Chocolate Whipped Cream Cake with Strawberries
1. Prepare the Chocolate Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, soured milk, coffee, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well combined.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Chocolate Whipped Cream Filling:
Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips until smooth. Allow the melted chocolate to cool slightly.
Whip the Cream: In a large mixing bowl, combine whipping cream and icing sugar. Beat on high speed until soft peaks form.
Add the Chocolate: Gently fold the melted chocolate into the whipped cream until fully incorporated. Set aside.
3. Assemble the Cake:
Layer the Cake: Place one layer of the cooled chocolate cake on a serving plate. Spread a generous amount of chocolate whipped cream filling over the cake. Arrange half of the fresh strawberries on top.
Top with Second Layer: Place the second cake layer on top and spread the remaining chocolate whipped cream over the top and sides of the cake.
4. Prepare the Chocolate Ganache Glaze:
