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strawberry earthquake cake recipe

A beautifully presented strawberry earthquake cake with vibrant layers of sponge, creamy strawberry filling, and glossy chocolate ganache, served on a white platter with fresh strawberries and chocolate shavings.
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This show-stopping strawberry earthquake cake is a masterpiece of flavors and textures. With alternating layers of light sponge cake, creamy strawberry filling, and decadent chocolate ganache, it creates a mesmerizing “quake” effect when sliced. Perfect for celebrations, this dessert combines the sweetness of fresh strawberries with rich chocolate for an unforgettable experience that will impress any audience.

Ingredients

  • For the Sponge Cake:

    • 2 cups all-purpose flour
    • 1½ cups granulated sugar
    • 4 large eggs, at room temperature
    • ¾ cup milk, at room temperature
    • ½ cup unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 2 teaspoons baking powder
    • A pinch of salt
     

  • For the Strawberry Cream Filling:

    • 2 cups heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup fresh strawberries, mashed or pureed
     

  • For the Chocolate Ganache:

    • 1 cup heavy cream
    • 8 oz high-quality dark chocolate (60-70% cocoa), chopped
    • 1 tablespoon corn syrup (optional, for added shine)
     

  • Optional Garnish:

    • Fresh strawberries, sliced
    • Chocolate shavings

Instructions

Step 1: Prepare the Sponge Cake

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add eggs, milk, melted butter, and vanilla extract. Beat on medium speed until smooth and well combined.
  4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely before assembling.
 

Step 2: Make the Strawberry Cream Filling

  1. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Gently fold in the mashed strawberries, being careful not to deflate the cream. Set aside.
 

Step 3: Create the Chocolate Ganache

  1. Heat the heavy cream in a small saucepan over low heat until just simmering. Pour it over the chopped chocolate and let sit for 2-3 minutes. Stir until smooth and glossy. Add corn syrup if desired for extra shine. Allow the ganache to cool slightly but remain pourable.
 

Step 4: Assemble the Cake

  1. Trim the tops of the sponge cakes to ensure they are level. Place one layer on a serving plate or cake stand. Spread a thick layer of strawberry cream filling evenly over the top.
  2. Repeat with the second sponge cake layer and another layer of cream. Top with the final layer of sponge cake.
  3. Pour the cooled ganache over the entire cake, ensuring it covers all sides and drips down naturally. Use an offset spatula to smooth the surface if needed.
 

Step 5: Chill and Serve

  1. Refrigerate the cake for at least 4 hours to set the ganache and stabilize the cream. Slice carefully to reveal the stunning quake effect. Garnish with fresh strawberries and chocolate shavings before serving.

Notes

  • For a dairy-free version, substitute heavy cream with coconut cream and use vegan chocolate for the ganache.
  • To enhance the flavor, add a splash of almond extract to the sponge cake batter or incorporate lime zest into the strawberry cream.
  • Store leftovers in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for optimal taste and texture.

Nutrition

Find it online: https://www.yumchefrecipes.com/strawberry-earthquake-cake-recipe/