Chocolate Covered Strawberry Drip Cake for Ultimate Indulgence
Indulge in a rich Chocolate Covered Strawberry Drip Cake, perfect for celebrations and creating memorable moments.
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.
Notes
Use fresh ingredients for best flavor. Allow the cake layers to cool completely before frosting.