Print

Strawberry and Cream Chocolate Drip Cake Recipe

Strawberry and Cream Chocolate Drip Cake Recipe
Print Recipe

★★★★★

4.8 from 20 reviews

This Strawberry and Cream Chocolate Drip Cake is a luscious layered dessert featuring moist Dutch-processed chocolate cake, silky vanilla whipped cream filling, fresh strawberries, and a decadent dark chocolate ganache drip. Perfect for celebrations or weekend treats, this cake balances rich chocolate with light, fresh cream and fruity brightness for an irresistible indulgence.

Ingredients

Scale

Moist Chocolate Cake (3 Layers)

  • 1 3/4 cups All-Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder (Dutch-processed recommended)
  • 1 1/2 teaspoons Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1 cup Buttermilk or Milk
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Hot Water or Hot Coffee

Vanilla Whipped Cream Filling and Frosting

  • 4 cups Heavy Whipping Cream (chilled)
  • 1/2 cup Powdered Sugar (sifted)
  • 2 teaspoons Vanilla Extract

Chocolate Ganache Drip

  • 6 oz (170 g) Dark Chocolate (finely chopped)
  • 1/2 cup Heavy Cream

Strawberry Filling and Garnish

  • 1 pint (about 1 1/2 cups) Fresh Strawberries (sliced for filling)
  • 1 pint (about 1 1/2 cups) Fresh Strawberries (halved/whole for topping)
  • Cocoa Powder (for dusting)

Instructions

  1. Bake the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment paper for easy removal. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Gradually combine the wet ingredients into the dry mix, stirring until just combined. Slowly add the hot water or coffee, mixing to create a smooth batter. Divide the batter evenly among the prepared pans and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on wire racks.
  2. Prepare the Whipped Cream: Chill a mixing bowl and beaters in the freezer for 15 minutes beforehand to ensure the cream whips easily. Pour the chilled heavy whipping cream into the bowl and beat on medium speed until soft peaks form. Gradually add sifted powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Be careful not to overbeat to avoid turning the cream into butter.
  3. Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—not boiling. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 5 minutes to melt the chocolate. Stir slowly until smooth and glossy. Allow the ganache to cool to a thick but pourable consistency before using it for the drip.
  4. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of vanilla whipped cream evenly on top, then scatter sliced fresh strawberries over the cream. Repeat this process with the second cake layer. Place the third cake layer on top. Apply a thin crumb coat of whipped cream to seal in crumbs and chill the cake briefly to set. Then apply a final thin and smooth coat of whipped cream on top and sides, leaving some areas of the sides nudged to show the layers beneath for a semi-naked look.
  5. Decorate and Serve: Spoon the prepared chocolate ganache along the top edges of the cake so it drips naturally down the sides, then pour the remaining ganache across the center of the top layer. Add decorative dollops of whipped cream using a spoon or piping bag. Garnish with halved or whole strawberries on top. Dust lightly with cocoa powder for a beautiful finishing touch. Keep the cake chilled until ready to serve and enjoy a refreshing, decadent slice.

Notes

  • For a deeper chocolate flavor, substitute hot water with hot brewed coffee in the cake batter.
  • Be sure the whipped cream is chilled before whipping for best results.
  • Use Dutch-processed cocoa powder for a smoother, less acidic chocolate taste.
  • You can prepare the cake layers a day ahead; wrap tightly and refrigerate.
  • Store assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.

Nutrition

Keywords: chocolate cake, strawberry cake, layered cake, chocolate drip cake, whipped cream cake, homemade cake, celebration cake, fresh strawberries, ganache drip, cake recipe

Find it online: https://maicook.com/strawberry-and-cream-chocolate-drip-cake-recipe/