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Decadent Chocolate Covered Strawberry Cake Recipe

Decadent Chocolate Covered Strawberry Cake Recipe
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5 from 6 reviews

This Decadent Chocolate Covered Strawberry Cake features moist chocolate cake layers filled with a fresh strawberry compote, topped with fluffy whipped cream frosting and a rich chocolate ganache. Finished with chocolate-dipped strawberries and shaved chocolate, this indulgent dessert is perfect for special occasions and chocolate lovers.

Ingredients

Scale

Chocolate Cake

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 min)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee

Strawberry Filling

  • 1 ½ cups fresh strawberries, chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter (optional, for shine)

Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Decoration

  • Fresh whole strawberries (some dipped in chocolate)
  • Shaved chocolate or chocolate curls (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy cake removal.
  2. Make the Chocolate Cake Batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes to create a smooth batter. Finally, stir in the hot water or hot coffee slowly; the batter will become thin, which is expected.
  3. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  4. Prepare the Strawberry Filling: In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook until the strawberries release their juices. Mix cornstarch with water until smooth and add to the saucepan. Continue cooking for 2 to 3 minutes until the mixture thickens. Remove from heat and let cool completely before using.
  5. Make the Whipped Cream Frosting: Chill a large mixing bowl and beaters. Add heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Beat on high speed until stiff peaks form. Keep refrigerated until ready to assemble.
  6. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of strawberry filling on top, followed by a thin layer of whipped cream. Carefully place the second cake layer on top. Use the remaining whipped cream frosting to cover the entire cake, smoothing the top and sides evenly.
  7. Make the Ganache: Heat the heavy cream in a small saucepan until just simmering—do not boil. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy. For extra shine, stir in the unsalted butter until melted. Let ganache cool slightly until thick enough to drip slowly.
  8. Decorate: Pour the ganache over the cake, allowing it to drip down the sides naturally. Decorate the top with chocolate-dipped fresh strawberries and optional shaved chocolate or chocolate curls for extra elegance.
  9. Chill and Serve: Refrigerate the cake for at least 1 hour to set the ganache and firm up the frosting. Slice and serve this rich, decadent chocolate-strawberry cake to delight your guests.

Notes

  • Using hot coffee instead of water in the cake batter intensifies the chocolate flavor.
  • For the buttermilk substitute, add 1 tablespoon of vinegar to 1 cup of milk and let it rest for 5 minutes.
  • Make sure the cake layers are completely cooled before assembling to prevent frosting from melting.
  • The whipped cream frosting should be kept chilled until serving to maintain its texture.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Chocolate ganache can be reheated gently if it becomes too thick for pouring.
  • For a dairy-free version, substitute coconut cream and dairy-free chocolate chips, though texture and flavor will vary.

Nutrition

Keywords: chocolate cake, strawberry filling, chocolate ganache, whipped cream frosting, layered cake, chocolate dessert, strawberry dessert, decadent cake

Find it online: https://maicook.com/decadent-chocolate-covered-strawberry-cake-recipe/