Chocolate Covered Strawberry Cake

Chocolate Covered Strawberry Cake

Introduction

The Chocolate Covered Strawberry Cake is a luxurious and indulgent dessert that combines the rich, decadent flavor of chocolate with the sweet and tangy taste of fresh strawberries. It’s a perfect centerpiece for birthdays, anniversaries, Valentine’s Day, or any special occasion where you want to impress your guests with both flavor and presentation. This cake not only tastes amazing but also looks stunning, making it an Instagram-worthy dessert.

The History

While there’s no single origin story for the chocolate-covered strawberry cake, its roots lie in two beloved culinary traditions: chocolate-covered strawberries and layered cakes. Chocolate-covered strawberries became popular in the U.S. in the 1960s and were often associated with romance and luxury. Layered cakes have been a staple of Western baking for centuries. Combining these two favorites into one elegant dessert was a natural evolution, especially as modern bakers began experimenting with fusion desserts and decorative showstoppers.

Ingredients Breakdown

This cake is made up of several components, each contributing uniquely to the final product:

• Strawberry Cake Layers: Fresh strawberries or strawberry puree infuse moisture and flavor into light and fluffy cake layers.
• Chocolate Ganache: A smooth and glossy mixture of chocolate and cream that coats the entire cake and gives it that signature rich chocolate finish.
• Strawberry Buttercream Frosting: Light and creamy, this frosting adds a sweet-tart contrast to the richness of the chocolate.
• Fresh Strawberries: Used for garnish and layer filling, they add freshness and texture.
• Cake Base Ingredients: Typically include flour, sugar, eggs, butter, baking powder, milk, and vanilla extract.

Step-by-Step Recipe

1. Bake the Strawberry Cake Layers: Prepare the cake batter by creaming butter and sugar, then adding eggs, flour, milk, and strawberry puree. Pour into greased and floured round pans and bake at 350°F (175°C) for 25–30 minutes until golden and springy to touch.
2. Prepare the Strawberry Buttercream: Beat softened butter until fluffy, gradually add powdered sugar, a splash of heavy cream, and strawberry puree or extract. Mix until smooth and pink.
3. Make the Chocolate Ganache: Heat heavy cream until just simmering, pour over chopped dark or semi-sweet chocolate, let sit for 2–3 minutes, then stir until smooth.
4. Assemble the Cake: Place one cake layer on a stand or plate, spread a layer of strawberry buttercream, top with sliced strawberries. Repeat with second layer. Crumb coat the outside with remaining frosting and chill for 20 minutes.
5. Coat with Ganache: Pour warm ganache over the chilled cake, using a spatula to smooth it down the sides. Chill again for 1 hour to set the ganache.
6. Garnish: Top with fresh strawberries, edible flowers, or sprinkles if desired.

Tips

• Use room temperature ingredients for even mixing and a smoother batter.
• For extra strawberry flavor, reduce the milk in the cake and replace it with strawberry puree.
• If ganache is too thick, gently reheat it with a few drops of cream or warm water.
• Chill the cake before applying the ganache to prevent melting and ensure a neat finish.
• Don’t overbake the cake layers to avoid dryness—test with a toothpick.

Variations and Customizations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Use vegan butter and non-dairy milk/cream alternatives.
• Layer Variations: Add a white chocolate layer between the cake layers for more complexity.
• Flavor Twists: Incorporate a hint of almond or coconut extract into the frosting or cake batter.
• Decoration Ideas: Add gold leaf, chocolate shavings, or whipped cream rosettes for an elegant touch.

Health Considerations and Nutritional Value

A typical slice of Chocolate Covered Strawberry Cake contains approximately 400–600 calories, depending on size and ingredients. The cake offers some nutritional benefits from strawberries (vitamin C and antioxidants), but it’s also high in sugar and saturated fats due to butter, cream, and chocolate. To make it healthier:

• Use whole wheat flour instead of all-purpose flour.
• Reduce sugar in both the cake and frosting.
• Opt for low-fat Greek yogurt instead of some of the butter or cream.
• Use dark chocolate with higher cocoa content for ganache to increase antioxidants and lower sugar.

Ingredients

For the Strawberry Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk or milk
• 1 tsp vanilla extract
• ½ cup mashed strawberries

For the Strawberry Buttercream:

• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tbsp strawberry puree or extract
• 2–3 tbsp heavy cream or milk
• Pinch of salt

For the Chocolate Ganache:

• 1½ cups heavy cream
• 2 cups chopped dark or semi-sweet chocolate

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. In another bowl, whisk together flour, baking powder, and baking soda.
4. Add half of the dry ingredients to the butter mixture, followed by buttermilk and vanilla. Add remaining dry ingredients and mashed strawberries. Mix until just combined.
5. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
6. Let cakes cool completely in pans on wire racks.
7. To make the frosting, beat butter until fluffy. Gradually add powdered sugar, then strawberry puree and cream until smooth.
8. Place one cake layer on a serving plate. Spread frosting on top and arrange strawberry slices. Repeat with second layer.
9. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes.
10. Heat cream in a saucepan until just steaming. Remove from heat, add chocolate, and stir until smooth.
11. Pour ganache over the chilled cake, spreading gently to cover the sides. Chill for 1 hour before serving.
12. Garnish with fresh strawberries before slicing.

FAQ

Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the ganache a day in advance. Store them separately and assemble the cake a few hours before serving.

How should I store leftover cake?
Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.

Can I freeze this cake?
Yes! Wrap unfrosted cake layers tightly and freeze for up to 2 months. Frost and decorate after thawing.

What kind of chocolate is best for ganache?
Dark or semi-sweet chocolate works best for a balanced flavor and firm setting.

Is there a substitute for buttermilk?
Yes, mix