Chocolate Covered Strawberry Cake Recipe

March 14, 2023 Post a Comment

Description

Chocolate covered strawberry cake is a delicious and decadent dessert that is sure to impress any crowd. This cake is made with layers of moist chocolate cake, filled with a creamy strawberry filling, and topped with a chocolate ganache. It is then covered in a delicious layer of chocolate shavings and fresh strawberries for a beautiful presentation. The combination of flavors and textures make this cake the perfect ending to any special dinner or gathering.

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powder
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk

For the Filling:

1 cup (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
1/4 cup strawberry puree
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

For the Chocolate Ganache:

1 cup heavy cream
4 ounces semi-sweet chocolate, chopped
2 tablespoons light corn syrup

For the Decoration:

1/2 cup semi-sweet chocolate chips, melted
1/2 cup fresh strawberries, sliced

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. 3. In a medium bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and buttermilk. 4. Slowly add the wet ingredients to the dry ingredients, whisking until just combined. 5. Divide the batter evenly between the two greased cake pans. 6. Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean. 7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. 8. To make the filling, beat the butter and confectioners' sugar in a large bowl until light and fluffy. 9. Add the strawberry puree, heavy cream, and vanilla extract, and beat until combined. 10. Spread the filling evenly over the bottom layer of the cake. 11. Place the top layer of cake on top of the filling. 12. To make the ganache, heat the heavy cream in a small saucepan until just boiling. 13. Pour the hot cream over the chopped chocolate and let sit for 5 minutes. 14. Add the corn syrup and whisk until smooth. 15. Spread the ganache over the top layer of the cake. 16. To decorate, drizzle the melted chocolate chips over the top of the cake. 17. Top with the sliced strawberries. 18. Serve immediately.

Equipment

For this recipe, you will need:

2 9-inch round cake pans
Large bowl
Medium bowl
Whisk
Electric mixer
Small saucepan
Wire rack

Notes

This recipe makes one 9-inch double-layer cake. If you would like to make a larger cake, double the recipe and use three 9-inch pans. The chocolate ganache can be made ahead of time and stored in the refrigerator for up to one week. When ready to use, simply re-heat in the microwave for a few seconds and stir until smooth. The cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

One serving of this delicious Chocolate Covered Strawberry Cake contains roughly 810 calories, 43 grams of fat, 93 grams of carbohydrates, and 8 grams of protein. While this cake is delicious, it should be enjoyed in moderation.