Chocolate Covered Strawberry Cake

5 from 1 vote

Chocolate Covered Strawberry Cake

Celebrate any occasion with a delicious Chocolate Covered Strawberry Cake. Chocolate layers, strawberry filling, strawberry frosting, and chocolate ganache.

Prep Time30

Cook Time30

Decorating20

Total Time1 20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 784kcal

Author: Keri

Ingredients

For the Chocolate Cake:

2 cups All-Purpose Flour
1 ¾ cups Granulated Sugar
¾ cup Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1 ½ teaspoons Baking Soda
1 teaspoon Salt
2 Eggs room temperature
1 cup Milk
½ cup Vegetable Oil
2 teaspoons Vanilla Extract
1 cup Boiling Water

For the Strawberry Filling:

2 cups Strawberries fresh, chopped
¼ cup Granulated Sugar
1 tablespoon Cornstarch
1 tablespoon Water

For the Strawberry Buttercream

1 cup Unsalted Butter softened
4 cups Confectioners Sugar
½ cup Strawberry Jam
1 teaspoon Vanilla Extract
Pinch Salt

For the Chocolate Ganache:

1 cup Semi-sweet Chocolate Chips
½ cup Heavy Cream

Instructions

For the Chocolate Layer Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in the boiling water. The batter will be thin—don’t worry; this is normal.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Strawberry Filling:

In a saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring occasionally, for 5-7 minutes until the strawberries release their juices.
Mix the cornstarch and water in a small bowl to make a slurry. Stir it into the strawberry mixture and cook until it thickens. Remove from heat and let cool completely.

For the Strawberry Buttercream Frosting:

Beat the softened butter in a large bowl until creamy.
Gradually add confectioners’ sugar, one cup at a time, beating until fluffy.
Add the strawberry jam, vanilla extract, and a pinch of salt. Beat until smooth and evenly combined.

For the Chocolate Ganache:

Place the chocolate chips in a heatproof bowl.
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for a minute. Stir until smooth and glossy. Let it cool slightly to thicken.
Once cooled, you can put the ganache into a pipe bag, or pour directly from measuring cup.

How to Assemble the Cake:

Place one cake layer on a serving plate. Pipe a ring of strawberry frosting around the edge.
Spread the strawberry filling inside the frosting ring.
Place the second cake layer on top and frost the entire cake with the remaining strawberry frosting.
Add some swirls around the top and base of the cake if desired.
Pour the ganache over the top, letting it drip down the sides for a dramatic effect.
Garnish with chocolate-dipped strawberries, if desired.
Refrigerate for 15-20 minutes to set before serving.

Notes

To save time, bake the cake layers ahead of time. You can also make the strawberry filling ahead of time.

If you do not have a piping bag, a large Zip-top bag can be used. Just cut a small corner off of one end.

Store the cake in an airtight container in the refrigerator for up to 4 days.

Nutrition