Equipment

• 8-inch cake pan
• Parchment paper
• Hand mixer
• Whisk
• Large mixing bowl
• Digital food scale

Ingredients

FOR CHOCOLATE CHIFFON CAKE:

• 63 g 60% drak chocolate 
• 100g salted butter 
• 274 g egg white 
• 119 g egg yolk 
• 112 g granulated sugar 
• 1/8 teaspoon salt 
• 80 g cake flour 
• 18 g cocoa powder
• 1/2 teaspoon baking powder
•  1 1/2 teaspoon vanilla extract 
• 96 g  whole milk 

FOR CHOCOLATE CREAM FROSTING:

• 133 g 60% dark chocolate 
• 132 g heavy whipping cream (for melting chocolate)
• 110 g granulated sugar
• 340 g heavy whipping cream

FOR CHOCOLATE GANACHE:

• 129 g 60% dark chocolate (chopped)
• 15 g honey
• 129 g heavy whipping cream

FOR ASSEMBLY:

• 150g fresh strawberries (sliced) 
• 10 whole fresh strawberries

Preparation

FOR CHOCOLATE CHIFFON CAKE:

1. Pre-heat the oven to 320°F (160°C) Grease and lined 8-inch round cake pans.
2. Using a double boiler method, melt together salted butter and dark chocolate until smooth. Remove from heat and let it cool for a few minutes.
3. In a large mixing bowl, pour in the melted chocolate mixture, add milk, egg yolk and vanilla extract, whisk until well-combine.
4. Sift in cake flour, cocoa powder, baking powder and salt. Whisk until well combined.
5. In a separate large mixing bowl, add egg whites. Using a hand mixer on high speed, beat for 2 minutes. Add half of the granulated sugar and continue to beat for 30 seconds. Add the remaining granulated sugar and beat until stiff peaks form, which should take around 4-5 minutes.
6. Gently fold the egg whites into the chocolate batter until well combined.
7. Pour the batter into the grease and lined cake pans and bake at 320°F (160°C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.

FOR CHOCOLATE CREAM FROSTING:

1. In a medium saucepan, heat heavy whipping cream over medium heat until it just begins to simmer.
2. Remove the pan from the heat and add chopped dark chocolate. Let the mixture sit for 1-2 minutes to allow the chocolate to melt.
3. Whisk the chocolate and cream together until the mixture is smooth and well combined.
4. Transfer the mixture to a mixing bowl and let it cool to room temperature.
5. In a large mixing bowl, add the heavy whipping cream and granulated sugar. Beat it with a hand mixer on medium-high speed for 1-2 minutes, or until the mixture forms soft peaks.
6. Pour in the cooled chocolate mixture into the whipped cream and continue to beat until well combined and the frosting reaches a medium peak.
7. Store the chocolate cream frosting in the fridge until use. You can also re-whip the frosting with a hand mixer for a few seconds before using to achieve the desired consistency.

FOR CHOCOLATE GANACHE:

1. Using a double boiler method, melt the dark chocolate in a bowl placed over simmering water. Once the chocolate has melted, add in the heavy whipping cream and honey, stir with a spatula until well-combined.
2. Allow the ganache to cool to room temperature, stirring occasionally, until it reaches a pourable consistency.

FOR ASSEMBLY:

1. To assemble the cake, start by placing one cake layer on a cake stand or serving plate. Spread a layer of the chocolate cream frosting evenly over the cake layer, and then add a layer of sliced strawberries.
2. Place the second cake layer on top of the filling. Spread the chocolate cream frosting over the top and sides of the cake, using a spatula to create a smooth finish.
3. Pour the ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to smooth out any lumps or bumps in the ganache and to create a clean edge around the bottom of the cake.
4. Decorate the top of the cake with fresh strawberries, and then refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together. Once the ganache has set, the cake is ready to be served and enjoyed!