Strawberry Chocolate Gateaux Recipe
Gateau cake with milk ganache cream and condensed milk cream.
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Ingredients
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Sponge Cake (Three 8-inch layers)
Milk Chocolate Ganache Cream
Condensed Milk Whipped Cream
Strawberry Filling and Decoration
Assembly/Finishing
Method
Sponge Cake (Three 8-inch layers)
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans, line bottoms with parchment paper and lightly flour the sides.
- 2
Mix dry ingredients
In a large bowl whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- 3
Combine wet ingredients
In a separate bowl whisk together buttermilk, hot water, vegetable oil, eggs and vanilla until smooth. The hot water will bloom the cocoa and produce a thin batter — this is normal.
- 4
Make batter and bake
Pour wet mixture into dry ingredients and stir until just combined, scraping the bowl. Divide batter evenly between the three prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the centers comes out with a few moist crumbs. Rotate pans once halfway through baking if your oven is uneven.
- 5
Cool
Allow cakes to cool in pans for 10 minutes, then run a knife around the edges, invert onto cooling racks, remove parchment, and cool completely (at least 1 hour) before assembling.
Milk Chocolate Ganache Cream
- 6
Heat cream
Place chopped milk chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- 7
Make ganache
Pour hot cream over chopped chocolate and let sit 2 minutes to melt. Whisk gently from center outward until smooth and glossy. Add softened butter and salt and whisk until incorporated. Let ganache cool at room temperature until thickened to a spreadable consistency (about 30–45 minutes). If it cools too much, warm briefly in 10–15 second intervals.
- 8
Optional whipping
If you prefer the ganache lighter and whipped, once cooled to warm room temperature, whip with a hand mixer for 1–2 minutes until slightly airy — it should still be pipeable/spreadable for layer filling.
Condensed Milk Whipped Cream
- 9
Chill equipment
Place mixing bowl and whisk/beaters in the freezer for 10 minutes before starting to keep the cream cold — this helps it whip better.
- 10
Whip cream with condensed milk
Pour very cold heavy whipping cream into the chilled bowl. Begin whipping on medium speed until soft peaks form (about 2–3 minutes). With mixer running, slowly add the sweetened condensed milk and vanilla extract. Continue whipping to medium-stiff peaks (do not overwhip or it will become grainy). The condensed milk sweetens and stabilizes the whipped cream.
- 11
Chill
Cover the bowl and refrigerate until assembly if not using immediately (up to 4 hours).
Strawberry Filling and Decoration
- 12
Prepare strawberries
Hull and thinly slice about two-thirds of the strawberries for layers. Reserve the largest 6–8 whole or halved berries for top decoration.
- 13
Macerate berries
Toss the sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Let sit 15–20 minutes until they release some juices. If desired, warm the thin strawberry jam and brush lightly on the cake layers to boost flavor and help seal in moisture.
Assembly/Finishing
- 14
Level and optionally syrup
If cake domes have formed, level each layer with a serrated knife or cake leveler. If using, lightly brush each layer with simple syrup to keep cake moist (about 1–2 tbsp per layer).
- 15
Layer 1 — ganache and berries
Place first cake layer on a cake board or serving plate. Spread about 1/3 of the milk chocolate ganache evenly over the layer (about 1/2 cup). Arrange a single layer of macerated strawberry slices over the ganache, leaving a small border.
- 16
Layer 2 — condensed cream and berries
Top with the second cake layer. Spread about 1/3 of the condensed milk whipped cream (about 3/4 cup) evenly. Add another layer of sliced macerated strawberries.
- 17
Layer 3 — finish interior
Place the final cake layer on top. Use the remaining ganache to fill any gap between top and sides (about 1/4 cup) and press gently so the cake is stable.
- 18
Crumb coat
Apply a thin crumb coat using a mixture of remaining condensed milk whipped cream and a little ganache (use about half the remaining whipped cream with 2–3 tbsp ganache) to the sides and top to lock in crumbs. Chill the cake in refrigerator 20 minutes to set the crumb coat.
- 19
Final coat and decoration
Finish with a smooth outer layer of the remaining condensed milk whipped cream. Use a small offset spatula to create a clean finish. Pipe or spoon small dollops of the milk chocolate ganache on top or around the edge (use remaining ganache) and place the reserved whole or halved strawberries on top. If desired, dust with a tablespoon of powdered sugar right before serving.
- 20
Chill and serve
Chill the assembled cake at least 1 hour to allow flavors to meld and creams to firm. Slice with a hot clean knife (dip in hot water and dry between cuts) for clean slices. Serve chilled or at cool room temperature.