orta Caprese Strawberry Cream Cake 
A rich chocolate-almond Italian-inspired cake layered with fluffy cream and fresh strawberries! 
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes (+ chilling time)
Yield: 10–12 servings
Ingredients:
For the Cake:
* 1 cup (200g) dark chocolate, chopped
* ¾ cup (170g) unsalted butter
* 1 cup (100g) almond flour
* ½ cup (60g) all-purpose flour
* ¾ cup (150g) granulated sugar
* 4 large eggs, separated
* 1 tsp vanilla extract
* 1 tsp baking powder
* Pinch of salt
For the Filling & Frosting:
* 2 cups (480ml) heavy whipping cream
* 8 oz (225g) mascarpone cheese
* ½ cup (60g) powdered sugar
* 1 tsp vanilla extract
* 2 cups fresh strawberries, sliced
For Garnish:
* Fresh whole strawberries
* Cocoa powder for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Melt the chocolate and butter together until smooth. Let cool slightly.
3. In a bowl, whisk egg yolks with sugar until pale and creamy. Stir in vanilla.
4. Add the melted chocolate mixture, almond flour, flour, baking powder, and salt. Mix well.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
6. Divide batter evenly between prepared pans.
7. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
8. Cool completely before assembling.
9. For the filling, beat heavy cream, mascarpone, powdered sugar, and vanilla until thick and fluffy.
10. Place one cake layer on a serving plate. Spread a layer of cream and top with sliced strawberries.
11. Add the second cake layer and cover the entire cake with the remaining cream mixture.
12. Decorate the top with fresh strawberries and dust generously with cocoa powder.
13. Chill for at least 2 hours before serving for best results.
Pro Tip:
For an extra-special flavor, brush each cake layer with a little strawberry syrup or a splash of sweet liqueur before adding the cream filling.
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