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Makes 1 cake


2 1/2 lbs. bittersweet chocolate
2 cups sweetened condensed milk
8 oz. unsalted butter
8 eggs
1 1/2 lbs. fresh strawberries, foliage removed and sliced thickly
4 oz. white chocolate chips
1 1/2 tbsp. whipping cream
3 oz. icing sugar
2 oz. cocoa powder


Preheat oven to 325 F (160 C). Melt bittersweet chocolate in a pan with the sweetened condensed milk. Mix well and allow to cool.

Melt white chocolate with the butter. Using a food processor, add white chocolate mixture. Add eggs and white sugar, and beat well until stiff, but not dry. Put half each of mixture into two non-stick 8-inch round cake pans. Bake for 40 minutes. Cool each cake on a wire rack.

Set aside 8 strawberries for decoration. In a blender, puree one third of strawberry slices until smooth. Fold puree into condensed milk mixture until smooth.

Put first cake on a serving plate. Spread milk mixture on top. Put a single layer of strawberry slices on top. Add second cake. Whip cream, cocoa, and icing sugar. Spread across top of cake. Decorate with reserved strawberry slices. Serve with hot coffee or tea.