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Chocolate Covered Strawberry Cake

Chocolate Covered Strawberry Cake
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Chocolate Covered Strawberry Cake is a moist and fluffy layered cake blending fresh ripe strawberries with rich chocolate ganache, topped with luscious chocolate-dipped strawberries. This elegant dessert balances fruity freshness and indulgent sweetness, perfect for celebrations or everyday treats.

Ingredients

Scale

Strawberries

  • Fresh ripe strawberries (for batter and decoration)

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free version)
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¾ cups sugar

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk or buttermilk
  • 2 teaspoons vanilla extract

Ganache & Decoration

  • 8 ounces high-quality semi-sweet or bittersweet chocolate (for ganache and coating strawberries)
  • ¾ cup heavy cream (for ganache)

Instructions

  1. Prepare the fresh strawberries: Wash strawberries thoroughly, pat dry, hull them. Reserve some whole strawberries for chocolate coating later and chop the rest if folding into the batter.
  2. Mix dry ingredients: Sift together flour, cocoa powder, baking powder, and baking soda into a bowl to ensure even mixing and no lumps.
  3. Cream butter and sugar: Beat softened butter and sugar with a mixer until light and fluffy to incorporate air and create a soft crumb.
  4. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract for flavor.
  5. Combine wet and dry ingredients: Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with flour, mixing gently to keep batter airy.
  6. Fold in chopped strawberries (optional): Carefully fold chopped strawberries into the batter to add bursts of fruit without crushing them.
  7. Bake the cake layers: Divide batter evenly into greased cake pans and bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean.
  8. Prepare chocolate ganache: Heat heavy cream until just simmering, pour over chopped chocolate, and stir until smooth and glossy.
  9. Assemble and frost the cake: Once cooled, layer the cake with ganache between layers and cover all sides with remaining ganache for a luscious finish.
  10. Dip strawberries in chocolate: Dip reserved whole strawberries into melted chocolate, place on parchment to set, and decorate the top of the cake once firm.

Notes

  • Use room temperature ingredients for smoother batter and even baking.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Chill ganache slightly before frosting for easier spreading and less mess.
  • Use fresh, firm strawberries to avoid sogginess and maintain attractive toppings.
  • Allow cake layers to cool completely before frosting to prevent ganache from melting.

Nutrition

Keywords: chocolate cake, strawberry cake, chocolate ganache, layered cake, chocolate-covered strawberries, dessert, birthday cake, gluten-free option

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