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Decadent Chocolate-Covered Strawberry Cake

chocolate-covered strawberry cake - featured image
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A rich and moist chocolate cake layered with fresh strawberry filling and topped with a glossy chocolate ganache, perfect for special occasions and celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour (240g), sifted
  • 1 ¾ cups granulated sugar (350g)
  • ¾ cup unsweetened cocoa powder (65g)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240ml)
  • ½ cup vegetable oil (120ml)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (240ml)
  • 2 cups fresh strawberries, chopped
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 8 oz bittersweet chocolate, chopped
  • ¾ cup heavy cream (180ml)
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment circles, and grease the parchment.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, beat eggs with sugar until pale and slightly fluffy. Add buttermilk, vegetable oil, and vanilla extract; mix gently.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined.
  5. Slowly add boiling water to the batter, stirring carefully until smooth.
  6. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. For the strawberry filling, toss chopped strawberries with sugar and lemon juice in a saucepan. Sprinkle cornstarch and cook over medium heat, stirring often, until thickened and berries soften but hold shape. Remove from heat and cool.
  9. For the ganache, 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. Stir in softened butter and let cool slightly to thicken.
  10. Assemble cake by placing one layer on a serving plate. Spread half the strawberry filling evenly over it. Place second cake layer on top.
  11. Pour ganache over the top and sides, smoothing with an offset spatula. Chill in the fridge for 30 minutes to set.
  12. Before serving, decorate with whole chocolate-dipped strawberries or fresh strawberry slices.

Notes

Be gentle when folding wet and dry ingredients to avoid a dense cake. Do not skip adding boiling water to intensify chocolate flavor and moisture. Cook strawberry filling until thick but berries remain chunky. Adjust ganache consistency by chilling or warming as needed. Cool cake layers completely before assembling to prevent ganache from melting.

Nutrition

Keywords: chocolate cake, strawberry cake, chocolate-covered strawberries, special occasion dessert, chocolate ganache, fresh strawberries

Find it online: https://blairrecipes.com/decadent-chocolate-covered-strawberry-cake-easy-recipe-for-special-occasions/