Indulge in the exquisite taste of this Chocolate Covered Strawberry Cake. This recipe transforms the classic dessert into a visually stunning and incredibly delicious cake, perfect for any celebration or a sweet treat.
Key Ingredients for Chocolate Covered Strawberry Cake
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for richer flavor)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and finely chopped
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Chocolate Ganache Frosting:
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
For Garnishing:
- 1 cup fresh strawberries, halved or sliced
- Optional: chocolate shavings, powdered sugar
How to Make Chocolate Covered Strawberry Cake
This Chocolate Covered Strawberry Cake is surprisingly simple to create, promising an intensely rich chocolate flavor complemented by a burst of fresh strawberry goodness. The creamy chocolate ganache frosting ties it all together, making each bite a delightful experience, perfect for birthdays or any occasion. Preparation time is approximately 30 minutes active time, with about 40-45 minutes baking time and chilling time for the ganache.
Step-by-Step Instructions
1. Prepare the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer until just combined. Gradually add the hot brewed coffee to the batter, mixing on low speed until smooth and the batter is thin. Be careful not to overmix. Pour the batter evenly into the prepared cake pans.
2. Bake the Cake Layers:
Bake for 30-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cooled before frosting.
3. Make the Strawberry Filling:
While the cakes are cooling, prepare the strawberry filling. In a medium saucepan, combine the finely chopped fresh strawberries, granulated sugar, and lemon juice. In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Add the cornstarch slurry to the saucepan with the strawberries. Cook over medium heat, stirring constantly, until the mixture thickens to a jam-like consistency, about 5-7 minutes. Remove from heat and let it cool completely.
4. Prepare the Chocolate Ganache Frosting:
Once the cakes are completely cool and the strawberry filling has cooled, it’s time to prepare the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it boil. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk gently until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the softened unsalted butter until fully incorporated. Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency. This can take 1-2 hours, or you can speed up the process by chilling it in the refrigerator for short intervals, stirring every 15 minutes.
5. Assemble the Chocolate Covered Strawberry Cake:
Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the cooled strawberry filling evenly over the top of this cake layer, leaving a small border around the edge. Carefully place the second cake layer on top of the strawberry filling.
6. Frost the Cake:
Once the ganache has reached a spreadable consistency, frost the sides and top of the entire cake. Use an offset spatula for smooth coverage. Don’t worry if it’s not perfectly smooth; a slightly rustic look can be very appealing for this cake.
7. Garnish the Cake:
Arrange the fresh strawberry halves or slices decoratively on top of the cake. For an extra touch, you can sprinkle some chocolate shavings around the base or on top, or dust lightly with powdered sugar. Chill the cake for at least 30 minutes before slicing and serving to allow the ganache to set.
Why You’ll Love This Chocolate Covered Strawberry Cake
You’ll adore this Chocolate Covered Strawberry Cake for its ultimate fusion of rich, moist chocolate cake and vibrant, sweet strawberry filling, all enrobed in a luxurious chocolate ganache. It’s a showstopper that tastes as good as it looks, offering a delightful twist on a beloved flavor combination, making it a standout compared to a simple chocolate cake or a plain strawberry cake.
Making this decadent dessert at home is also incredibly cost-effective and far more rewarding than purchasing a pre-made cake. You have complete control over the quality of ingredients, ensuring a truly homemade taste that’s both impressive and delicious. The luscious strawberry filling and the smooth, deep chocolate ganache create a symphony of flavors and textures that will have everyone asking for seconds! So, ditch the bakery and embrace the joy of creating your own masterpiece – this Chocolate Covered Strawberry Cake is waiting for you to bring it to life!
Storing and Reheating Tips
- Storing Leftovers: Store any leftover Chocolate Covered Strawberry Cake in an airtight container in the refrigerator.
- Freshness: The cake will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze frosted or unfrosted cake layers. Wrap them tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Reheating: This cake is best served at room temperature. If chilled, let it sit out for 20-30 minutes before slicing.
Final Thoughts
This Chocolate Covered Strawberry Cake is a true celebration of classic flavors, bringing together moist chocolate and luscious strawberries in the most delightful way. It’s a recipe that’s sure to impress, so gather your ingredients and get ready to bake some pure joy!
Chocolate Covered Strawberry Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer until just combined. Gradually add the hot brewed coffee to the batter, mixing on low speed until smooth and the batter is thin. Be careful not to overmix. Pour the batter evenly into the prepared cake pans.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt, 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract, 1 cup hot brewed coffee
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cooled before frosting.
- While the cakes are cooling, prepare the strawberry filling. In a medium saucepan, combine the finely chopped fresh strawberries, granulated sugar, and lemon juice. In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Add the cornstarch slurry to the saucepan with the strawberries. Cook over medium heat, stirring constantly, until the mixture thickens to a jam-like consistency, about 5-7 minutes. Remove from heat and let it cool completely.2 cups fresh strawberries, ¼ cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- Once the cakes are completely cool and the strawberry filling has cooled, it’s time to prepare the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it boil. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk gently until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the softened unsalted butter until fully incorporated. Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency. This can take 1-2 hours, or you can speed up the process by chilling it in the refrigerator for short intervals, stirring every 15 minutes.8 ounces semi-sweet chocolate chips, 1 cup heavy cream, 2 tablespoons unsalted butter
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the cooled strawberry filling evenly over the top of this cake layer, leaving a small border around the edge. Carefully place the second cake layer on top of the strawberry filling.
- Once the ganache has reached a spreadable consistency, frost the sides and top of the entire cake. Use an offset spatula for smooth coverage. Don’t worry if it’s not perfectly smooth; a slightly rustic look can be very appealing for this cake.
- Arrange the fresh strawberry halves or slices decoratively on top of the cake. For an extra touch, you can sprinkle some chocolate shavings around the base or on top, or dust lightly with powdered sugar. Chill the cake for at least 30 minutes before slicing and serving to allow the ganache to set.1 cup fresh strawberries, Optional chocolate shavings, Optional powdered sugar