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Gesine’s Chocolate and Strawberry Cream Puff Cake Recipe

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★★★★★

4.9 from 660 reviews

Gesine’s Chocolate and Strawberry Cream Puff Cake is a stunning layered dessert combining a tender chocolate cake base, rich chocolate pastry cream, and fresh strawberry filling. Mini cream puffs filled with strawberry cream circle the cake interior, while a glossy ganache finish tops it off, creating an elegant and indulgent treat perfect for special occasions.

Ingredients

Scale

Cake Batter

  • 1 batch batter from King Arthur’s Original Cake Pan Cake mix

Fillings & Toppings

  • 8 to 10 Easy Mini Puffs
  • 1 cup (204g) freshly prepared Chocolate Ganache, warm
  • 2 cups (454g) freshly prepared Pastry Cream, warm
  • ¼-ounce (7g) packet plain gelatin, softened over 2 tablespoons (28g) cold water
  • 2 cups (454g) heavy cream, whipped to stiff peaks
  • ¼ cup (85g) strawberry jam
  • 1 cup (227g) freshly prepared Pastry Cream, warm
  • 14 large fresh strawberries
  • 1½ cups (306g) Chocolate Ganache, chilled

Instructions

  1. Preheat and Prepare Cake Pan: Preheat oven to 350°F (175°C). Lightly grease an 8-inch round springform pan to prevent sticking.
  2. Bake the Cake: Prepare the cake batter following King Arthur’s Original Cake Pan Cake instructions. Pour batter into the greased pan and bake 30-40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool on a rack; after 10 minutes, loosen sides and leave cake in pan to cool completely.
  3. Level and Freeze Cake: Remove springform ring once cake is cool. Trim the top to make a level ¾-inch tall cake layer. Replace ring around cake, cover, and freeze while preparing fillings.
  4. Make Chocolate Filling: Prepare chocolate ganache using 1 2/3 cups (283g) chopped chocolate. Place 1 cup warm ganache in a bowl, stir in 2 cups warm pastry cream until combined.
  5. Dissolve Gelatin and Combine: Gently dissolve gelatin in microwave at 40% power in 10-second bursts, stirring until liquid. Incorporate gelatin liquid into ganache and pastry cream mix. Cover with plastic wrap touching surface and refrigerate about 1 hour until cool.
  6. Make Strawberry Filling: Mix strawberry jam with 1 cup warm pastry cream until smooth. Cover with plastic wrap touching surface and refrigerate about 1 hour until cool.
  7. Prepare Strawberries for Decoration: Trim tops and leaves off 12 strawberries. Cut each lengthwise in half. Remove cake from freezer and line pan sides with strawberry halves, cut side against pan and alternating points up and down.
  8. Prepare Mini Cream Puffs: Poke a hole in the bottom of 8-10 mini puffs large enough for a Bismark piping tip to fit. These puffs will form a circle inside the cake pan.
  9. Fill Mini Puffs: Transfer strawberry filling to a pastry bag fitted with a Bismark tip. Fill each puff until heavy and fully filled. Arrange filled puffs in a circle on top of the chocolate cake inside the pan.
  10. Incorporate Whipped Cream: Gently whisk the chilled chocolate pastry cream to loosen, then fold in the stiffly whipped heavy cream until smooth.
  11. Assemble Cake Layers: Spoon or pipe the chocolate filling over the cake and the filled puffs, fully coating puff tops. Ensure filling does not seep between strawberries and pan walls.
  12. Freeze Cake to Set: Smooth the chocolate filling surface flush with the springform edges using an offset spatula. Freeze covered for at least 2 hours or overnight to set completely.
  13. Apply Ganache Topping: Warm 1 cup of chilled ganache over a hot water bath until pourable. Spread evenly over frozen cake surface with an offset spatula.
  14. Pipe Ganache Decorations: Place remaining ½ cup ganache in a pastry bag with a small round tip and pipe circles evenly spaced around the cake perimeter.
  15. Decorate with Strawberries: Trim remaining 2 strawberries’ tops, slice horizontally to make circles, and arrange decoratively on top of the cake among the ganache piping.
  16. Remove Springform: Warm springform sides gently with a blow dryer or warm damp towel to loosen and carefully remove the ring.
  17. Chill Before Serving: Refrigerate the cake for several hours to partially thaw before serving. Use a sharp knife dipped in hot water to cut clean slices.
  18. Store Leftovers: Wrap leftover cake tightly and refrigerate for up to 2 days for best freshness.

Notes

  • Use a warm offset spatula for smooth ganache application.
  • Ensure gelatin is fully dissolved but not overheated to preserve texture.
  • Freezing steps are critical to maintain cake structure during assembly and ganache topping.
  • Sharp knife warmed in hot water is essential for clean slicing due to ganache coating.
  • Fresh strawberries should be firm and ripe to ensure best presentation and flavor.

Keywords: Chocolate Cake, Cream Puff Cake, Strawberry Cake, Ganache, Pastry Cream, Elegant Dessert

Find it online: https://kitchenbyclara.com/gesines-chocolate-and-strawberry-cream-puff-cake-recipe/