I can still vividly recall those golden summer afternoons, the sun slanting through my grandmother’s kitchen window, the air thick with the sweet perfume of ripe strawberries mingling with her simmering chocolate. That simple bowl of sliced berries and melted chocolate, a quintessential memory, became the essence of pure joy, a magical pairing that has always stayed with me. This Chocolate Covered Strawberry Cake is my heartfelt, grown-up tribute to that cherished moment, capturing that perfect symphony of flavors in every luscious bite.
There’s something undeniably enchanting about the first forkful of a truly exceptional cake, isn’t there? This isn’t just any dessert; it’s a delicious journey back to those treasured kitchen moments, reimagined with layers of rich, moist chocolate cake embracing a cloud of fresh strawberry buttercream, all crowned with a decadent chocolate ganache. While this recipe is my personal rendition, if you’re looking for more delightful takes on this classic pairing, you might also find inspiration from resources like this chocolate covered strawberry cake recipe by Bakemode.
It’s a testament to how simple flavors, when brought together with a little love and a touch of Taste Charm, create something truly extraordinary – much like our beloved chocolate raspberry cake – whispering comfort and celebration. This kitchen adventure is one I simply can’t wait for you to embark on!
The Secret to a Moist Chocolate Covered Strawberry Cake
The foundation of any showstopping dessert is a truly excellent cake. For our Chocolate Covered Strawberry Cake, we’re aiming for a crumb that’s rich, tender, and deeply chocolatey, without being overly dense. The secret lies in a careful balance of ingredients, ensuring proper aeration, and resisting the urge to overmix. I’ve learned through countless kitchen experiments that using both cocoa powder and melted chocolate gives a deeper, more nuanced chocolate flavor. And don’t shy away from a touch of coffee – it doesn’t make the cake taste like coffee, but it significantly enhances the chocolate notes.
This method ensures that every forkful of your Chocolate Covered Strawberry Cake is a pure delight, providing that perfect chocolatey hug for the vibrant strawberry flavors to come. It’s a little piece of baking magic, a Taste Charm technique passed down through my own kitchen adventures.
Crafting the Perfect Strawberry Buttercream for Your Chocolate Covered Strawberry Cake
While the chocolate cake is undeniably glorious, the strawberry buttercream is where the ‘strawberry covered’ part of our Chocolate Covered Strawberry Cake truly shines! This isn’t just a hint of strawberry; it’s a luscious, vibrant frosting bursting with genuine fruit flavor. The trick is to use a reduction of fresh strawberry puree, which concentrates the flavor without adding too much liquid that could destabilize your buttercream. The color is naturally beautiful, a soft blush pink that peeks out perfectly between the dark chocolate layers. It’s a bit of extra effort, yes, but Bake Mode absolutely insists it’s worth it for that authentic, fresh taste.
This frosting is light, airy, and the perfect sweet-tart counterpoint to the rich chocolate cake, making each layer of your Chocolate Covered Strawberry Cake a harmonious bite.
Assembling Your Showstopping Chocolate Covered Strawberry Cake
Now comes the moment where our individual components unite to become the magnificent Chocolate Covered Strawberry Cake. Leveling your cooled cake layers is crucial for a stable, elegant presentation. Don’t worry if they’re not perfectly even; a sharp serrated knife and a steady hand are all you need. Next, generously spread that glorious strawberry buttercream between each layer. I like a thick layer, ensuring every bite gets that dreamy strawberry flavor. Stack them carefully, making sure each layer is centered. If your kitchen is warm, don’t hesitate to pop the cake into the fridge for 15-20 minutes after stacking each layer to firm up the buttercream.
This little trick from Bake Mode ensures a solid foundation for the final frosting and ganache, making your Chocolate Covered Strawberry Cake a true masterpiece.
