There’s a certain enchantment that fills the air when you bake a Chocolate Covered Strawberry Drip Cake. As the rich aroma of dark chocolate wafts through my kitchen, it sparks memories of celebrations and shared moments with loved ones. This cake isn’t just a dessert; it’s a heartfelt gesture meant for those special occasions when you want to treat someone to something unforgettable.
Imagine three layers of moist chocolate cake, perfectly balanced with a sweet strawberry filling and slathered in creamy chocolate Swiss meringue buttercream. Topped off with glistening chocolate-covered strawberries, each slice is a celebration in itself! Whether it’s Valentine’s Day, a birthday, or simply a gathering of friends, this stunning cake transforms any moment into a memory worth savoring. Join me as we dive into the joys of making this showstopper—your taste buds will thank you!
Why is the Chocolate Covered Strawberry Drip Cake irresistible?
Decadent Layers: With three rich layers of moist chocolate cake, each bite is a heavenly experience that melts in your mouth.
Sumptuous Strawberry Filling: The sweet and tangy strawberry filling elevates the flavor profile, making it a treat for both chocolate and fruit lovers.
Visual Showstopper: Topped with stunning chocolate-covered strawberries and a glossy ganache, it’s the perfect centerpiece for any celebration.
Celebration Ready: Whether for Valentine’s Day or special gatherings, this cake brings joy and indulgence to every occasion.
Easy to Customize: Want to switch things up? Try adding raspberries or even a nutty crunch between the layers for a twist!
Memorable Gift: Share this delightful cake with loved ones and create lasting memories over a slice of sweetness.
Chocolate Covered Strawberry Drip Cake Ingredients
For the Cake Layers
• Granulated Sugar (2 cups + 2 tablespoons / 15 oz) – Provides sweetness and structure; substitute with coconut sugar for a deeper flavor.
• All-Purpose Flour (1 3/4 cups / 8.3 oz) – Gives structure to the cake; opt for a gluten-free blend if needed.
• Dutch-Processed Cocoa Powder (3/4 cup + 2 tbsp / 3 oz) – Adds rich chocolate flavor; unsweetened cocoa can replace for varying intensity.
• Baking Powder (1 1/2 tsp) and Baking Soda (1 1/2 tsp) – Essential leavening agents; ensure freshness for best results.
• Salt (1 1/2 tsp) – Balances sweetness and enhances flavor.
• Eggs (2) – Adds richness; egg replacers work for vegan versions.
• Whole Milk (1 cup / 8 oz) – Keeps the cake moist; use almond or oat milk for a dairy-free option.
• Vegetable Oil (1/2 cup / 3.6 oz) – Ensures moisture; melted unsalted butter can work as a substitute.
• Vanilla Extract (1 tbsp) – Enhances overall flavor; vanilla bean paste can deepen the taste.
• Instant Espresso Powder (2 tbsp) – Intensifies chocolate flavor; can be omitted but may reduce richness.
• Boiling Water (3/4 cup / 6.3 oz) – Activates cocoa and espresso, improving the overall cake flavor.
For the Strawberry Filling
• Frozen Strawberries (12 oz, thawed) – Used for filling; fresh strawberries work beautifully as well if available.
• Sugar (1/4 cup) – Sweetens the filling; adjust to taste.
• Cornstarch (3 tbsp mixed with cold water) – Thicken the filling; it helps create a perfect consistency.
For the Swiss Meringue Buttercream
• Egg Whites (1/2 cup + 2 tbsp) – Base of the buttercream; ensure they are fresh for stability.
• Unsalted Butter (2 cups / 4 sticks, softened) – Provides rich texture; room temperature is best for mixing.
• Bittersweet Chocolate (6 oz, melted) – Adds an extra chocolate layer to the buttercream flavor.
• Semi-Sweet Chocolate (6 oz, chopped) – Enhances the sweetness and depth of the buttercream.
