Chocolate Covered Strawberries Cake
Indulge in the decadence of a Chocolate Covered Strawberries Cake, a show-stopping dessert that combines rich chocolate layers with the elegance of fresh strawberries. Perfect for celebrations or romantic occasions, this recipe features moist, cocoa-packed cake layers smothered in a silky ganache made from semi-sweet chocolate and heavy cream. A luscious touch of fresh strawberries adds a burst of natural sweetness, while homemade chocolate-dipped strawberries crown the cake with a visually stunning, gourmet finish. Easy enough for home bakers yet impressive enough to wow your guests, this dessert is a chocolate-lover’s dream. With its irresistible combination of flavors and textures, this is the ultimate recipe for festive gatherings or indulgent treats.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 2 cups Fresh strawberries
- 2 cups Semi-sweet chocolate chips
- 1 cup Heavy cream
- 1 tablespoon Butter
- 1 cup Dark chocolate (for dipping)
- 12 whole Strawberries (for dipping)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth, about 2 minutes.
Stir in the boiling water. The batter will be thin; this is normal.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a bowl.
Let the mixture sit for 1-2 minutes, then stir until smooth and glossy. Stir in the butter for extra shine. Let it cool until thickened but still spreadable.
To prepare the chocolate-covered strawberries, wash and dry the strawberries thoroughly. Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Dip each strawberry into the melted chocolate, covering it about three-quarters of the way. Place them on a parchment-lined tray to set.
Spread a layer of ganache over the first cake layer, then add a layer of sliced fresh strawberries. Place the second cake layer on top and frost the entire cake with ganache.
Decorate the top of the cake with the chocolate-covered strawberries and any remaining ganache as desired.
Chill the cake for 1-2 hours to set the ganache. Bring to room temperature before serving.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 70.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
