taking out from the oven, let the cake cool, then take it out from the baking pan.
8. When the cake is completely cooled, cut it horizontally into two halves.
9. Put the first half back in the baking pan.
10. Cheesecake filling:
11. Cut 13 strawberries in the middle vertically to get 2 halves and place each half around the circumference of the cooled first half of the cake.
12. Whip heavy cream using a mixer. Add cream cheese, icing sugar, vanilla sugar and beat again.
13. Cut strawberries into bigger pieces and carefully fold them into filling using a spatula.
14. Spread filling over the first half of the cake.
15. Put the second half of the cake on the filling.
16. Put the torte in a refrigerator for an hour to get firm, then apply ganache over the second half of the cake.
17. Ganache:
18. Heat heavy cream and bring it to boil.
19. When it starts to boil set it aside and add chopped chocolate.
20. Stir well, until you get a consistent mass.
21. Let it cool and pour it over the cake.

Recipe Notes

• Baking pan – 23 cm
• If you think cream cheese is too runny, add gelatin

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