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Chocolate Covered Strawberry Cake Recipe

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★★★★★

4.9 from 148 reviews

This decadent Chocolate Covered Strawberry Cake combines moist chocolate layers infused with coffee and buttermilk, layered with fresh strawberry buttercream and juicy diced strawberries. The cake is beautifully adorned with chocolate ganache and hand-dipped chocolate covered strawberries, providing a perfect blend of fruity freshness and rich chocolate indulgence, ideal for special celebrations or dessert lovers.

Ingredients

Scale

Strawberry Purée

  • 2 cups (16 oz) fresh strawberries, stems removed and diced

Chocolate Covered Strawberries

  • 10 large strawberries, rinsed and pat dry
  • 8 oz. dark chocolate, chopped
  • 1 tablespoon vegetable shortening
  • 1/2 cup pink candy melts

Strawberry Buttercream

  • 3 cups unsalted butter, softened to room temperature
  • 12 cups powdered sugar, sifted
  • 3/4 cup strawberry purée, cooled completely
  • 4–6 tablespoons heavy cream or milk, as needed
  • Pink gel food colouring (optional)

Chocolate Ganache

  • 2 cups dark chocolate chips
  • 1 cup heavy whipping cream

Cake Batter

  • 2 and 1/4 cups all-purpose flour
  • 1 and 1/2 cups unsweetened cocoa powder
  • 1 and 1/2 teaspoon salt
  • 2 and 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 and 1/2 cups unsalted butter, room temperature
  • 2 and 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 3/4 cup sour cream, room temperature
  • 1 and 1/2 tablespoon pure vanilla extract
  • 1 and 1/2 tablespoon instant espresso powder
  • 2 and 1/4 cups buttermilk, room temperature
  • 2 cups (16 oz) fresh strawberries, stems removed

Instructions

  1. Prepare Strawberry Purée: Purée 2 cups diced strawberries in a blender until smooth. Pour into a saucepan and cook over medium-low heat for 20-25 minutes, stirring occasionally, until reduced to approximately 3/4 cup. Allow to cool to room temperature, then refrigerate until completely chilled, preferably overnight.
  2. Preheat and Prepare Pans: Preheat oven to 350°F (177°C). Grease four 8-inch round cake pans and line them with parchment rounds. Set aside.
  3. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda. Whisk to combine and set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium speed for 4-5 minutes until pale and fluffy. Scrape down the bowl sides and bottom.
  5. Add Eggs: Lower the mixer speed to medium-low and add eggs one at a time, mixing each until just combined. Scrape down the sides and bottom of the bowl as needed.
  6. Add Flavoring and Sour Cream: In a small bowl, combine vanilla extract and instant espresso powder. Add this mixture along with sour cream to the batter and beat on medium speed until fully incorporated.
  7. Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredients in three portions and buttermilk in two portions to the batter, starting and ending with the dry ingredients. Beat each addition just until combined. Fold in the 2 cups diced fresh strawberries gently.
  8. Divide and Bake: Evenly distribute the batter between the prepared cake pans, using a little over 2 cups per pan. Bake two pans at a time for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
  9. Cool Cakes: Allow cakes to cool in pans for 10 minutes before transferring to cooling racks to cool completely. Cakes can be wrapped tightly and refrigerated or frozen if not assembling immediately.
  10. Make Chocolate Ganache: Heat heavy whipping cream and dark chocolate chips in 30-second intervals in the microwave until steaming hot. Stir until smooth and thickened. Set aside to cool slightly.
  11. Prepare Strawberry Buttercream: Beat softened butter in a stand mixer on medium-high speed for 5-6 minutes until very pale and fluffy. Gradually add powdered sugar in two halves, mixing on low speed until combined after each addition.
  12. Add Strawberry Purée: Incorporate the reduced strawberry purée into the buttercream, beating until smooth and evenly colored. Add remaining powdered sugar gradually on low speed.
  13. Adjust Consistency and Color: If the frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency is achieved. Tint with pink gel food coloring if a more vibrant color is desired. Beat on medium-high speed for 5-7 minutes until light and fluffy.
  14. Prepare Chocolate Covered Strawberries: Wash and dry at least 10 large strawberries. Line a baking sheet with a silpat mat or wax paper.
  15. Melt Dark Chocolate: Melt dark chocolate and vegetable shortening in 30-second intervals, stirring until smooth.
  16. Dip Strawberries: Using a toothpick or holding by the stem, dip strawberries into melted chocolate, shake off excess, and place on baking sheet. Refrigerate for 5-10 minutes to set.
  17. Drizzle Pink Candy Melt: Melt pink candy melts in 15-second intervals until smooth, then transfer to a squeeze bottle or small ziplock bag. Snip a small corner and drizzle over set chocolate strawberries. Refrigerate until ready to use.
  18. Assemble Cake – First Layer: Place a dollop of frosting on a cake board or serving platter on a turntable. Set one cake layer on top and spread about 1 cup of strawberry buttercream evenly.
  19. Pipe Frosting and Add Ganache: Fill a disposable piping bag with frosting and pipe a double rim around the cake edges. Spoon in ganache and spread it thinly inside the rim. Sprinkle diced strawberries over the ganache.
  20. Repeat Layers: Repeat layering for remaining cake layers, placing the final layer upside down.
  21. Crumb Coat and Chill: Frost the whole cake with a thin layer of buttercream to seal crumbs. Chill the cake in the refrigerator for 30 minutes.
  22. Final Frosting and Chill: Apply a thick layer of frosting over the cake. Chill in the refrigerator for 30 minutes or freeze for 10-20 minutes to set.
  23. Decorate with Ganache: Transfer remaining ganache to a piping bag and drip ganache around the cake edges and fill the center; smooth with an offset spatula. Refrigerate 5-10 minutes to set ganache.
  24. Pipe Swirls and Add Strawberries: Place remaining frosting in a pastry bag fitted with a large star tip. Pipe 10 swirls on top of the cake and top each swirl with a chocolate covered strawberry. Slice and serve.

Notes

  • Make sure all refrigerated ingredients are brought to room temperature for best results in baking and frosting.
  • The strawberry purée can be made ahead and refrigerated overnight to speed up assembly day.
  • Use high-quality dark chocolate for dipping strawberries and ganache for the best flavor and texture.
  • The cake layers can be baked in advance, wrapped well, and frozen for up to 2 months.
  • The espresso powder enhances the chocolate flavor but can be omitted if desired.
  • Adjust the amount of heavy cream in the buttercream to get your preferred consistency for spreading or piping.
  • Ensure strawberries are completely dry before dipping in chocolate to prevent seizing.
  • Shrink-wrap and refrigerate decorated cake can be kept for up to 3 days for optimal freshness.

Keywords: chocolate cake, strawberry cake, chocolate covered strawberries, layered cake, chocolate ganache, strawberry buttercream, dessert, chocolate strawberry dessert

Find it online: https://dailysimplerecipe.com/chocolate-covered-strawberry-cake-recipe/