Introduction

Gesine’s Chocolate and Strawberry Cream Puff Cake is a stunning dessert that combines rich chocolate, fresh strawberries, and delicate cream puffs. This elegant cake is perfect for special occasions or anytime you want to impress with a show-stopping treat.

The dessert is a three-layer round cake on a white cake stand, placed against a white marbled texture. The bottom layer is dark, rich chocolate cake. The middle layer is a thick, light brown mousse with fresh strawberry halves placed vertically around the edges, their red and white flesh visible. The top layer is a smooth swirl of chocolate ganache that covers the mousse, decorated with thin slices of strawberries arranged in a circle and small white and yellow edible flowers scattered 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. Prepare the cake batter as instructed and pour it into the pan.
Step 2: Bake the cake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven, cool for 10 minutes, loosen sides, and leave in the pan to cool completely.
Step 3: Once cool, remove the pan ring. Trim the top to level it to 3/4” tall. Replace the ring, cover the cake, and freeze while preparing fillings.
Step 4: Prepare ganache with 1 2/3 cups chopped chocolate. Place 1 cup warm ganache into a bowl and stir in 2 cups warm pastry cream.
Step 5: Dissolve softened gelatin by microwaving gently at 40% power in 10-second intervals until liquid. Stir gelatin into ganache and pastry cream mixture. Cover with plastic wrap touching surface and refrigerate until cool, about 1 hour.
Step 6: In another bowl, stir strawberry jam into 1 cup warm pastry cream. Cover with plastic wrap touching surface and refrigerate until cool, about 1 hour.
Step 7: Trim tops from 12 strawberries and cut them lengthwise in half. Remove cake from freezer. Line sides of pan with strawberry halves, alternating points up and down, cut side facing out.
Step 8: Make a hole in the bottom of 8 to 10 mini puffs, wide enough to fit a Bismarck piping tip.
Step 9: Transfer strawberry filling to a pastry bag fitted with a Bismarck tip. Fill each puff until heavy and full. Arrange the filled puffs in a circle inside the cake pan.
Step 10: Gently whisk cooled chocolate pastry cream to loosen it. Fold in whipped cream until combined.
Step 11: Spoon or pipe chocolate filling around and on top of cake and filled puffs, covering tops completely. Avoid filling seeping between strawberries and the pan.
Step 12: Level chocolate filling flush with top of springform pan using an offset spatula. Freeze covered until fully set, at least 2 hours or overnight.
Step 13: Gently reheat 1 cup chilled ganache over a hot water bath. Spread evenly over cake surface using an offset spatula.
Step 14: Scoop remaining 1/2 cup ganache into a pastry bag with a small open tip. Pipe decorative circles around the cake’s perimeter.
Step 15: Trim tops from remaining 2 strawberries and slice horizontally to create circle shapes. Arrange decoratively on top of the cake.
Step 16: Warm the sides of the springform pan slightly with a blow dryer or warm damp towel and carefully release the ring. Refrigerate the cake for a few hours to thaw before serving. For clean slices, dip a sharp knife in hot water between cuts.
Step 17: Store leftovers wrapped well in the refrigerator for a couple of days.

Tips & Variations

Freeze the cake before final assembly to help the fillings set firmly.
Use fresh, ripe strawberries for the best flavor and attractive presentation.
Substitute raspberry jam for a different berry flavor in the filling.
If you prefer, replace mini puffs with store-bought cream puffs or profiteroles.

Storage

Store the assembled cake well wrapped in the refrigerator for up to two days. Allow the cake to thaw and come to serving temperature in the fridge for a few hours before slicing. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

How to Serve

A round cake with three visible layers sits on a white plate on a white marbled background. The bottom layer is dark brown, dense, and looks like chocolate cake. Above it is a thick, smooth light brown mousse layer with a glossy circular cream-filled pastry embedded in the center. The mousse layer is decorated on the outside with halved strawberries placed vertically all around. The top layer is a shiny chocolate glaze decorated with thin chocolate lines and sliced strawberries arranged in a circle around the edge, with small white flowers added for detail. One slice of the cake is removed, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake ahead of time?

Yes, the cake can be assembled and frozen overnight, then decorated and thawed before serving. This makes it perfect for advance preparation.

What type of chocolate is best for the ganache?

Use a good quality bittersweet or semi-sweet chocolate for a rich and balanced ganache flavor. Avoid overly sweet chocolates to keep the dessert well balanced.