Chocolate Chip Strawberry Cake
Ingredients:
Cake:
500g Bagus Camellia chocolate chip premix
200g eggs
100g water
140g oil
Chantilly cream:
100g Ramli Whipping Cream
1/2 Tbsp sugar
1 tsp vanilla extract
Fruttosé Strawberry Pie Filling
Ganache:
200g Belcolade Dark Chocolate 71%
200g Ramli Whipping Cream
Glaze:
75g Belcolade Dark Chocolate 71% + white chocolate buttons
40g Ammerlander Unsalted Butter
Method:
1. Cake: Whisk all ingredients together till combined. Pour into a 6” cake tin. Bake in a preheated oven @ 170C for 40mins. Slice into 3 cake layers after cool
2. Chantilly cream: Whip cream, vanilla extract & sugar till soft peaks. Spread on one cake layer & add 2 Tbsp strawberry filling. Repeat with another cake layer
3. Ganache: Microwave whipping cream & pour onto chocolate. Stir till smooth. Leave in fridge for 5mins, then use a handheld mixer to whip up the ganache. Frost the whole cake
4. Glaze: Microwave chocolate & stir till smooth. Stir in soften butter & mix till combined & glossy. Put glaze into piping bag & pipe zig zag pattern onto the cake surface & drip on edges. Decorated as desired
