Ingredients
- 10 eggs
- 2 cups sugar
- 2 cups flour
- 1/4 cup extra dark cocoa powder
- 1 tea spoon vanilla
- 2 cups heavy cream
- 1 cup sour cream
- 1 1/2 cups powder sugar
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 1 cup Walnuts or pecans ( toasted )
- Strawberries
Instructions: pre heat oven to 350 degrees
- Make sure your eggs are at room temp. Beat all 10 eggs till nice and fluffy and doubled in size.
- Slowly add sugar, beat for additional 3 min.
- Add vanilla.
- Remove your batter from the mixer and using a spatula mix in sifted flour.
- Butter two 10 inch baking pans.
- Pour half of the mixture into one baking pan.
- Into the other half add extra dark cocoa, mix till well combined.
- Pour the cocoa batter into the other baking pan. And bake both of them for 30 min.
- Let your cakes cool completely.
- Using a mixer beat 2 cups of heavy cream.
- When the heavy cream has stiff peaks, using a spatula or whisk mix in sour cream and powder sugar ( don’t use a mixer, this can deflate the whip cream )
- Assemble your cake , cut each cake into 3 parts.
- Place one layer and top it with cream and toasted nuts.
- Repeat for each layer . Lightly cover all sides of the cake and place your cake in freezer for 15 min or refrigerator.
- Make chocolate ganache: heat heavy cream and pour over chocolate chips mix till all dissolved.
- Take cake out of freezer and gently pour ganache over your cake.
- Thinly slice your strawberries and Decorate your cake how ever you want.
- For best taste refrigerate over night before serving.
