So spring break is over! Kids are back to school. And this strawberry beauty here was our dessert the night before.
The only reason I’m writing this post is because of the true simplicity of making this cake. And I couldn’t wait to share this one-bowl recipe with you guys. I don’t even remember how I ran into this amazing recipe, probably when I was browsing Pinterest or daydreaming or something. But when it said you could literally mix every ingredients together in a bowl to make this beautiful cake, I knew I had to give it a try.
To be honest, I was a little sceptical about not doing the wet and dry ingredients separately, but I was being bold and fearless, and it totally worked! This cake was light, fluffy and delicious. Really easy to make, very nice results for minimum effort.
I’ve made enough sponge cakes to share one significant tip: release the cake as soon as you can after it comes out from the oven and let it cool on a wire rack, so the cake won’t sink in the middle.
Ingredients (8-inch cake):
200 grams granulated sugar
200 grams unsalted butter, softened
4 large eggs, room temperature, beaten
200 grams all-purpose flour
2 teaspoons baking powder
2 tablespoons milk
1 cup whipping cream
1 tablespoons powdered sugar
1 teaspoon vanilla extract
100 grams dark chocolate, cut into chunks
1/3 cup whipping cream
10 fresh strawberries, halved
10 fresh strawberries, quartered
Preheat oven to 375F. Grease two 8-inch cake pans and line the bottom with parchment paper.
In a large bowl, beat all the cake ingredients together until you have a smooth and soft batter.
Divide the batter into the prepared pans and smooth the top. Bake for about 20 minutes, until a toothpick inserted into the cake comes out clean and the cakes look golden.
Let cake cool in pan for 5 minutes. Run a pairing knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles. Let cool completely on a wire rack.
Beat the cream, powdered sugar and vanilla until it holds stiff peaks.
To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper, or line the sides of a cake ring with parchment paper.
Place one layer of sponge cake in the bottom of the cake ring. Arrange the cut sides of the strawberry halves against the parchment paper on the inside of the ring. Spoon the whipped cream on the cake layer. Scatter and slightly pressed the quartered strawberries in the whipped cream. Place another sponge cake layer on top. Gently press it down firmly.
Plastic wrap the cake and place it in the refrigerator to set. At least 2 hours.
To prepare ganache, place chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.
Release cake from the ring. Peel off parchment paper.
Pour the ganache over the chilled cake. Use a spatula to quickly push the ganache over the edges of the cake and let it drip down to create the drip effect.
Garnish with strawberries.
Cover and refrigerate the cake before serving.