A delightful dream of a cake, four layers of tender chocolate cake filled with a luscious strawberry cream and topped with a decadently smooth and creamy chocolate ganache.

Chocolate Strawberry Cream-Filled Cake

Cake:

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla extract

Powdered sugar for sprinkling

Strawberry Cream Filling:

1 cup sliced strawberries

1/4 cup granulated sugar

1 (1/4-ounce) envelope unflavored gelatin

1 cup cold heavy or whipping cream

 

Chocolate Ganache Topping:

2/3 cup semisweet chocolate chips

1/4 cup heavy or whipping cream

1. Heat oven to 375°F (190°C). Line with parchment or wax paper and grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
2. For Cake: In a medium bowl mix together flour, cocoa, baking powder and salt; set aside.
3. In a medium bowl, beat eggs on high speed until very thick and cream colored, about 5 minutes; gradually beat in sugar. Stir in water and vanilla.
4. Gradually add flour mixture to egg mixture, beating just until blended. Pour into prepared pan.
5. Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off paper, and then invert onto a wire rack covered with wax paper. Allow to cool completely.
6. For Strawberry Cream Filling: Puree strawberries with sugar until liquid in food processor or blender. Sprinkle gelatin over mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds. Pour into medium microwave-safe bowl and microwave at HIGH (100%) 30 seconds to 1 minute, until mixture is hot, but not boiling, and gelatin is dissolved. Cool to room temperature.
7. Meanwhile, beat cold heavy cream until stiff; fold in strawberry mixture.
8. Cut cake into 4 equal rectangles, 10 x 3 1/2-inches.
9. Divide the filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm.
10. For Chocolate Ganache Topping: Place chocolate chips and heavy cream in small microwave-safe bowl. Microwave at HIGH 30 seconds to 1 minute until chips are melted and mixture is smooth when stirred. Cool slightly until thickened, 5 to 10 minutes.
11. To Assemble: Stack layers on top of each other with plain cake layer on top. Spread topping on top and refrigerate until ready to serve. Refrigerate leftover cake.

Makes 8 servings.