The Decadent Chocolate Ganache Finish for Chocolate Covered Strawberry Cake
No Chocolate Covered Strawberry Cake would be complete without its signature chocolate drizzle, would it? A silky smooth chocolate ganache is the crown jewel of this dessert. The ratio of chocolate to cream is key here – too much cream and it’ll be runny, too little and it’ll be too thick to drip beautifully. I prefer a bittersweet chocolate for ganache to balance the sweetness of the cake and buttercream, but semi-sweet works wonderfully too. Allow it to cool slightly until it’s just warm enough to pour but thick enough to cling to the sides of the cake.
The way it slowly drips down, creating those irresistible rivulets, is pure Taste Charm magic. It’s the final flourish that truly brings the ‘chocolate covered’ aspect to life, making your cake utterly irresistible.
Serving and Storing Your Chocolate Covered Strawberry Cake
After all that love and effort, presenting your Chocolate Covered Strawberry Cake is almost as important as making it! Garnish with fresh, vibrant strawberries – some whole, some sliced – to truly highlight the star flavors. A few fresh mint leaves can add a pop of color and freshness. When slicing, use a sharp, warm knife for clean cuts, wiping it between slices. Leftovers (if there are any, which is a rare occurrence in my kitchen!) should be stored in an airtight container in the refrigerator. This cake is best enjoyed within 3-4 days, allowing the flavors to meld beautifully.
There’s nothing quite like slicing into your homemade Chocolate Covered Strawberry Cake and seeing those beautiful layers, knowing you’ve created something truly special. Now, let’s bring this memory to your kitchen…
Decadent Chocolate Covered Strawberry Cake: A Taste Charm Family Secret
Course: DessertCuisine: AmericanDifficulty: Intermediate4
servings30
minutes40
minutes300
kcalA luxurious layered chocolate cake featuring tender chocolate sponges, fluffy fresh strawberry buttercream, and a rich chocolate ganache, reminiscent of classic chocolate covered strawberries.
Ingredients
For the Chocolate Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup hot coffee
For the Strawberry Buttercream:
• 1 lb fresh strawberries, hulled and quartered
• ¼ cup granulated sugar (for puree)
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1-2 tablespoons heavy cream (if needed)
• ½ teaspoon vanilla extract
• Pinch of salt
For the Chocolate Ganache:
• 1 cup semi-sweet chocolate chips or chopped chocolate
• ½ cup heavy cream
For Garnish:
• Fresh strawberries, whole and sliced
• Fresh mint leaves (optional)
Directions
- 1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper.
- 2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- 3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the hot coffee and mix until the batter is smooth. (It will be thin).
- 5. Divide batter evenly among prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- 6. For the Strawberry Buttercream: Combine strawberries and ¼ cup sugar in a saucepan. Cook over medium heat, mashing occasionally, until strawberries break down and liquid reduces by half (about 10-15 minutes). Strain through a fine-mesh sieve, pressing solids to extract all liquid. Discard solids and chill puree completely.
- 7. In a large bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Beat in chilled strawberry puree, vanilla extract, and salt. If needed, add heavy cream, 1 tablespoon at a time, until desired consistency is reached.
- 8. For the Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until simmering. Pour hot cream over chocolate, let sit for 5 minutes, then whisk until smooth and glossy. Let cool slightly until thickened but still pourable (about 15-20 minutes).
- 9. To Assemble: Level cake layers if necessary. Place one cake layer on a serving plate or cake stand. Spread about 1 cup of strawberry buttercream evenly over the top. Repeat with the second and third layers. Frost the top and sides of the entire cake with the remaining buttercream.
- 10. Carefully pour the cooled ganache over the top of the cake, allowing it to drip naturally down the sides. Garnish immediately with fresh whole and sliced strawberries and optional mint leaves. Serve and enjoy!
Notes
- Ensure all cold ingredients (buttermilk, eggs) are at room temperature for the best cake texture.
- Do not overmix the cake batter; mix until just combined to prevent a tough cake.
- Chill the strawberry puree completely before adding it to the buttercream to prevent melting the butter.
- For clean ganache drips, ensure the ganache is cool enough to thicken slightly but still warm enough to pour smoothly.
- You can make the cake layers a day in advance and wrap them tightly in plastic wrap once cooled, storing at room temperature.
