Chocolate Bavarian Cake Recipe
This cake consists of two layers of chocolate cake, two layers of chocolate Bavarian cream and loads of diced strawberries.
Equipment
- Hand Mixer or
- Bowls, measuring cups and spoons
- Heavy-bottomed saucepan
- Hand whisk
Ingredients
Chocolate Bavarian Cream
- 2 tablespoons Powdered Gelatin
- 5 fluid ounces Water, cold
- 6 large Egg Yolks
- ½ Cup Granulated Sugar
- 2 Cups Milk Use whole milk
- 1 Cup Dark Chocolate, finely chopped
- 2 Cups Heavy Cream
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
Nutrition
Calories: 311kcalCarbohydrates: 24gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 142mgSodium: 34mgPotassium: 212mgFiber: 1gSugar: 22gVitamin A: 776IUVitamin C: 23mgCalcium: 105mgIron: 0.5mg
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