Ingredients :
For the dough :
Butter (for the mold)
240 ml coffee
80 g chocolate
250 g flour
2 tsp baking powder
0.5 tsp baking soda
200 g sugar
100 g cocoa powder (unsweetened)
1 pinch of salt
3 pcs. eggs
150 ml oil
1 tsp. vanilla extract
250 ml buttermilk
For the strawberry cream :
250 g fresh strawberries
2 cups of whipped cream (cold)
2 tsp. vanilla extract
8 tbsp. powdered sugar
3 tsp. Kalua
4 sheets of gelatine
8 tbsp. water (for the gelatine)
For garnishing :
12 pcs. Fresh strawberries
Preparation :
1) For the chocolate cake with strawberry Kahlua cream, prepare the dough the day before. prepared the day before: Preheat the oven to 150 degrees with top/bottom heat. Two 26er springform pans, grease the sides and bottom with butter. Brew the coffee fresh and put it in a small saucepan. Roughly chop the chocolate and stir into the hot coffee.Continue stirring until the chocolate is completely melted. Set aside and
allow to cool.
2) Sift flour with baking powder, baking soda, sugar, cocoa powder and salt into a large bowl. and mix with a whisk. Beat the eggs into a second bowl and beat with a
hand mixer for about 5 minutes until foamy. Then gradually add oil,
vanilla extract, buttermilk and the melted chocolate and mix well.
mix well. Lastly, stir in the dry ingredients. Beat only until everything is
is evenly mixed.
3) Divide the finished batter evenly between the two pans and bake on the middle rack for about 65 minutes (test with a stick). Remove the finished cakes from the oven, place on place on a cooling rack and allow to cool in the pans. Then cover with aluminum foil
and leave to cool completely in the molds overnight.
4) The following day, carefully loosen the edges of the springform pans and remove them from the cakes.
Clean and wash the strawberries, set aside some whole fruit for decoration, and cut the rest into small pieces.
Cut the rest into small pieces. Now prepare the cream: Mix cold whipped cream with
vanilla extract, powdered sugar and Kahlua and place in the refrigerator until further processing. refrigerator until further processing. Put the whisks of the mixer also in the refrigerator.
5) In the meantime, place the gelatin in a (microwave-safe) bowl of cold water
and soak for 10 minutes. Then microwave for about 15 seconds at low
Melt in the microwave for about 15 seconds at low wattage, stir immediately and dissolve. Alternatively, you can put the Gelatin in a small saucepan on the stove to dissolve. Set aside and allow to cool
cool down.
6) Now take the whipped cream mixture out of the refrigerator, place the chilled whisks on the Mixer and beat the cream until almost stiff. Fold in the cooled liquid gelatine
and whip the cream until completely stiff. If the gelatine is no longer really
liquid, simply place in the microwave for 5 seconds and stir well again. For the filling, transfer about a quarter of the cream to another bowl and gently fold in the
carefully fold in the chopped strawberries.
7) finally, finish the cake: Place one of the two cakes on a plate and
place a cake ring around it. Spread the filling with the chopped strawberries on top and smooth it down.
smooth it down. Place the second cake on top, remove the cake ring and spread the cake with the cream all around. Decorate the cake with the whole strawberries and put it for several hours in the refrigerator and leave to infuse.
