Chocolate Strawberry Fraisier Cake with No-Bake Strawberry Cheesecake Filling!

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Make the chocolate cake first; it can be done a few days ahead. Preheat the oven to 350°F (175°C) and line the base of an 8-inch pan with parchment.
2. In a large bowl, cream the softened butter and sugar for a few minutes until light and fluffy. Beat in the eggs and vanilla until creamy.
3. Heat the milk with the instant coffee until the coffee dissolves and the milk is warm, then pour it into the batter.
4. Combine the flour, cocoa powder, salt and baking powder, sift into the batter, and mix with a whisk just until combined. Fold in the melted chocolate at the end.
5. Bake for 40 to 45 minutes, until a toothpick inserted in the centre comes out clean. Cool completely, level the top and split the layer in half.
6. Spread 1/4 cup strawberry preserves on each layer. Line a springform pan's sides with acetate and put one layer in the base.
7. Arrange the large halved strawberries around the edge of the pan, cut side facing out.
8. Beat the cream cheese, ricotta, condensed milk and vanilla on high for 3 to 4 minutes, scraping the bowl often, until creamy and smooth. Add the icing sugar and heavy cream, mix on low for a minute, then whisk on high for about 2 minutes until fluffy.
9. Combine the gelatin with 1/4 cup water, mix well, and microwave for 45 seconds, stirring every 10 seconds, until fully dissolved. Add it straight into the filling and whisk on high immediately. Scrape the bowl well.
10. Fold in the diced strawberries last, pour the filling into the pan and level it. Top with the second cake layer and press gently. Refrigerate at least 6 hours or overnight.
11. Just before serving, whip the chilled cream, sugar and vanilla on high for 4 to 5 minutes until stiff peaks form, then pipe onto the cake.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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