Irresistible Best Chocolate Covered Strawberry Cake Recipe
This Best Chocolate Covered Strawberry Cake combines indulgent flavors of chocolate and strawberries, making it a showstopper dessert perfect for any occasion.
Equipment
- Oven
- Mixing bowl
- cake pans
- Electric mixer
- Wire rack
Ingredients
For the Cake
- 1 cup Fresh Strawberries Adds natural sweetness and flavor; use fresh for decoration.
- 2 cups All-Purpose Flour Core structure; contributes to a fluffy texture.
- 2 teaspoons Baking Powder Leavens the cake for a light and airy crumb.
- 1 teaspoon Salt Balances sweetness and enhances the cake’s overall flavor.
- 1 cup Unsalted Butter (Room Temperature) Creates a tender crumb when creamed with sugar.
- 1.5 cups Granulated Sugar Provides sweetness and moisture, contributing to the cake's structure.
- 4 Eggs Binds ingredients together and adds moisture.
- 0.5 cup Vegetable Oil Keeps the cake moist and tender; can substitute with other neutral oils.
- 1 teaspoon Vanilla Extract Adds depth of flavor for an enhanced taste.
- 1 teaspoon Strawberry Extract Boosts strawberry flavor; can substitute with pureed strawberries for more fruitiness.
- 1 drop Pink Food Coloring Optional color boost for a more vibrant cake.
For the Ganache
- 8 ounces Chocolate (for Ganache) Richness and flavor; chop finely for even melting.
- 1 cup Heavy Cream Creates a smooth, glossy ganache; warm cream prevents seizing.
For the Buttercream
- 4 cups Powdered Sugar Sweetness and smooth texture; sifted for a lump-free mix.
- 1 teaspoon Lemon Zest Brightens the strawberry flavor without overpowering; optional.
For Decoration
- 4 ounces Chocolate (for Garnish) Coats fresh strawberries for topping; ensure not too hot to maintain texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
- Finely dice fresh strawberries and set them aside.
- Cream room-temperature unsalted butter with granulated sugar for about 4-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then mix in the vegetable oil, vanilla extract, and strawberry extract until smooth.
- Gradually mix the dry ingredients into the wet mixture, alternating with the diced strawberries. Stir until just combined.
- Divide the batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cakes cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
- Prepare the ganache by pouring warm heavy cream over finely chopped chocolate and stirring until smooth.
- Beat room-temperature butter with sifted powdered sugar until well combined, then mix in strawberry puree and lemon zest if desired.
- Assemble the cake by layering the strawberry buttercream and ganache between each cake layer. Frost the exterior of the cake with remaining buttercream.
- Dip fresh strawberries in melted chocolate and arrange them on top of the cake.
Notes
Allow cake layers to cool completely for at least 1 hour before frosting. Use room-temperature eggs for an ideal emulsion.