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Decadent Chocolate Covered Strawberry Cake

chocolate covered strawberry cake - featured image
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A rich, moist chocolate cake layered with fresh strawberries and silky chocolate ganache, perfect for special moments and celebrations.

Ingredients

Scale
  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • 8 ounces (230g) bittersweet chocolate, chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 2 cups fresh strawberries, hulled and sliced
  • Optional: 1 tablespoon powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk sugar, eggs, whole milk, sour cream, vegetable oil, and vanilla extract until smooth.
  4. Gradually mix the dry ingredients into the wet mixture using an electric mixer on low speed or by hand, just until combined. Avoid overmixing.
  5. Carefully pour boiling water into the batter and stir gently to combine. Batter will be thin.
  6. Divide batter evenly into prepared pans and smooth tops. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Heat heavy cream in a small saucepan until it begins to simmer. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  10. Add butter to ganache and stir until glossy.
  11. Place one cake layer on a serving plate. Spread sliced strawberries over the top. Pour a thin layer of ganache over strawberries. Place second cake layer on top.
  12. Pour remaining ganache over the top, letting it drip down the sides. Arrange fresh strawberries decoratively on top while ganache is still soft.
  13. Refrigerate cake for 30 minutes to set ganache before serving. Bring to room temperature before slicing.

Notes

Use room temperature eggs and dairy for smooth mixing. The batter will be thin after adding boiling water—this is key for moistness. If strawberries are very juicy, toss with powdered sugar and drain excess juice to avoid soggy layers. Bring cake to room temperature before serving for best flavor and texture. For dairy-free ganache, substitute heavy cream with coconut cream and use dairy-free chocolate.

Nutrition

Keywords: chocolate cake, strawberry cake, chocolate ganache, easy dessert, special occasion cake, moist chocolate cake, fresh strawberries

Find it online: https://norasfoods.com/decadent-chocolate-covered-strawberry-cake-recipe-easy-perfect-for-special-moments/