For the Ganache Drip
• Heavy Cream (3/4 cup / 6 oz) – Creates a glossy finish for the ganache; make sure it’s fresh for the best consistency.
• Chocolate (amount varies, for melting) – Use your preferred combination of bittersweet or semi-sweet chocolate for the drip.
This wonderful Chocolate Covered Strawberry Drip Cake is destined to create smiles and memorable moments! Happy baking!
How to Make Chocolate Covered Strawberry Drip Cake
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Preheat the oven to 325°F (160°C) and prepare three 8-inch round cake pans with nonstick spray. This ensures that your cake layers come out perfectly without any sticking.
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Combine all dry ingredients, including sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk them together until evenly mixed and set aside.
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Mix the wet ingredients like eggs, milk, vegetable oil, and vanilla extract in a separate bowl until well blended. This combination adds richness to your cake.
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Dissolve the instant espresso powder in the boiling water, then pour this hot mixture into the wet ingredients. It enhances the chocolate flavor beautifully.
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Combine the wet and dry mixtures, stirring gently until just blended. Be careful not to overmix; a few flour streaks are perfectly fine.
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Distribute the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs.
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Cool the cakes in the pans for about 30 minutes, then transfer them to wire racks to cool completely. This is crucial for a sturdy cake that won’t wobble when you frost it.
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Prepare the strawberry filling by puréeing the thawed strawberries and heating them with sugar and cornstarch until thickened. Allow it to cool completely before using.
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Whip egg whites and sugar over a double boiler until the mixture reaches 160°F (70°C). Then, using a hand mixer, beat until stiff peaks form. This will create a light and airy meringue.
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Gradually add softened butter and melted chocolate to your egg white mixture, beating until you have a silky Swiss meringue buttercream.
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Assemble the cake by placing one layer on a cake board. Spread a layer of buttercream, followed by the strawberry filling, then top with another cake layer. Repeat this process until all layers are assembled, then crumb coat the entire cake and chill it for about 30 minutes.
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Prepare the ganache drip by heating heavy cream and mixing it with melted chocolate until smooth. Drizzle the ganache over the chilled cake, letting it elegantly drip down the sides. Decorate with buttercream swirls and chocolate-covered strawberries on top.
Optional: Serve with a sprinkle of fresh mint leaves for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chocolate Covered Strawberry Drip Cake preparations are perfect for busy home cooks looking to save time! You can bake the cake layers up to 3 days in advance; wrap them tightly in plastic wrap and refrigerate to maintain their moisture. The strawberry filling can be made up to 5 days ahead as well, just store it in an airtight container in the fridge to preserve its sweetness. When you’re ready to assemble, simply whip up the Swiss meringue buttercream and layer it between the cooled cake and filling. Finish by preparing the ganache drip right before serving to ensure it stays glossy and fresh. By prepping in advance, you’ll create an impressive dessert with reduced effort, and it will be just as delicious!
Expert Tips for Chocolate Covered Strawberry Drip Cake
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Use Fresh Ingredients: Always opt for fresh eggs and quality chocolate to ensure your cake has the best flavor and texture possible.
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Prevent Sticking: A well-prepared pan is essential. Use parchment paper on the bottom of your cake pans for easy release, especially for the chocolate covered strawberry drip cake layers.
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Cooling Is Key: Allow the cake layers to cool completely before frosting. This prevents the buttercream from melting and ensures a beautiful finish on your cake.
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Perfect Meringue: When whipping egg whites for the Swiss meringue buttercream, make sure there are no traces of yolk. This ensures the meringue can reach stiff peaks properly.
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Make-Ahead Convenience: Prepare your cake layers and strawberry filling a day in advance. This not only saves time but also develops deeper flavors for your chocolate covered strawberry drip cake.
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Controlled Ganache Drip: For a perfect ganache drizzle, let the ganache cool slightly before applying. This prevents it from running too quickly down the sides of your cake.
