Print

Decadent Chocolate-Covered Strawberry Cake

chocolate-covered strawberry cake - featured image
Print Recipe

A moist chocolate cake layered with fresh strawberries and covered in a glossy chocolate ganache, perfect for special moments and celebrations.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ⅔ cup (160ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk (or milk + 1 tablespoon lemon juice)
  • 1 cup (240ml) hot water
  • 2 cups (about 300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (optional, for macerating strawberries)
  • 1 ½ cups (270g) semisweet or bittersweet chocolate chips
  • ¾ cup (180ml) heavy cream
  • 1 tablespoon unsalted butter, softened
  • Whole strawberries (optional, for decorating)
  • Chopped toasted almonds or pistachios (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  3. In another bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth. Add buttermilk and mix gently.
  4. Gradually add dry ingredients to wet mixture, stirring slowly to avoid lumps. Slowly pour in hot water and mix until batter is thin and smooth.
  5. Divide batter evenly between prepared pans and smooth tops with a spatula.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cakes sit in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. Hull and slice strawberries. Toss with sugar if desired and let sit for 10 minutes to macerate.
  9. Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in softened butter until glossy.
  10. Place one cake layer on serving plate. Spread sliced strawberries evenly over the top. Place second cake layer on top.
  11. Pour chocolate ganache over the top, letting it drip down the sides. Smooth with an offset spatula if needed.
  12. Decorate with whole strawberries or nuts before ganache sets.
  13. Refrigerate for at least 30 minutes to set ganache before slicing.

Notes

Use room temperature eggs and buttermilk for smooth batter. Do not overmix to keep cake tender. Macerate strawberries with sugar to enhance flavor and moisture. Melt chocolate gently using a double boiler to avoid burning. Let ganache cool slightly before pouring for best results. Chill cake to set ganache before slicing. For dairy-free or vegan versions, substitute ingredients as suggested in the recipe.

Nutrition

Keywords: chocolate cake, strawberry cake, chocolate ganache, easy cake recipe, special occasion dessert, moist chocolate cake, fresh strawberries, layered cake

Find it online: https://yumyep.com/decadent-chocolate-covered-strawberry-cake-recipe-easy-perfect-for-special-moments/