Chocolate Covered Strawberry Cake Recipe

Welcome to a sweet adventure in baking! If you love the delightful combination of chocolate and strawberries, then this Chocolate Covered Strawberry Cake is just for you. This cake is not only a feast for the eyes but also a treat for your taste buds! It’s rich, moist, and has layers of fresh strawberry flavor wrapped in luscious chocolate. Perfect for birthdays, anniversaries, or any celebration, this cake is sure to impress your friends and family.

What makes this cake special? It starts with the freshness of strawberries, which brings a burst of flavor to each slice. The dark chocolate ganache adds a rich and creamy element that pairs perfectly with the fluffy strawberry buttercream. And let’s not forget the beautiful chocolate-dipped strawberries on top!

Ingredients

• 2 cups (16 oz) fresh strawberries, stems removed and diced
• 10 large strawberries, rinsed and pat dry
• 8 oz. dark chocolate, chopped
• 1 tablespoon vegetable shortening
• 1/2 cup pink candy melts
• 3 cups unsalted butter, softened to room temperature
• 12 cups powdered sugar, sifted
• 3/4 cup strawberry purée, cooled completely
• 4-6 tablespoons heavy cream or milk, as needed
• Pink gel food coloring (optional)
• 2 cups dark chocolate chips
• 1 cup heavy whipping cream
• 2 and 1/4 cups all-purpose flour
• 1 and 1/2 cups unsweetened cocoa powder
• 1 and 1/2 teaspoon salt
• 2 and 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 and 1/2 cups unsalted butter, room temperature
• 2 and 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 3/4 cup sour cream, room temperature
• 1 and 1/2 tablespoon pure vanilla extract
• 1 and 1/2 tablespoon instant espresso powder
• 2 and 1/4 cups buttermilk, room temperature
• 2 cups (16 oz) fresh strawberries, stems removed

Instructions

1. Purée strawberries in a blender until smooth. Pour into a saucepan and place over medium heat.
2. Cook the purée over medium-low heat, stirring occasionally for about 20-25 minutes, or until it reduces to 3/4 cup or a little more. Allow it to cool to room temperature, then cover and refrigerate until completely cooled.
3. Preheat your oven to 350° F (177°C). Prepare four 8-inch round cake pans with parchment rounds and grease the sides. Set aside.
4. In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Whisk to combine and set aside.
5. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 4-5 minutes. Scrape down the sides and bottom of the bowl.
6. Lower the speed to medium-low and add eggs one at a time, mixing after each addition until just combined. Scrape down the sides again.
7. In a small bowl, combine the vanilla and instant espresso powder. Add the sour cream along with the vanilla mixture to the batter, and beat on medium speed until well combined.
8. Alternately add the dry ingredients in thirds and the buttermilk in two additions to the batter, beginning and ending with the dry ingredients. Beat until just combined. Divide the batter equally between the prepared cake pans, pouring a little over 2 cups per pan.
9. Bake two layers at a time for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
10. Once baked, remove the cakes from the oven and allow to cool in the pans for about 10 minutes, then turn them out onto cooling racks to cool completely. You can also wrap the layers in plastic wrap and refrigerate or freeze them until ready to assemble.
11. For the ganache, in a heat-safe bowl, microwave the heavy whipping cream and chocolate chips together in 30-second intervals, stirring until the cream is steaming hot and the mixture is smooth. Set aside.
12. In a stand mixer, beat the softened butter until fluffy and pale, about 5-6 minutes. Gradually add half of the powdered sugar, mixing on low speed until combined.
13. Add the cooled strawberry purée and mix until smooth. Gradually add the remaining powdered sugar, mixing on low speed. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.
14. If you want a vibrant color, tint the frosting with pink gel food coloring.
15. Increase the mixer speed to medium-high and beat for about 5-7 minutes until the frosting is light and fluffy.
16. Wash and dry the strawberries completely. Line a baking sheet with a silpat mat or wax paper.
17. Melt the dark chocolate and shortening together in the microwave in 30-second intervals, stirring after each interval until fully melted.
18. Using a toothpick or by holding the strawberry by the stem, dip the strawberries into the chocolate. Shake off excess chocolate and place them onto the prepared baking sheet. Refrigerate for about 5-10 minutes to set.
19. Once the chocolate coating is set, melt the pink candy melts in the microwave in 15-second intervals until smooth. Pour into a squeeze bottle or a small ziplock bag and snip off a tiny corner.
20. Drizzle the pink chocolate over the dipped strawberries and refrigerate until ready to use.
21. To assemble the cake, spread a dollop of frosting onto a cake board or serving platter. Place one cake layer on top and spread about 1 cup of the strawberry buttercream over it.
22. Pipe a double rim of frosting around the edges and spoon in some ganache. Spread diced strawberries on top. Repeat this process with all layers, placing the final layer upside down for a flat top.
23. Frost the entire cake with a thin layer of strawberry buttercream and chill for 30 minutes.
24. After chilling, frost the entire cake with a thick layer of frosting and chill again for another 30 minutes or in the freezer for 10-20 minutes.
25. Pour the remaining ganache into a piping bag and drizzle it over the edges of the cake and fill the center. Spread the ganache over the top using an offset spatula and refrigerate for 5-10 minutes to set.
26. Transfer the remaining frosting to a pastry bag with a large star tip. Pipe 10 swirls on top of the cake and top each swirl with a chocolate-covered strawberry. Slice and serve!

Tips & Variations

• Make Ahead: The cake layers can be made a day in advance. Just wrap them tightly and store in the fridge or freezer.
• Berry Swap: Feel free to use raspberries or blueberries instead of strawberries for a different flavor.
• Frosting Fun: Experiment with flavors in the buttercream by adding a hint of almond or coconut extract.
• Decoration: Use edible glitter or sprinkles for an extra festive touch on top of the cake.

Serving Suggestions

This Chocolate Covered Strawberry Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, serve it with a side of fresh strawberries drizzled with chocolate sauce. It’s great for special occasions like Valentine’s Day, anniversaries, or simply as a weekend treat!

Conclusion

Creating this Chocolate Covered Strawberry Cake is not just about baking; it’s about sharing love and joy through food. The combination of rich chocolate and fresh strawberries makes it a timeless dessert that everyone will adore. Whether you’re celebrating a special occasion or just treating yourself, this cake will bring smiles to all who indulge. Happy baking!

FAQ

Can I use frozen strawberries for the purée?

Yes! Just make sure to thaw and drain them before puréeing to avoid excess liquid in your cake.

How long can I store this cake?

This cake can be stored in the refrigerator for up to 5 days. Just cover it well to keep it fresh.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to follow the instructions on the blend package for best results.

What can I use instead of buttermilk?

You can make a quick buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes to thicken.