Is this not the cutest little cake?! It’s so demure and very German with its single layer and whipped cream in lieu of frosting, hence the name Chocolate Strawberry Torte.
I’m going to let you in on a little secret: my Best Ever Chocolate Cake freezes really, really well. I baked two layers and used one for my Cruella Trifle at my 101 Dalmatians party. I stuck the other layer in a freezer bag and kept it frozen for about a month. Much to my delight, it thawed in an hour and somehow tasted even more decadent and amazing than before! So I’m going to start keeping cake layers in my freezer for last minute guests. Imagine: someone wants to pop by on a Sunday afternoon or you feel like having someone over for dinner after work but you don’t have time to bake dessert. Pull a cake layer out of your freezer, whip some cream and you’ve got an elegant dessert in minutes. Now that’s easy entertaining!
You will need to store this cake in the fridge since it’s topped with whipped cream. Will the whipped cream fall, you ask? Nope! One of these days I’m going to write a whole post about my whipped cream method but just trust me: sweeten it with powdered sugar and your whipped cream will stay in tact for days. Beat it by hand with a good metal whisk in a metal bowl and it will take no time at all!
You can of course hull and slice the strawberries if you prefer. I just love the look of whole berries!
Chocolate Strawberry Torte
1 layer Best Ever Chocolate Cake
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
1 lbs strawberries, rinsed
- Bake my Best Ever Chocolate Cake and let cool. (I highly recommend freezing the second layer – it freezes beautifully and thaws in just about one hour for a cake emergency.)
- Beat cream in a metal bowl with a metal whisk until soft peaks form. Beat in powdered sugar and vanilla. You want a pillowy texture here, not a super hard peak. Spoon whipped cream on top of cake.
- Top with whole or sliced strawberries. Store in the fridge for up to four days.
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Happy baking,
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