Chocolate Covered Strawberry Cake
Chocolate Covered Strawberry Cake combines the rich flavors of chocolate and fresh strawberries in a delightful dessert. Layers of moist chocolate cake are filled with strawberry cream, then covered with a glossy chocolate ganache, and topped with chocolate-dipped strawberries for an indulgent
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.
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.