Ingredients:

• Wafers – 400 g (14 oz)
• Biscuits (digestive or tea biscuits) – 250 g (8.8 oz)
• Melted butter – 100 g (3.5 oz)
• Mascarpone – 500 g (18 oz)
• Powdered sugar – 100 g (3.5 oz)
• Whipping cream – 400 ml (14 fl oz)
• Coca-Cola – 300 ml (10 fl oz)
• Cornstarch (starch) – 30 g (1.1 oz)
• Strawberries – 300 g (11 oz), sliced
• Milk chocolate – 200 g (7.1 oz)
• Vegetable oil – 50 ml (1.7 fl oz)

Step-by-Step Instructions:

Step 1: Prepare the Base

• In a food processor, crush the wafers and biscuits until they form fine crumbs. Alternatively, you can place them in a plastic bag and crush them with a rolling pin.
• Melt 100 grams of butter and pour it over the crushed wafers and biscuits. Mix thoroughly until the crumbs are evenly coated with butter.
• Press this mixture firmly into the bottom of a 9-inch springform pan to create the cake base. Use the back of a spoon or the bottom of a glass to smooth it out. Place the base in the refrigerator to set while you prepare the filling.

Step 2: Make the Mascarpone Cream

• In a large mixing bowl, combine 500 grams of mascarpone with 100 grams of powdered sugar. Whisk or use an electric mixer to blend until smooth and creamy.
• In a separate bowl, whip 400 ml of cold whipping cream until stiff peaks form. Be careful not to overwhip, as it can turn into butter.
• Gently fold the whipped cream into the mascarpone mixture using a spatula. Continue folding until the cream is fully incorporated and the mixture is smooth and fluffy.

Step 3: Prepare the Coca-Cola Syrup

• In a small saucepan, pour 300 ml of Coca-Cola and heat over medium heat. Gradually add 30 grams of cornstarch to the Coca-Cola while whisking continuously to avoid lumps.
• Continue cooking the mixture for about 5-7 minutes, or until it thickens into a syrup-like consistency. Once it thickens, remove it from the heat and let it cool to room temperature.

Step 4: Assemble the Cake

• Take the chilled base out of the refrigerator. Spread a thin layer of the mascarpone cream mixture over the base.
• Arrange a layer of sliced strawberries on top of the mascarpone cream, ensuring they are spread out evenly.
• Add a second layer of the mascarpone cream over the strawberries. Smooth it out with a spatula to create an even surface.
• Drizzle the cooled Coca-Cola syrup over the mascarpone layer, creating a swirled or marbled effect.

Step 5: Prepare the Chocolate Glaze

• In a microwave-safe bowl, melt 200 grams of milk chocolate in 30-second intervals, stirring in between until fully melted. You can also melt the chocolate using a double boiler.
• Once the chocolate is melted, stir in 50 ml of vegetable oil to create a smooth, glossy glaze. The oil gives the glaze a shiny finish and makes it easier to slice the cake.
• Let the glaze cool slightly before pouring it over the top of the cake, ensuring it covers the entire surface. You can spread it evenly with a spatula or let it drip down the sides for a more rustic look.

Step 6: Chill the Cake

• Place the assembled cake in the refrigerator for at least 4 hours, or preferably overnight. This allows the layers to set and the flavors to meld together.
• Once the cake is fully chilled and set, carefully remove the springform pan and transfer the cake to a serving plate.

Step 7: Serve

• Garnish the top of the cake with extra strawberries, chocolate shavings, or a drizzle of leftover Coca-Cola syrup if desired.
• Slice the cake using a sharp knife, wiping the blade between cuts to maintain clean slices. Serve chilled and enjoy this unique, indulgent dessert!

Cooking Tips:

• Coca-Cola Syrup: Make sure to whisk the cornstarch well when adding it to the Coca-Cola to avoid lumps. If you prefer a stronger cola flavor, you can reduce the Coca-Cola more for a concentrated syrup.
• Mascarpone Cream: When folding the whipped cream into the mascarpone, be gentle to keep the mixture light and airy. Overmixing may cause the cream to deflate.
• Biscuit Base: You can use any type of biscuit you prefer, such as graham crackers or digestive biscuits. For a sweeter base, you can add a tablespoon of sugar to the crumb mixture.
• Strawberries: Fresh strawberries work best for this recipe, but you can substitute them with other fruits like raspberries or blueberries.
• Chocolate Glaze: To make the chocolate glaze extra smooth, be sure to stir in the oil while the chocolate is still warm. Allow the glaze to cool slightly before pouring it over the cake.

Storage:

• Refrigeration: Store any leftover cake in the refrigerator for up to 3 days. Keep it covered or in an airtight container to prevent the cake from drying out.
• Freezing: You can freeze the cake for up to 1 month. Wrap individual slices in plastic wrap and store them in a freezer-safe container. Thaw the cake in the refrigerator before serving.

Nutritional Facts (Per Serving, based on 12 servings):

• Calories: 450-500 kcal
• Protein: 5-6 g
• Fat: 32-35 g
• Carbohydrates: 35-40 g
• Sugar: 25-30 g
• Fiber: 2-3 g
• Sodium: 100-150 mg

This cake is indulgent with a rich mix of flavors from the mascarpone cream, strawberries, Coca-Cola syrup, and chocolate glaze. While it’s high in calories, it’s a perfect treat for special occasions.

Frequently Asked Questions (FAQs):

1. Can I use a different soda instead of Coca-Cola? Yes, you can substitute Coca-Cola with any dark soda, such as Pepsi or Dr. Pepper, for a different flavor. Keep in mind that the overall taste of the syrup may vary depending on the soda you use.

2. Can I use dark chocolate instead of milk chocolate for the glaze? Absolutely! If you prefer a more intense chocolate flavor, you can use dark chocolate instead of milk chocolate for the glaze. Adjust the amount of sugar in the recipe if needed.

3. How long does this cake need to chill? The cake should chill for at least 4 hours to allow the layers to set, but overnight chilling is recommended for the best results.

4. Can I make this cake in advance? Yes, this cake is perfect for making ahead. You can prepare it a day in advance and store it in the refrigerator until you’re ready to serve.

5. What other fruits can I use instead of strawberries? You can use other fruits like raspberries, blueberries, or even mango slices for a different flavor profile. Just ensure that the fruits are fresh and not overly juicy to avoid making the cake soggy.

Conclusion:

This Coca-Cola Strawberry Mascarpone Cake with Chocolate Glaze is a show-stopping dessert that combines rich flavors and textures. The creamy mascarpone filling, tangy strawberries, and surprising sweetness from the Coca-Cola syrup make for a unique and memorable cake. The buttery biscuit base and smooth chocolate glaze add the finishing touches, making this cake a true indulgence. Perfect for celebrations or special occasions, this no-bake cake is easy to prepare and will leave your guests impressed and satisfied!