Storage Tips for Chocolate Covered Strawberry Drip Cake
Room Temperature: Allow the cake to cool completely before storing it at room temperature in an airtight container for up to 2 days.
Fridge: If you’re not consuming the cake right away, store it in the refrigerator for up to a week. Make sure it’s covered to maintain moisture.
Freezer: For longer storage, freeze individual slices or the whole cake wrapped tightly in plastic wrap followed by aluminum foil. This keeps it good for up to 3 months.
Reheating: To enjoy a slice after freezing, simply let it thaw in the fridge overnight. For a warm touch, gently microwave it for 10-15 seconds.
Chocolate Covered Strawberry Drip Cake Variations
Feel free to get creative with this delightful cake, exploring flavors and textures that excite your taste buds!
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Berry Medley: Substitute strawberries with a mix of blueberries and raspberries for a colorful twist that adds tartness. The vibrant colors invite joy, making it visually stunning too!
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Nutty Crunch: Add chopped hazelnuts or almonds between cake layers for a delightful crunch. It brings a new layer of texture and nutty flavor that perfectly complements the chocolate.
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Minty Fresh: Incorporate a few drops of peppermint extract into the buttercream for a refreshing mint chocolate experience. This lovely addition is perfect for those wanting a bold, seasonal flavor.
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Spiced Chocolate: Add a pinch of cinnamon or a dash of cayenne pepper to the chocolate batter. It elevates the chocolate flavor to new heights, creating a warm, inviting profile that’s unexpected yet delicious.
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Decadent Caramel: Drizzle homemade or store-bought caramel sauce between layers for a rich flavor boost and added sweetness. This twist is a treat for caramel lovers and enhances the indulgent nature of the cake.
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Coffee Infusion: Swap the boiling water for brewed coffee in the cake batter. The added coffee deeply enriches the chocolate flavor, creating a more intense experience that’s sure to please.
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Fruity Frosting: Mix strawberry puree into the buttercream to blend the cake and frosting flavors wonderfully. It not only looks stunning but also adds a fruity brightness that balances the richness.
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Coconut Cream: Substitute whole milk with coconut milk for a tropical flair, and consider adding toasted coconut flakes on top. The inviting coconut flavor brings a lovely lightness that is perfect for summer gatherings.
What to Serve with Chocolate Covered Strawberry Drip Cake?
Creating a delightful dining experience doesn’t end with the cake—let’s enhance your celebration with scrumptious pairings!
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Fresh Berries: Juicy strawberries or raspberries perfectly balance the richness of the cake, adding a refreshing burst of flavor.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream elevates the dessert experience, providing a cool contrast to the warm chocolate.
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Chocolate-Covered Pretzels: The salty crunch of pretzels offers a fun texture and flavor contrast, making each bite unforgettable.
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Coffee: A steaming cup of coffee harmonizes beautifully with the cake’s flavors, enhancing the chocolate experience with its warm, robust undertones.
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Whipped Cream: Soft, airy whipped cream adds lightness and complements the cake’s richness, making it feel indulgent yet balanced.
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Sparkling Wine: Toast with a glass of sparkling wine or champagne. Its bubbly nature highlights the celebratory feel while cutting through the sweetness.
Elevate your special occasion with these pairs, making every moment as sweet as your Chocolate Covered Strawberry Drip Cake!
Chocolate Covered Strawberry Drip Cake Recipe FAQs
How do I select ripe strawberries for the filling?
Absolutely! Look for strawberries that are bright red, plump, and firm. Avoid those with dark spots or mushy areas, as they might be overripe. If you can’t find fresh strawberries, frozen ones (thawed) work beautifully as well!
What is the best way to store leftover Chocolate Covered Strawberry Drip Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days. If you need to store it longer, moving it to the refrigerator will allow it to last up to a week. Ensure it’s well-covered to retain moisture!
Can I freeze Chocolate Covered Strawberry Drip Cake?
