Why You’ll Love This Recipe
This Chocolate Covered Strawberry Layer Cake is the perfect indulgence for any occasion. Combining rich, moist chocolate cake layers with a luscious strawberry filling and smooth chocolate ganache, this dessert delivers an irresistible flavor combination. It’s visually stunning, making it an ideal centerpiece for celebrations like birthdays, anniversaries, or Valentine’s Day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot water
- Fresh strawberries
- Heavy cream
- Semi-sweet chocolate chips
Directions
- Prepare the Cake Layers: Preheat your oven and grease three round cake pans. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix sugars, eggs, buttermilk, oil, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, alternating with hot water. Divide the batter evenly among the pans and bake until a toothpick comes out clean. Let the cakes cool completely.
- Make the Strawberry Filling: Finely chop fresh strawberries. In a saucepan, cook the strawberries with a bit of sugar until they break down and form a thick, jam-like consistency. Let it cool.
- Prepare the Chocolate Ganache: Heat heavy cream until just simmering, then pour it over the chocolate chips. Let it sit for a few minutes before stirring until smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate, spread a layer of strawberry filling, and repeat with the second layer. Top with the final cake layer. Pour the chocolate ganache over the top, allowing it to drip down the sides for a decadent finish.
- Decorate: Garnish with fresh, chocolate-covered strawberries for an elegant presentation.
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling and assembly time)
Variations
- White Chocolate Twist: Substitute white chocolate for the ganache for a sweeter contrast.
- Berry Medley: Add raspberries or blueberries to the strawberry filling for a mixed berry flavor.
- Gluten-Free Option: Use a gluten-free flour blend to make the cake suitable for gluten-sensitive guests.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. If needed, warm individual slices in the microwave for 10-15 seconds to soften the ganache.
FAQs
1. Can I make this cake in advance?
Yes, you can bake the cake layers and prepare the filling a day ahead. Assemble the cake and add the ganache the day you plan to serve it.
2. How do I prevent the cake from being too dry?
Make sure not to overbake the layers and use buttermilk to keep the cake moist.
3. Can I use frozen strawberries for the filling?
Yes, but thaw them first and drain any excess liquid before cooking.
4. What type of chocolate is best for ganache?
Semi-sweet or dark chocolate works best for a rich, balanced flavor.
5. Can I make this recipe into cupcakes?
Absolutely. Adjust the baking time to about 15-18 minutes for cupcakes.
6. How do I get smooth sides with the ganache?
Pour the ganache while it’s warm and use a spatula to gently spread it for a smooth finish.
7. Is it necessary to refrigerate the cake?
Yes, due to the fresh strawberry filling and cream-based ganache.
8. Can I use a different fruit filling?
Yes, raspberry or cherry fillings would also complement the chocolate layers beautifully.
9. How do I cover strawberries in chocolate?
Dip clean, dry strawberries into melted chocolate and let them set on parchment paper.
10. Can I freeze the cake?
You can freeze the cake layers and filling separately. Assemble after thawing for the best texture.
Conclusion
The Chocolate Covered Strawberry Layer Cake is a show-stopping dessert that combines rich chocolate and fresh strawberry flavors in every bite. Perfect for special occasions or when you simply want to indulge, this cake is sure to impress your family and friends with both its taste and presentation.
Print
Chocolate Covered Strawberry Layer Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling and decorating time)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Covered Strawberry Layer Cake features rich, moist layers of chocolate cake, filled with a luscious strawberry buttercream, and topped with a silky chocolate ganache. Fresh chocolate-covered strawberries crown this elegant dessert, making it perfect for special occasions like Valentine’s Day, birthdays, or anniversaries.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup hot water (or hot coffee for richer flavor)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup freeze-dried strawberries, finely ground
- 2 tbsp heavy cream (adjust for desired consistency)
- 1 tsp pure vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Chocolate-Covered Strawberries:
- 8–10 fresh strawberries, washed and dried
- 1/2 cup semi-sweet or dark chocolate, melted
Instructions
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the hot water, mixing until smooth. The batter will be thin.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Strawberry Buttercream:
- In a large bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar and ground freeze-dried strawberries, beating until fluffy.
- Add the heavy cream, vanilla extract, and salt. Beat for another 2–3 minutes until light and spreadable. Adjust consistency with more cream if needed.
- Prepare the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream until just simmering, then pour it over the chocolate.
- Let sit for 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
- Make the Chocolate-Covered Strawberries:
- Dip each strawberry into the melted chocolate, letting excess drip off.
- Place on a parchment-lined baking sheet to set. Refrigerate until firm.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of strawberry buttercream on top.
- Add the second cake layer and repeat with more buttercream. Top with the third layer.
- Frost the entire cake with a thin crumb coat, then apply the final layer of buttercream.
- Drizzle the cooled ganache over the top of the cake, allowing it to drip down the sides.
- Arrange the chocolate-covered strawberries on top for decoration.
Notes
- For an extra strawberry punch, add a layer of fresh sliced strawberries between the cake layers.
- Use hot coffee instead of hot water in the cake batter for a deeper chocolate flavor.
- Freeze-dried strawberries give the buttercream a strong strawberry flavor without extra moisture.
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