Description
This decadent Chocolate Covered Strawberry Cake combines rich cocoa-flavored layers with a luscious strawberry-infused cream cheese frosting, topped with a smooth chocolate ganache drip and fresh chocolate-covered strawberries. Perfect for special occasions or any celebration, this cake expertly balances chocolate and berry flavors with a creamy, indulgent finish.
Ingredients
Scale
Cake
- 2 1/2 cups All-purpose flour
- 1 cup Dutch process cocoa powder
- 1 3/4 cup White granulated sugar
- 2 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 3.5 oz Semi-sweet chocolate bar (melted, Lindt 70%)
- 3/4 cup Oil (canola or vegetable)
- 2 tsp Pure vanilla extract
- 1 1/4 cup Buttermilk (room temperature)
- 4 Large eggs (room temperature)
- 3/4 cup Hot water (steaming)
Strawberry Cream Cheese Frosting
- 8 oz Cream cheese (room temperature)
- 1 1/2 cups Unsalted butter (slightly cold)
- 6 cups Powdered sugar (sifted)
- 2 oz Freeze dried strawberries (ground)
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- 1/3 cup Heavy cream
Chocolate Ganache Drip
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Topping
- Chocolate covered strawberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with baking spray, then line each pan with an 8-inch parchment paper circle and spray again to ensure easy cake removal.
- Melt Chocolate: Microwave the semi-sweet chocolate bar in 30-second intervals, stirring well between each until it starts melting, then in shorter 15-second bursts until fully melted. Set aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour and Dutch process cocoa powder. Add white sugar, baking powder, baking soda, and salt, then stir to combine evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together oil, vanilla extract, buttermilk, eggs, and the melted chocolate. Heat the water on the stove until steaming and slowly incorporate it into the wet mixture, stirring continuously to avoid cooking the eggs.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and whisk gently until just combined, ensuring not to overmix. Divide the batter evenly among the prepared cake pans.
- Bake the Cake: Bake the pans in the preheated oven for 25-27 minutes. Check for doneness by inserting a toothpick into the center— it should come out clean. Remove from oven.
- Cool Cakes: Let the cakes rest in the pans for 10 minutes to set, then transfer them onto cooling racks. Allow them to cool completely before frosting.
- Prepare Strawberry Cream Cheese Frosting: Leave butter out for about 30 minutes until slightly cool but still firm. Meanwhile, sift powdered sugar into a large bowl and add the ground freeze-dried strawberries, mixing together.
- Beat Butter and Cream Cheese: Using a mixer, beat the butter and cream cheese on high speed for 2 minutes until fluffy. Scrape down the sides of the bowl.
- Add Sugar Mixture: Gradually add the powdered sugar with ground strawberries to the butter mixture. Then mix in vanilla extract, salt, and heavy cream on low speed until incorporated.
- Whip Frosting: Increase mixer speed to high and beat for 1-2 minutes until the frosting is smooth, creamy, and spreadable.
- Make Chocolate Ganache Drip: Place chocolate chips into a heatproof bowl. Warm heavy cream in a saucepan over medium-low heat just until hot and steaming; do not boil. Pour hot cream over chocolate chips, let sit for about 30 seconds to 1 minute, then stir until smooth.
- Adjust Ganache Temperature: If any chocolate chunks remain, microwave the mixture for 15 seconds and stir again. Allow ganache to cool to room temperature but still pourable before using.
- Chill Cake Layers: Place the cooled cake layers in the freezer for 30 minutes to firm up before assembling. Trim any domed tops with a serrated knife to create level layers.
- Prepare Cake Base: Place a small dollop of frosting on your cake board to secure the cake during decorating.
- Assemble Cake Layers: Set the first cake layer on the board and spread about 1 cup of frosting evenly over the top. Repeat with the second layer, then add the last layer on top without frosting.
- Crumb Coat: Apply a thin, light layer of frosting over the entire cake, allowing some cake texture to show through. Freeze for 15 seconds to lock in crumbs.
- Final Frosting Layer: Spread the remaining frosting smoothly over the cake, covering all sides. Freeze again for 10 minutes to firm the frosting.
- Apply Chocolate Drip: Using either half the chocolate ganache, spread it around the edges of the cake, allowing it to naturally drip down the sides, or pour ganache into a squeeze bottle and create controlled drips along the edges.
- Decorate: Top the cake with chocolate-covered strawberries for a final elegant touch.
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter mix evenly.
- Do not overmix the batter to keep the cake tender and moist.
- Sifting dry ingredients ensures a smooth batter without lumps.
- Freeze dried strawberries add concentrated strawberry flavor without extra moisture; grind finely to mix well.
- Allow the chocolate ganache to cool sufficiently before applying the drip to prevent melting the frosting.
- Chilling cake layers before assembly makes frosting easier and prevents crumbling.
- You can prepare chocolate-covered strawberries ahead and store them refrigerated until decorating.
