Birthday cake – chocolate cake with French strawberry buttercream
We're celebrating 10 years of sugar-free indulgence. For this occasion, we've created a delicious birthday cake recipe – chocolate cake with French strawberry buttercream – naturally, with Xucker instead of sugar. A fluffy chocolate cake with a fruity, light French buttercream, a creamy chocolate ganache, and fresh strawberries. Anyone celebrating a birthday would be delighted, wouldn't they?
Sugar-Free buttercream birthday cake
For our birthday cake, we primarily use our Xucker Premium. The premium quality xylitol is especially well-suited for cakes and rich creams. Its sweetness matches that of sugar, with 40% fewer calories. We also use Vanillexucker.
Instructions
Bake the cake bases
1. Preheat the oven to 180°C top and bottom heat. Prepare two 20 cm springform pans for the cake bases. Lightly grease them and line them with baking paper.
2. For the dough, whisk together the eggs, oil, buttermilk and water.
3. In a separate bowl, mix all the dry ingredients including the Vanillexucker and add to the egg mixture. Mix everything together to form a liquid dough and distribute evenly between both pans.
4. Put the cake bases in the oven on the middle shelf and bake for 35-40 minutes. Don't forget to do the toothpick test and let them cool in the baking pan. Then remove the rings and let them cool completely.
Prepare the buttercream
1. Now prepare the buttercream. To do this, put the egg whites with Xucker and salt in a metal bowl and mix well. Place in a water bath, stir and heat slowly until the Xucker has dissolved and the eggs have warmed to 70°C.
2. Remove from the water bath and continue to beat until the egg whites have reached room temperature again and are nice and stiff. This takes between 5 and 10 minutes.
3. Then beat the soft, room-temperature butter in a separate bowl until creamy and fluffy. This can also take a few minutes.
4. Now add the egg whites to the butter a spoonful at a time and continue to beat on a low setting with the hand mixer. The buttercream should be as fluffy as possible, but the components must also combine well.
5. Finally, mash the strawberries with a fork and process into a puree. Then stir into the buttercream.
Completion
1. If the two chocolate cakes have a thick dome, carefully cut this away and then divide them into two layers so that we have four cake layers.
2. Spread a tablespoon of strawberry jam on three of the layers. The fourth one finishes the cake and does not need to be covered.
3. Now it's time to stack. To do this, place one of the layers on a cake plate, cover it with 2-3 tablespoons of buttercream and place another layer on top. Repeat the process with the other layers. Set some of the remaining buttercream aside for decoration.
4. Now cover the outside of the cake with buttercream and chill for about 15 minutes.
5. Then bring the cream to the boil briefly and melt the chocolate drops in it. This creates a creamy ganache that is used as decoration and rounds off the cake's flavor.
6. Finally, use the saved buttercream and a piping bag to pipe 8 dots onto the birthday cake and drape strawberries on top.
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