Chocolate and strawberry slash cake
Chocolate cake with strawberry filling under slashed white fondant.
Active time1 h
Cooking30 min
Total2 h 30 minResting : 1 h
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Ingredients
- 300 g unsalted butter for the icing
- 140 g unsalted butter for the batter
- 200 ml whole milk
- 2 eggs
- 3 tbsp plain yogurt
- 50 g unsweetened cocoa
- 255 g strawberry jam
- 1 tsp vanilla extract
- 250 g plain flour
- 100 ml grapeseed oil
- 3 tsp baking powder
- 1250 g white fondant icing
- 1 pinch of fine salt
- 600 g icing sugar
- 250 g light muscovado sugar
- ½ tsp red food colouring
Preparation
Heat the oven to 180 °C. Line two twenty-centimetre round tins with baking paper. Melt the batter butter. Beat in the oil, milk, yogurt, vanilla and eggs. Separately mix sugar, flour, baking powder, cocoa and salt. Combine both mixtures and whisk smooth.
140 g unsalted butter for the batter200 ml whole milk2 eggs3 tbsp plain yogurt50 g unsweetened cocoa1 tsp vanilla extract250 g plain flour100 ml grapeseed oil3 tsp baking powder1 pinch of fine salt250 g light muscovado sugar- oven
- round tins
- baking paper
- saucepan
- bowls
- whisk
Divide between the tins and bake for 30 minutes. A skewer inserted into the centre should come out clean. Rest in the tins for ten minutes, then turn onto a rack and cool completely.
- oven
- skewer
- rack
Let the icing butter soften. Beat the icing butter with icing sugar and colouring. Split each cake horizontally in two. Stack the layers with icing and jam between them. Keep a small spoonful of icing for decoration. Cover the top and sides with the remaining icing.
300 g unsalted butter for the icing255 g strawberry jam600 g icing sugar½ tsp red food colouring- bowl
- mixer
- bread knife
- spatula
Roll the fondant between baking paper. Cover the cake and smooth with your hands. Cut shallow slashes without removing the fondant. Spoon the saved red icing into the openings.
1250 g white fondant icing- rolling pin
- baking paper
- knife
- spoon
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration