Chocolate Covered Strawberry Cake

Chocolate Covered Strawberry Cake

Introduction

Imagine the luscious combination of rich chocolate and sweet, juicy strawberries coming together in one heavenly dessert — that’s exactly what you get with a Chocolate Covered Strawberry Cake. This indulgent treat is perfect for birthdays, anniversaries, Valentine’s Day, or any occasion where you want to impress with both flavor and presentation. The contrast between the deep chocolate layers and the fresh strawberries makes this cake a favorite among dessert lovers of all ages.

The History

While the exact origin of the Chocolate Covered Strawberry Cake is hard to pinpoint, it is a modern twist on two classic favorites: chocolate-covered strawberries and layered cake. Chocolate-covered strawberries became popular in the 1960s in California as a luxurious gift item, often associated with romance and special occasions. Cake, on the other hand, has been a staple dessert for centuries. Combining these two elements into a single cake is a relatively recent innovation, likely born from the rise of specialty bakeries and creative dessert trends in the late 20th and early 21st centuries.

Ingredients Breakdown

This cake features a harmonious blend of ingredients that contribute to its rich flavor and moist texture:

• Strawberry Cake Base: Fresh strawberries or strawberry puree, flour, sugar, baking powder, eggs, milk, oil, and vanilla extract.
• Chocolate Ganache: Heavy cream and high-quality dark or semi-sweet chocolate for a silky finish.
• Buttercream Frosting: Butter, powdered sugar, heavy cream, cocoa powder, and vanilla extract for a smooth, chocolatey layer.
• Fresh Strawberries: For garnishing the top and sides of the cake.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
2. In a large mixing bowl, combine flour, baking powder, and salt.
3. In a separate bowl, whisk together eggs, sugar, oil, milk, vanilla extract, and strawberry puree until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Pour the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool completely before frosting.
7. While the cakes are cooling, prepare the chocolate ganache by heating heavy cream in a saucepan until just simmering, then pour over chopped chocolate and stir until smooth.
8. Make the chocolate buttercream by creaming butter and gradually adding powdered sugar, cocoa powder, and a splash of milk or cream to reach a spreadable consistency.
9. Level each cake layer if necessary, then frost each layer with buttercream and place strawberries between the layers.
10. Frost the entire cake with the remaining buttercream and chill for 30 minutes.
11. Once chilled, pour the ganache over the top of the cake, allowing it to drip down the sides.
12. Top the cake with fresh strawberries before serving.

Tips

• Use room temperature ingredients for smoother mixing and better rise.
• Don’t overmix the batter to avoid a dense texture.
• Cool the cake layers completely before assembling to prevent melting the frosting.
• For a smoother ganache, use chocolate with at least 60% cocoa solids.
• If ganache is too thick, gently warm it before pouring.

Variations and Customizations

• Gluten-Free: Use gluten-free flour and check that all other ingredients are certified gluten-free.
• Dairy-Free: Substitute butter with vegan butter and use coconut or almond milk.
• Layer Options: Add a layer of strawberry jam between cake layers for extra flavor.
• Decoration Ideas: Add chocolate shavings, edible gold leaf, or white chocolate drizzle on top.
• Flavor Twist: Add a splash of almond extract or balsamic vinegar to the cake batter for depth.

Health Considerations and Nutritional Value

This cake is a rich dessert and should be enjoyed in moderation. A typical slice (assuming 12 servings) contains approximately 450–600 calories, with most of the calories coming from sugar and fat. To make a healthier version:

• Replace some of the sugar with natural sweeteners like maple syrup or honey.
• Use whole wheat or almond flour for added fiber.
• Opt for low-fat milk and reduced-fat butter.
• Use dark chocolate with a high cocoa content to increase antioxidants.

Despite its indulgence, strawberries provide vitamin C and antioxidants, while dark chocolate contains flavonoids that can support heart health when consumed in moderation.

Ingredients

For the Strawberry Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup mashed fresh strawberries

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz dark chocolate, chopped

For the Chocolate Buttercream:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 cup heavy cream or milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Mix flour, baking powder, and salt in a bowl; set aside.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and mashed strawberries.
4. Add the dry ingredients alternately with milk, starting and ending with dry ingredients.
5. Pour batter into prepared pans and bake for 25–30 minutes. Cool completely on wire racks.
6. Prepare ganache: Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and stir until smooth. Let cool slightly.
7. For the buttercream: Beat butter until creamy. Gradually add powdered sugar, cocoa powder, and cream. Beat until smooth and fluffy.
8. Level the cake layers if needed. Place one layer on a cake board or plate, spread frosting, and add sliced strawberries. Repeat with second layer.
9. Top with final layer and frost the entire cake. Chill for 30 minutes.
10. Pour ganache over the chilled cake, letting it drip down the sides. Garnish with fresh strawberries.
11. Chill again for 1–2 hours before serving for best results.

FAQ

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. The assembled cake can be refrigerated for up to 2 days before serving.

Can I freeze the cake?
Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw completely before assembling and frosting.

How do I store leftovers?
Store leftovers in the refrigerator for up to 4 days. Cover the cake loosely with plastic wrap or place in a cake dome.

Can I use frozen strawberries?
You can, but make sure to drain them well and mash them after thawing. Keep in mind that frozen