Very! To freeze, wrap individual slices or the whole cake tightly in plastic wrap, followed by aluminum foil, and place it in the freezer. It will keep well for up to 3 months. For best results, thaw slices in the refrigerator overnight or use a microwave for a quick warm-up—just 10-15 seconds will do the trick!
What should I do if my ganache drips too quickly down the cake?
Common issue! Allow your ganache to cool slightly before drizzling it on the cake. If it’s too hot, it will run down too fast and may not stay in place. If this happens, just chill the cake for a few minutes to help set the ganache.
Are there any dietary considerations I should be aware of with this recipe?
Definitely! This cake contains gluten, dairy, and eggs, making it unsuitable for those with allergies to these ingredients. For a dairy-free version, swap the milk with almond or oat milk and use egg replacers to accommodate vegan diets.
Can I make this Chocolate Covered Strawberry Drip Cake in advance?
Absolutely! You can prepare the cake layers and the strawberry filling a day ahead, storing them in the refrigerator. Assemble the cake on the day you plan to serve it for the freshest flavor—just make sure to chill it for about 30 minutes after crumb coating before adding the ganache!
Chocolate Covered Strawberry Drip Cake for Ultimate Indulgence
Equipment
- 8-inch round cake pans
- Mixing bowls
- - Hand mixer
- Spatula
- double boiler
Ingredients
For the Cake Layers
- 2 cups Granulated Sugar substitute with coconut sugar for deeper flavor
- 1.75 cups All-Purpose Flour opt for gluten-free blend if needed
- 0.75 cups Dutch-Processed Cocoa Powder unsweetened cocoa can replace for varying intensity
- 1.5 tsp Baking Powder ensure freshness for best results
- 1.5 tsp Baking Soda ensure freshness for best results
- 1.5 tsp Salt balances sweetness
- 2 large Eggs egg replacers work for vegan versions
- 1 cup Whole Milk use almond or oat milk for dairy-free option
- 0.5 cup Vegetable Oil melted unsalted butter can substitute
- 1 tbsp Vanilla Extract vanilla bean paste can deepen the taste
- 2 tbsp Instant Espresso Powder can be omitted
- 0.75 cups Boiling Water activates cocoa and espresso
For the Strawberry Filling
- 12 oz Frozen Strawberries thawed; fresh strawberries work beautifully as well
- 0.25 cups Sugar adjust to taste
- 3 tbsp Cornstarch mixed with cold water
For the Swiss Meringue Buttercream
- 0.5 cups Egg Whites ensure freshness for stability
- 2 cups Unsalted Butter softened, room temperature
- 6 oz Bittersweet Chocolate melted
- 6 oz Semi-Sweet Chocolate chopped
For the Ganache Drip
- 0.75 cups Heavy Cream fresh for best consistency
- amount varies Chocolate for melting; bittersweet or semi-sweet
Instructions
Steps to Prepare
- Preheat the oven to 325°F (160°C) and prepare three 8-inch round cake pans with nonstick spray.
- Combine all dry ingredients in a large mixing bowl and whisk them together.
- Mix the wet ingredients in a separate bowl until well blended.
- Dissolve the instant espresso powder in the boiling water, then pour it into the wet ingredients.
- Combine the wet and dry mixtures, stirring gently.
- Distribute the batter evenly among the prepared cake pans and bake for 25-30 minutes.
- Cool the cakes in the pans for about 30 minutes, then transfer to wire racks.
- Prepare the strawberry filling by puréeing thawed strawberries and heating with sugar and cornstarch.
- Whip egg whites and sugar over a double boiler, then beat until stiff peaks form.
- Gradually add softened butter and melted chocolate to the meringue.
- Assemble the cake by spreading a layer of buttercream and strawberry filling between layers.
- Prepare the ganache drip by heating heavy cream and mixing it with melted chocolate.
- Drizzle the ganache over the chilled cake and decorate.