Introduction

Gesine’s Chocolate and Strawberry Cream Puff Cake is a show-stopping dessert that combines rich chocolate, fresh strawberries, and luscious cream puffs. Perfect for special occasions, this layered cake offers a delightful balance of textures and flavors that will impress any crowd.

The image shows a three-layer cake on a white cake stand against a white marbled texture background. The bottom layer is a dark, dense chocolate base with a slightly rough texture. The middle layer is thick and creamy with a smooth light brown color, decorated on the side with evenly spaced vertical slices of bright red strawberries with white centers pressed against the frosting. The top layer is a smooth spread of dark chocolate ganache, decorated with thin red strawberry slices arranged in a circle near the edge, and small white edible flowers placed lightly on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch batter from King Arthur’s Original Cake Pan Cake
8 to 10 Easy Mini Puffs
1 cup (204g) freshly prepared Chocolate Ganache, still warm
2 cups (454g) freshly prepared Pastry Cream, still warm
1/4-ounce (7g) packet plain gelatin, softened by sprinkling over 2 tablespoons (28g) cold water
2 cups (454g) heavy cream, whipped to stiff peaks
1/4 cup (85g) strawberry jam
1 cup (227g) freshly prepared Pastry Cream, still warm
14 large fresh strawberries
1 1/2 cups (306g) Chocolate Ganache, chilled

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease an 8” round springform pan.
Step 2: Prepare the cake batter as instructed and pour it into the springform pan. Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and cool in the pan on a rack.
Step 3: After 10 minutes, loosen the pan sides. Leave cake in the pan to cool completely, then remove the ring. Trim the top to level it to 3/4” tall. Replace the ring, cover, and freeze while preparing fillings.
Step 4: To make the chocolate filling, prepare ganache using 1 2/3 cups (283g) chopped chocolate. Place 1 cup warm ganache in a bowl and stir in 2 cups warm pastry cream.
Step 5: Gently dissolve gelatin by microwaving in 10-second intervals at 40% power, swirling until liquid. Add gelatin to ganache mixture and stir well. Cover with plastic wrap directly on the surface. Refrigerate until cool, about 1 hour.
Step 6: For the strawberry filling, combine strawberry jam and 1 cup warm pastry cream in a bowl. Cover with plastic wrap on the surface and refrigerate until cool, about 1 hour.
Step 7: Trim tops off 12 strawberries and cut in half lengthwise. Remove cake from freezer. Line pan sides with strawberries, alternating points up and down, cut side facing out.
Step 8: Prepare mini puffs by making a hole in the bottom of 8 to 10 puffs large enough for a Bismarck piping tip.
Step 9: Fill a pastry bag fitted with a Bismarck tip with the strawberry filling. Fill each puff until heavy, then arrange them in a circle inside the pan on the cake.
Step 10: Whisk cooled chocolate pastry cream to loosen. Fold in whipped cream gently.
Step 11: Spoon or pipe chocolate filling around and on top of the cake and puffs, coating the tops completely. Avoid filling oozing between strawberries and pan wall.
Step 12: Level the chocolate filling with an offset spatula so it’s flush with the springform top. Cover and freeze until set, at least 2 hours or overnight.
Step 13: Gently reheat 1 cup chilled ganache over a hot water bath. Spoon over cake, spreading an even layer with an offset spatula.
Step 14: Place remaining 1/2 cup ganache into a pastry bag with a small open writing tip. Pipe circles around the cake’s perimeter.
Step 15: Trim tops from remaining 2 strawberries and cut horizontally into circles. Arrange decoratively on top of cake.
Step 16: Warm sides of springform with a blow dryer or warm damp towel and carefully remove ring. Refrigerate cake for a few hours to thaw before serving. Use a sharp knife dipped in hot water for clean slices.
Step 17: Store leftovers well wrapped in the refrigerator for 2 days.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and presentation.
Make the cake a day ahead to allow flavors to meld and ease assembly on serving day.
Substitute raspberry jam for strawberry for a different fruity twist.
If you don’t have a Bismarck tip, a small round piping tip or a tiny spoon can work to fill the puffs.

Storage

Store the cake well wrapped in the refrigerator for up to two days. Allow it to thaw for a few hours before serving to bring out the best texture and flavor. Use a hot knife dipped in warm water for clean slices when serving.

How to Serve

The image shows a round cake with three main layers, sliced to reveal the inside. The bottom layer is dark brown and looks dense and chocolatey. The middle layer is a thick, creamy beige mousse that fills most of the cake. Inside this mousse layer, there is a small round sponge cake filled with a shiny light caramel or jelly center. The top layer is a smooth chocolate ganache covering the cake, decorated with thinly sliced strawberries and small white edible flowers. On the sides of the mousse layer, sliced strawberries are placed vertically around the cake. The cake sits on a white plate, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without the mini cream puffs?

Yes, you can omit the mini cream puffs and simply use more chocolate and strawberry fillings, but the puffs add delightful texture and presentation.

How do I prepare the pastry cream and ganache?

For best results, follow trusted recipes for pastry cream and chocolate ganache, ensuring both are warm when combined. Links to reliable recipes can often be found on baking websites like King Arthur Flour.