Chocolate cake with strawberries

Prepare the dough. Mix cocoa powder with hot water and wait until cool. Fold in large container of softened and diced butter, stir in the sugar, enter eggs, flour mixed with baking powder and dissolved cocoa. Beat with a mixer blend until a thick homogeneous mass.

Put spoonful of batter into a round silicone form with a diameter of 20.5 cm and a smooth surface. Put the form with the dough on a metal baking pan and bake for 50 minutes to 1 hour in a preheated 170°C oven. Readiness check cake with a wooden skewer. Allow the product to cool completely in the form, and then flip on the grill.

Basic cake can bake in advance. It is well kept 2-3 days in an airtight container or in the freezer for months. Cut the cake into pieces and sandwiching cream and strawberries made on the date of filing is that the berries don't dry. Carefully cut the cake into three pieces horizontally.

Prick the cakes all spokes and sprinkle with Kirsch or brandy. Connect the cream with the icing sugar and vanilla extract and whisk in the persistent mass. Clean the stalks from the strawberries. For garnishing 10 small berries.

The rest of the strawberries cut into slices. Spread cream middle and bottom crusts, spread on top of the plate of strawberries. Fold two layers to each other, covering them with the third layer.

Make a glaze. Heat the cream almost until boiling and remove from heat. Finely chop or grind the grated chocolate. Add the cream and mash thoroughly until completely melted chocolate. Leave the icing to cool, it should thicken.

Spread the cooled cake with icing on top and sides with a spatula. Decorate the cake with strawberries.