Indulge in the delightful harmony of flavors with our Strawberry Covered Chocolate Cake. This decadent dessert marries the rich, velvety taste of chocolate with the fresh, vibrant sweetness of strawberries, creating an unforgettable culinary experience.
Perfect for special occasions or as a sumptuous treat, this cake is sure to impress both visually and gastronomically.
Each bite offers a symphony of textures and tastes, from the moist chocolate cake layers to the smooth chocolate ganache and the burst of juicy strawberries.
Whether you are a seasoned baker or a beginner, this recipe is designed to guide you through each step, ensuring your cake turns out perfectly.
How To Prepare Strawberry Covered Chocolate Cake?
Recipe Overview
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Course: Dessert
Cuisine: American
Yield: 12 servings
Needed Tools:
- Mixing bowls,
- measuring cups and spoons,
- 9-inch round cake pans,
- offset spatula,
- piping bag (optional)
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 1 pint fresh strawberries, hulled and sliced
How To Make Strawberry Covered Chocolate Cake
1. Making the Chocolate Cake
1. Prep the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla.
4. Create the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in pans before frosting.
2. Making the Strawberry Buttercream
6. Cream the butter: In a large bowl, cream the softened butter until light and fluffy.
7. Add sugar gradually: Gradually add the powdered sugar, beating on medium-high speed until smooth.
8. Incorporate flavors: Stir in the strawberry puree, lemon juice, and vanilla extract until well combined.
3. Assembling the Cake
9. Level cakes: Once cooled, level the tops of the cakes if necessary.
10. Layer and frost: Place one cake layer on a serving plate. Spread a generous layer of strawberry buttercream on top. Add the second layer and frost the top and sides of the cake with the remaining buttercream.
11. Decorate: Arrange the sliced strawberries on top of the frosted cake.
Nutrition Facts Strawberry Covered Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 450-500 |
| Protein | 5-7g |
| Carbohydrates | 60-70g |
| Fat | 20-25g |
Serving And Decorating Ideas
1. Garden Party Delight:
Serving: Present each slice on a pastel-colored plate, accompanied by a small serving of fresh, lightly sweetened whipped cream.
Decorating: Decorate the cake with edible flowers like violets or pansies around the strawberries. Scatter a few flower petals on the serving plate for an added touch of elegance and a hint of whimsy.
2. Chocolate Lover’s Dream:
Serving: Serve each slice with a drizzle of warm chocolate sauce and a dusting of powdered sugar.
Decorating: Grate some dark chocolate over the top of the cake and add a few whole strawberries dipped in chocolate. Place chocolate curls or shavings on top for an extra indulgent look.
3. Summer Berry Medley:
Serving: Serve with a side of mixed fresh berries (blueberries, raspberries, and blackberries) to enhance the fruity flavors.
Decorating: Create a berry border around the edge of the cake. Add a light dusting of powdered sugar over the berries and a few mint leaves for a pop of color and freshness.
4. Holiday Festive Flair:
Serving: Place each slice on a festive holiday-themed plate with a scoop of peppermint or eggnog ice cream.
Decorating: Top the cake with sugared cranberries and a few sprigs of rosemary to give it a festive, snowy appearance. Add some white chocolate shavings to complete the holiday look.
5. Elegant Minimalism:
Serving: Serve slices on sleek, modern black or white plates to emphasize the cake’s rich colors.
Decorating: Keep the decoration simple with a few whole strawberries and a light dusting of cocoa powder. Arrange a few thin chocolate shards upright on the top of the cake for a clean and sophisticated presentation.
Can I Make The Cake Ahead Of Time?
Yes, you can make the cake layers a day or two in advance. Once the cake layers are completely cooled, wrap them tightly in plastic wrap and store them at room temperature.
The ganache and strawberries should be added on the day you plan to serve the cake to ensure the freshest presentation.
What Can I Use If I Don’t Have Heavy Cream For The Ganache?
If you don’t have heavy cream, you can substitute it with an equal amount of coconut cream or evaporated milk. Both alternatives will still provide a rich and creamy ganache, though the flavor may slightly differ.
Can I Use Frozen Strawberries Instead Of Fresh Ones?
While fresh strawberries are recommended for the best texture and flavor, you can use frozen strawberries if fresh ones are not available.
Be sure to thaw and drain them well before using, as excess moisture can affect the cake’s texture and appearance.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3 days. Before serving, allow the cake to come to room temperature for the best texture and flavor.
Can I Make This Cake Gluten-Free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is designed for baking and includes a binding agent like xanthan gum or guar gum for the best results.
Conclusion
A Strawberry Covered Chocolate Cake is not just about following a recipe; it’s about crafting a culinary masterpiece that brings joy and satisfaction to those who savor it.
The rich, moist layers of chocolate cake, combined with the smooth, luscious ganache and the refreshing burst of strawberries, create a dessert that is both visually stunning and delectably irresistible.
Whether it’s for a birthday, anniversary, or any celebration, this cake promises to be the highlight of your event, leaving a lasting impression on your guests.
Embrace the process, enjoy the experience, and most importantly, delight in the delicious results of your effort. Happy baking!
More Amazing Chocolate Cakes
Strawberry Filling Chocolate Cake
Creamy Chocolate Cake Cheesecake Recipe
Strawberry Covered Chocolate Cake
Equipment
- Mixing bowls
- Measuring cups and spoons
- 9-inch round cake pans,
- offset spatula
- piping bag (optional)
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Strawberry Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 1 pint fresh strawberries hulled and sliced
Instructions
Making the Chocolate Cake
- Prep the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla.
- Create the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in pans before frosting.
Making the Strawberry Buttercream
- Cream the butter: In a large bowl, cream the softened butter until light and fluffy.
- Add sugar gradually: Gradually add the powdered sugar, beating on medium-high speed until smooth.
- Incorporate flavors: Stir in the strawberry puree, lemon juice, and vanilla extract until well combined.
Assembling the Cake
- Level cakes: Once cooled, level the tops of the cakes if necessary.
- Layer and frost: Place one cake layer on a serving plate. Spread a generous layer of strawberry buttercream on top. Add the second layer and frost the top and sides of the cake with the remaining buttercream.
- Decorate: Arrange the sliced strawberries on top of the frosted cake.