Strawberry Chocolate Gateaux Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; lightly flour or dust with cocoa powder.

Whisk dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.

Mix wet ingredients: In a large bowl or stand mixer bowl, whisk together the granulated sugar and eggs until combined. Add the milk, oil and vanilla; whisk until smooth.

Combine batter: Gradually add the dry ingredients to the wet mixture and fold until mostly combined. Pour the hot water into the batter and mix gently until the batter is smooth and pourable (batter will be thin).

Bake: Divide batter evenly between the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly when touched.

Cool: Let cakes cool in pans for 10 minutes, then run a knife around edges, invert onto wire racks, remove parchment, and cool completely. Once cool, if the tops are domed, level them with a serrated knife.

Heat cream: Place the chopped milk chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (small bubbles around the edge) — do not boil.

Make ganache: Pour the hot cream over the chopped milk chocolate. Let sit for 2 minutes to soften the chocolate, then gently whisk from the center outward until smooth and glossy. Add the softened butter, corn syrup (if using) and a pinch of salt; whisk until fully incorporated.

Cool and thicken: Let the ganache come to room temperature, then refrigerate the bowl, stirring every 10 minutes, until it thickens to a pipeable/spreadable consistency (about 45–60 minutes). For quicker thickening, chill in the fridge and check after 30 minutes. Whisk briefly before using.

Chill equipment: Place the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes before whipping, or ensure they are very cold.

Whip cream: Pour the very cold heavy cream into the chilled bowl. Whip on medium-high speed until soft peaks form.

Sweeten: With the mixer running on low, slowly add the sweetened condensed milk and vanilla extract. Continue whipping to medium peaks (stiff enough to hold shape but still smooth). Do not overbeat or the mixture will separate.

Prepare strawberries: Hull and slice 10 of the strawberries into thin slices for layering. Reserve 6 whole or halved strawberries for decoration.

Macerate: Toss the sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Let sit for 15–20 minutes at room temperature to release juices.

Optional glaze: Warm the strawberry jam in a small saucepan or microwave for 10–15 seconds to thin slightly; strain if desired to remove seeds.

Prepare simple syrup: If you don't have ready simple syrup, combine equal parts water and sugar (about 1/4 cup each) and warm until sugar dissolves; cool to room temperature.

Level and slice: If desired, slice each cooled cake horizontally to create four even layers (two cakes halved) for more filling layers. Place bottom layer on a cake board or serving plate.

Brush syrup: Lightly brush the cake layer with simple syrup to keep it moist.

Layer: Spread a thin layer (about 1/3 cup) of condensed milk whipped cream over the first cake layer. Arrange a portion of the macerated sliced strawberries evenly over the cream, spooning a small amount of the released strawberry juices on top (not too wet). Pipe or spread a thin ring of chilled milk chocolate ganache cream around the edge (optional) and add another thin layer of condensed cream in the center to help seal the strawberries.

Repeat: Add the next cake layer and repeat the brushing, cream, strawberries and ganache as above until all layers are stacked. Top with the final cake layer, brushed lightly with syrup.

Crumb coat: Spread a thin crumb coat using a mixture of 1 tablespoon softened butter and 1/4–1/3 cup condensed milk whipped cream (or just the whipped cream) over the entire cake to seal crumbs. Chill for 15–20 minutes to set.

Final coat and decorate: Spread the remaining condensed milk whipped cream smoothly over the cake. Pipe or spread spoonfuls of the thickened milk chocolate ganache cream on top and, using an offset spatula, create patterns or a central puddle. Arrange reserved whole or halved strawberries decoratively on top. If desired, lightly brush the strawberries with the warmed jam for shine.

Chill and serve: Refrigerate the assembled gateaux for at least 1 hour to let flavors marry and creams set. Bring to room temperature for 10–15 minutes before slicing. Serve chilled.