Chocolate strawberry cake

Chocolate strawberry cake

Looking for a great way to step up your brownie game?

 Here it comes:
What do you get when you add an ice-cold frosting and fresh strawberries to your brownies? This beautiful and delicious chocolate-strawberry-tart!

What you need and how to do it? You’ll find it right here:

For the brownies:

  • 120 flour
  • 250g sugar
  • 85g cocoa powder
  • a pinch of salt
  • 225ml Neolea extra virgin olive oil
  • 4 big eggs

For the frosting:

  • 200g mascarpone
  • 200g quark
  • 1 vanilla pod
  • 3 tablespoon sugar
  • 250g fresh strawberries
  • a hand of fresh mint


Preheat your oven at around 180°C. Put all the dry ingredients into a bowl and whisk them together. Add the extra virgin olive oil and mix it well until a kind of dough forms. Give your eggs into the bowl one by one. Easy as that.

Now you can start preparing your baking pan by buttering it and fill in the dough and spread it evenly. Put it in your oven for about 12 minutes and take it out when it takes little pressure but you’re not sinking in with your finger. That’s the consistency you want for your perfect juicy brownies.

While having your big brownie baked you can do the frosting. Just mix the mascarpone and the quark in a bowl until it forms a nice cream. Scrape all the good stuff out of your vanilla pod and add it to the cream together with the sugar. Put everything in the fridge.

When your brownie is cold you free it from the baking pan and spread your frosting on top. Now get creative and put your whole strawberries or in slices on top in your favourite pattern or just randomly - that's up to you! Finish it all up by adding some minty eye catchers  between some strawberries and then you’re done! Enjoy!

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