This Chocolate Bavarian Cream cake with fresh strawberries is simply irresistible. The cake consists of two layers of chocolate cake, two layers of Bavarian cream and loads of sliced strawberries. It may look difficult to make - but is quite simple when following the guidelines listed in the recipe.
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What is Chocolate Bavarian Cream
Chocolate Bavarian cream is made up of three elements: a chocolate custard sauce, gelatin and whipped cream. The gelatin is softened in cold water and stirred into the hot chocolate custard. Whipped cream is gently folded in after the custard has cooled to room temperature. Then the cream is poured into a mold and refrigerated until set.
Bavarian cream is not limited to filling cakes. It may also be used for layered parfaits, small molded desserts and other goodies.
Ingredients:
- Fresh strawberries: use the reddest strawberries you can find so the color pops on the finished cake. Wash and dry the strawberries before cutting into slices approximately ⅛ inch thick.
- Powdered gelatin and cold water
- Egg yolks (save the egg whites for a yummy omelet or some macarons)
- Granulated sugar
- Whole milk
- Dark chocolate (65% to 72%): chop the chocolate into small pieces so it will melt easily when adding to the custard
- Heavy cream
- Chocolate cake slices (I recommend using my 'Rich Chocolate Cake' recipe)
- Optional: chocolate ganache or sweetened whipped cream for icing the top of the cake.
Custard Sauce
Preparing the Bavarian cream is a simple process if the steps in the recipe card below are followed. Making the custard portion of the recipe is often where things can go wrong (e.g. not tempering the egg yolks properly, scalding the milk, etc...). Follow the steps below for a no-fail custard sauces:
- Place an inch of water in a saucepot and bring to a simmer.
- Place the egg yolks and sugar in a heat-proof bowl. Next, whip the egg yolks and sugar until thick and light.
- Place the milk in a medium-sized saucepan and begin heating until it starts steaming.
- Whisking constantly, slowly pour the hot milk into the sugar/yolk mixture.
- Place mixture over the pot of steaming water (note: the bottom of the bowl should not touch the water). Whisk every few minutes until the mixture reaches 185° - approximately 15 minutes (the sauce will coat the back of a spoon when ready).
- Remove the bowl from heat. Strain mixture if any lumps have formed.
- Add the chocolate and gelatin to the hot custard and stir until smooth. If the chocolate does not melt completely, place the bowl in a microwave and heat at 50% power for 20 second bursts.
- Place the bowl in a larger bowl with ice. Stir occasionally until cooled (approximately 20 minutes).
FAQs
I made this cake using a 9" springform pan. You may also use a cake ring mold lined with parchment paper or a cake collar. It will be quite difficult to remove the cake using a standard cake pan.
Place the cake in an airtight container and store in your refrigerator for up to 3 days. I do not recommend freezing this cake.
📋 Recipe
Chocolate Bavarian Cake Recipe
Equipment
- Hand Mixer or
Ingredients
Chocolate Bavarian Cream
- 2 tablespoons Powdered Gelatin
- 5 fluid ounces Water, cold
- 6 large Egg Yolks
- 4 ounces Granulated Sugar ½ cup plus 2 tablespoons
- 16 fluid ounces Milk, whole 2 cups
- 6 ounces Dark Chocolate, finely chopped 1 cup
- 16 fluid ounces Heavy Cream 2 cups
Cake Layer
- 1 9" round Chocolate Cake cut into two layers Check out my rich chocolate cake recipe
Strawberries
- 1 pint Fresh Strawberries Hulled, washed and cut into ⅛" slices
Instructions
Prepare Gelatin
- Sprinkle 2 tablespoons gelatin over 5 fluid ounces of cold water. Set aside.
Make Custard Sauce (Crème Anglaise)
- Place an inch of water in a saucepot and bring to a simmer.
- Using a heat-proof bowl, whip the egg yolks and granulated sugar until thick and light.
- Heat the milk until it begins steaming. Slowly pour the hot milk into the sugar/yolk mixture, whisk constantly while adding the milk.
- Place mixture over the saucepot of steaming water (note: the bottom of the bowl should not touch the water). Whisk every few minutes until the mixture reaches 185° - approximately 15 minutes (the sauce will coat the back of a spoon when ready). Remove the bowl from heat. Strain mixture if any lumps have formed.
- Add the chocolate and gelatin to the hot custard and stir until smooth.
- Place the bowl in a larger bowl with ice. Stir occasionally until cooled (approximately 20 minutes).
Add Whipped Cream to the custard sauce
- Whip heavy cream until soft peaks form. Gently fold the whipped cream into the custard.
Assemble Cake
- Line the edges of a 9" springform pan with parchment paper or a cake collar.
- Place sliced strawberries around the outside of the cake pan. Place the first layer of chocolate cake in the pan. Place more sliced strawberries on top of the layer of chocolate cake.
- Pour half of the chocolate Bavarian cream over the first layer of cake and strawberries. Place the second layer of chocolate cake over the Bavarian cream and add more sliced strawberries.
- Pour the remaining chocolate Bavarian cream over the second layer of cake and strawberries. Gently tap the cake pan on the countertop to release any air bubbles.
Set and Unmold the Cake
- Place the cake in the refrigerator for 2 hours (or until set). Unmold the cake by releasing the spring on the pan. Place on a serving dish.
- Optional: ice the cake with sweetened whipped cream, chocolate ganache or fresh strawberries
karletta says
I've always wanted to make this cake, but found it too daunting - until your recipe. Simply instructions with photographs, clearly laid out, and your words encouraged me "but is quite simple when following the guidelines"
JC Phelps says
Thank you for this recipe; it was absolutely delicious. I also appreciated the photos in the instructions; that helped me have more confidence, as I am less comfortable making desserts.
dessertswithstephanie says
Thank you for the feedback, JC!
Yufi Mukut says
I like all your posts, very easy for beginners like me to follow. Thank you, Stephanie.
Giangi Townsend says
I was a bit nervous working with gelatin, and your instructions put me at ease.
Excellent recipe, so easy to make and super delicious to enjoy.
Making it again for the 4th party.
Thank you.
dessertswithstephanie says
Giangi, thank you for such lovely feedback. Enjoy your summer!
Roselne Beusch says
Thanks, Stephanie, im, not the best cook or best baker around but your posts are always so well written, and easy to follow with every ingredient explained that even a regular me with two left hands I have managed to produce half-decent cakes following your recipes.
dessertswithstephanie says
Aw, thank you! You made my day.
Gloria says
I love the combination of chocolate and strawberries. This is a stunning cake. Perfect for a birthday celebration.
Katie says
I didn't think I would be able to make this cake but it was quite simple! It tasted great and everyone thought I bought it from a bakery as it looked so professional.
dessertswithstephanie says
Thank you for sharing, Katie. Yes - the Bavarian Cream Cake is simpler than it looks!