Indulge in the richness of decadent chocolate and the sweetness of fresh strawberries with this indulgent cake recipe. A perfect treat for special occasions or romantic evenings, this Decadent Chocolate Covered Strawberry Cake is sure to impress.
Decadent Chocolate Covered Strawberry Cake Recipe
This recipe combines the best of both worlds: moist, fluffy cake and rich, velvety chocolate, all wrapped up in a delicious strawberry-infused package. With a high-quality dark chocolate and fresh strawberries as the stars of the show, this cake is sure to satisfy even the sweetest of tooth.
Ingredients
Here's what you'll need to make this Decadent Chocolate Covered Strawberry Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 cup dark chocolate chips (at least 70% cocoa)
Instructions
Now that we have our ingredients, let's get started! Here's a step-by-step guide to making this Decadent Chocolate Covered Strawberry Cake:
- Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large mixing bowl, combine cocoa powder and milk. Stir until smooth.
- Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.
- Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Once the cakes are cool, place one layer on a serving plate or cake stand. Spread a layer of chocolate ganache on top of the cake. Arrange a layer of fresh strawberries on top of the ganache.
- Place the second cake layer on top of the strawberries and ganache. Frost the top and sides of the cake with the remaining chocolate ganache.
Key Points
- Use high-quality dark chocolate for the best flavor.
- Don't overmix the batter, or your cake may be dense.
- Let the cake cool completely before assembling and frosting.
- Arrange fresh strawberries on top of the cake in a pattern that suits your style.
- This cake is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.
Chocolate Ganache Recipe
Here's a simple recipe for chocolate ganache:
- 1 cup dark chocolate chips (at least 70% cocoa)
- 1/2 cup heavy cream
Heat the cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth.
| Nutrition Information | Values |
|---|---|
| Calories per serving | 420 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 60mg |
| Sodium | 250mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 4g |
| Sugars | 30g |
| Protein | 6g |
Can I use milk chocolate instead of dark chocolate?
+While you can use milk chocolate if you prefer, keep in mind that it will give your cake a sweeter and creamier flavor profile. Dark chocolate provides a deeper, richer flavor that pairs well with the sweetness of the strawberries.
How do I store leftover cake?
+Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving.
Can I make this cake ahead of time?
+Yes, you can make the cake layers and chocolate ganache ahead of time. Store the cake layers in an airtight container at room temperature for up to 2 days, and store the chocolate ganache in an airtight container in the refrigerator for up to 3 days. Assemble and frost the cake just before serving.