The Chocolate Covered Strawberry Cake is a delightful fusion of two beloved desserts: rich, decadent chocolate cake and the sweet, fresh flavor of strawberries.
This Chocolate Covered Strawberry Cake was inspired by my love for chocolate-dipped strawberries, a treat I’ve always adored for its perfect balance of flavors.
One day, I decided to take this indulgent combination a step further by transforming it into a cake. I wanted to create something that would bring the same joy as chocolate-covered strawberries but with an extra layer of sweetness and texture.
After a few attempts and tweaking, the Chocolate Covered Strawberry Cake came together beautifully, blending moist chocolate cake, creamy strawberry buttercream, and a luscious ganache, making it the ultimate dessert for any occasion.
Why This Recipe Is A Must-Try?
Each bite offers a delightful blend of textures and tastes, making it a standout dessert for any occasion.
The freshness of the strawberries adds a light, fruity note that perfectly balances the indulgent chocolate elements.
It’s a treat that not only satisfies your sweet tooth but also impresses visually, ensuring your baking efforts are both delicious and memorable.
How to Prepare Chocolate Covered Strawberry Cake?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 450
Yield: 10 servings
Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
- Double boiler (or microwave-safe bowl)
- Piping bag (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy cream
How To Make Chocolate Covered Strawberry Cake
1. Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add the eggs, buttermilk, vegetable oil, Dutch cocoa (if using), coffee, and vanilla extract. Mix until the batter is smooth and well combined.
3. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Strawberry Buttercream:
1. In a stand mixer or using an electric mixer, beat the softened butter on medium speed until light and fluffy, about 3-4 minutes. Add the powdered sugar, one cup at a time, and continue beating until fully incorporated and smooth.
2. Add the strawberry puree, egg whites, salt, and vanilla extract. Continue mixing until everything is well combined. Add a few drops of pink gel food coloring to achieve the desired shade of pink. Mix until the color is even.
3. Prepare the Ganache:
1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not bring to a boil).
2. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 2-3 minutes to soften. Stir the mixture until smooth and glossy. Let the ganache cool for a few minutes before using.
4. Assemble the Cake:
1. Place one cake layer on a serving plate or cake stand. Spread a generous amount of strawberry buttercream over the top of the first cake layer.
2. Place the second cake layer on top and press gently to secure. Cover the entire cake with a thin layer of buttercream, then smooth it out with a spatula.
3. Pour the ganache over the top of the cake, allowing it to drip down the sides. Use the remaining strawberry buttercream to pipe decorative swirls or rosettes on top of the cake.
5. Serve:
Allow the cake to set for a few minutes to let the ganache firm up. Slice and serve with additional fresh strawberries if desired.
Special Notes:
❖ Fresh Strawberries: You can substitute the fresh strawberry puree with store-bought strawberry preserves if you’re in a pinch, though fresh puree brings the best flavor.
❖ Buttermilk Substitute: If you don’t have buttermilk on hand, use regular milk with a tablespoon of vinegar. Let it sit for 5 minutes before using.
❖ Make-Ahead: You can bake the cakes a day ahead and store them tightly wrapped in plastic wrap at room temperature. The buttercream and ganache can be made the day before as well—just store them in the refrigerator and bring them to room temperature before using.
How To Decorate
Decorating your Chocolate Covered Strawberry Cake is where you can really get creative! After spreading the strawberry buttercream and pouring the ganache, top the cake with fresh strawberries, either whole or halved.
For an elegant touch, dip the strawberries in the ganache before placing them on the cake. You can also drizzle extra ganache over the strawberries or add a few chocolate shavings for extra flair.
To finish, dust the top with a light sprinkle of powdered sugar or add edible gold flakes for a luxurious touch. The result will be a beautiful, indulgent cake that’s as stunning as it is delicious!
How To Store Leftovers
To store leftovers of your Chocolate Covered Strawberry Cake, wrap the cake tightly in plastic wrap or place it in an airtight container.
Store it in the refrigerator for up to 4-5 days. To prevent the cake from drying out, you can also place a piece of wax paper or parchment paper over the exposed parts of the cake before wrapping.
If you’d like to store it for a longer period, you can freeze the cake by wrapping it tightly and placing it in a freezer-safe container. It can last up to 2-3 months in the freezer.
More Chocolate Cake Recipes You’ll Love
Chocolate Cake With Boiled Frosting – Comfort Food Delight
Delicious Lemon Chocolate Cake Recipe You’ll Love
Chocolate Vanilla And Strawberry Cake | Three-Layered Delight
Chocolate Angel Food Cake – A Heavenly Dessert
Conclusion
The chocolate covered strawberry cake is a delightful masterpiece that captivates with its harmonious blend of rich chocolate and succulent strawberries.
The success of making and enjoying this Chocolate Covered Strawberry Cake has been incredibly satisfying. From the moment I mixed the ingredients to the final decoration, everything came together perfectly.
The rich, moist chocolate cake paired with the creamy strawberry buttercream and smooth ganache created an unforgettable flavor experience.
It was a true delight to see everyone’s faces light up with every bite, knowing the effort I put into crafting such a delicious dessert paid off.
This chocolate covered strawberry cake not only met but exceeded my expectations, and I’ll definitely be making it again for future celebrations and special moments!
Chocolate Covered Strawberry Cake
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
- Double boiler (or microwave-safe bowl)
- Piping bag (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate finely chopped
- 1 cup heavy cream
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, Dutch cocoa (if using), coffee, and vanilla extract. Mix until the batter is smooth and well combined.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Buttercream:
- In a stand mixer or using an electric mixer, beat the softened butter on medium speed until light and fluffy, about 3-4 minutes. Add the powdered sugar, one cup at a time, and continue beating until fully incorporated and smooth.
- Add the strawberry puree, egg whites, salt, and vanilla extract. Continue mixing until everything is well combined. Add a few drops of pink gel food coloring to achieve the desired shade of pink. Mix until the color is even.
Prepare the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not bring to a boil).
- Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 2-3 minutes to soften. Stir the mixture until smooth and glossy. Let the ganache cool for a few minutes before using.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous amount of strawberry buttercream over the top of the first cake layer.
- Place the second cake layer on top and press gently to secure. Cover the entire cake with a thin layer of buttercream, then smooth it out with a spatula.
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Use the remaining strawberry buttercream to pipe decorative swirls or rosettes on top of the cake.
Serve:
- Allow the cake to set for a few minutes to let the ganache firm up. Slice and serve with additional fresh strawberries if desired.