When I first tasted a chocolate-covered strawberry cake, I was swept away by the sheer bliss of that iconic flavor combination. The moment you slice into this Decadent Chocolate Covered Strawberry Drip Cake, you’re greeted by layers of rich, moist chocolate cake paired with a delightful strawberry filling that sings of summer’s sweetness. Imagine the enchanting aroma of chocolate wafting through your kitchen, complemented by the hint of fresh strawberries – it’s enough to draw anyone into the baking adventure.
Perfect for celebrations—especially Valentine’s Day—this dessert transcends that special occasion, inviting indulgence throughout the year. The silky, smooth chocolate Swiss meringue buttercream envelops each layer, leading to a stunning finish drizzled in chocolate ganache and adorned with fresh chocolate-covered strawberries. Whether you’re creating a showstopper for a gathering or simply treating yourself, this cake promises to deliver a symphony of flavors and textures that will leave everyone lingering for just one more slice. Let’s dive into this recipe and create something magical together!
Why You’ll Love This Chocolate Covered Strawberry Drip Cake
Decadent Layers: Each forkful reveals three layers of moist chocolate cake, making it a true showstopper.
Refreshing Filling: Between the layers, a luscious strawberry filling adds vibrant flavor, perfectly balancing the richness of chocolate.
Elegant Presentation: The chocolate ganache drip and decorative chocolate-covered strawberries elevate the cake’s appearance, making it perfect for special occasions.
Versatile Enjoyment: Whether it’s for Valentine’s Day or a casual gathering, this cake is a crowd-pleaser that everyone will adore.
Easy Prep: Surprisingly simple to make, you’ll find that this recipe allows you to craft a gourmet dessert right at home, sparking joy with every slice!
Storage Friendly: Plus, this dessert can be made ahead, ensuring you can manage your time effectively while still impressing guests.
Chocolate Covered Strawberry Drip Cake Ingredients
For the Cake Layers
- Granulated Sugar – Provides the sweetness and structure your cake needs.
- All-Purpose Flour – Forms the base; gluten-free flour is a good alternative for a gluten-free option.
- Dutch-Processed Cocoa Powder – Adds a rich, deep chocolate flavor; you may use regular cocoa, but it will slightly change the taste.
- Baking Powder – Acts as a leavening agent to help the cake rise for a fluffy texture.
- Salt – Balances flavors and enhances taste; don’t skip this essential ingredient!
- Eggs – Contributes moisture and structure to the cake; substitute with flax eggs for a vegan option.
- Whole Milk – Adds richness; almond milk works as a dairy-free alternative.
- Vegetable Oil – Keeps the cake moist and tender; opt for melted coconut oil if desired.
- Vanilla Extract – Enhances the overall flavor; artificial vanilla can be handy in a pinch.
- Instant Espresso Powder – Intensifies the chocolate flavor; feel free to omit for a milder cake.
- Boiling Water – Activates and dissolves cocoa, ensuring a smooth batter.
For the Strawberry Filling
- Frozen Strawberries – Must be thawed to create your delicious puree.
- Granulated Sugar – Aids in sweetening and enhancing the strawberry filling.
- Cornstarch – Thickens the mixture while cooking; an essential for the right consistency.
- Fresh Lemon Juice – Brightens the flavor and adds a refreshing contrast.
For the Chocolate Swiss Meringue Buttercream
- Egg Whites – Provide the fluffiness needed for the buttercream; aquafaba can be used as a substitute.
- Granulated Sugar – Sweetens and stabilizes the meringue for the perfect texture.
- Unsalted Butter – Adds richness and a creamy mouthfeel to the frosting.
- Vanilla Extract – Boosts flavor wonderfully.
- Bittersweet Chocolate – Delivers a deep chocolate flavor; adjust based on your personal taste preferences.
- Semi-Sweet Chocolate – Balances sweetness in the buttercream.
For the Chocolate Drip
- Heavy Cream – Creates a smooth and pourable ganache; essential for that perfect drip.
- Bittersweet/Semi-Sweet Chocolate – Use for the ideal chocolate drip over the cake’s surface.
This Chocolate Covered Strawberry Drip Cake will not only taste divine but will also be a feast for the eyes! Happy baking!
How to Make Chocolate Covered Strawberry Drip Cake
Preheat the oven to 325°F (163°C) and prepare three 8-inch round cake pans with nonstick spray. This ensures your cake layers will release easily after baking.
Whisk together the dry ingredients (sugar, flour, cocoa powder, baking powder, baking soda, and salt) in a large mixing bowl until well combined; this helps to evenly distribute the leavening agents.
Mix the wet ingredients—eggs, milk, vegetable oil, and vanilla extract—in a separate bowl until well blended. This will create a smooth and rich batter.
Combine the wet and dry mixtures, then stir in the dissolved espresso powder. The batter should be smooth and well incorporated, reflecting a deep chocolate hue.
Pour the batter evenly into the prepared pans and bake for 25-30 minutes. It’s done when a toothpick inserted comes out with moist crumbs attached.
Cool the cakes in the pans for about 30 minutes, then transfer to wire racks to cool completely. Allowing them to cool helps to prevent sogginess.
Prepare the strawberry filling by pureeing thawed strawberries and heating them with sugar and cornstarch until the mixture thickens. It should be sweet and slightly gooey.
Whisk the egg whites and sugar over simmering water until the mixture reaches 160°F (70°C); then beat until stiff peaks form. This is key for a fluffy and stable buttercream.
Mix in softened butter, vanilla extract, and melted chocolate gradually until the buttercream is smooth and creamy. Taste and adjust if necessary!
Assemble the cake by layering it with the strawberry filling between each layer of chocolate cake, then frost the outside with the chocolate buttercream.
Apply a crumb coat and chill the cake for at least 30 minutes to set; this thin layer will help catch any loose crumbs and ensure a clean finish.
Make the chocolate ganache by heating heavy cream and stirring in chocolate until melted and combined. Let it cool slightly for a perfect pourable consistency.
Decorate the top of the cake with a beautiful drizzle of ganache and finish with piped buttercream rosettes and fresh chocolate-covered strawberries for an elegant touch.
Optional: Serve slices with whipped cream for an extra decadent treat!
Exact quantities are listed in the recipe card below.
What to Serve with Chocolate Covered Strawberries Cake?
Create a delightful experience that complements the rich flavors of this decadent cake.
Fresh Whipped Cream: Light and airy, whipped cream enhances the cake’s richness and pairs beautifully with the strawberries.
Vanilla Ice Cream: A scoop of classic vanilla ice cream brings a creamy texture, making each bite even more indulgent. The cold ice cream contrasts wonderfully with the warm cake.
Espresso or Coffee: The robust notes of a good coffee enhance the chocolate, making it a perfect accompaniment for enjoying after dinner.
Fruit Salad: A side of mixed fruit adds freshness, cutting through the richness of the cake while providing vibrant color on the plate.
Berry Compote: Drizzle some sweet berry compote for an added layer of fruity goodness that enhances the strawberry filling within the cake.
Sparkling Wine: Pairing this cake with a glass of bubbly elevates any celebration, bringing a festive flair that many will enjoy.
Chocolate-Dipped Fruit: Enhance the chocolate experience with additional chocolate-covered fruits, keeping in line with the flavors in the cake.
Dark Chocolate Shavings: A sprinkle of dark chocolate shavings on top of each slice will add extra elegance and a touch of bitterness to balance the sweetness.
Chocolate Covered Strawberry Variations
Feel free to get creative and customize your cake with these exciting twists that will enhance your chocolate-covered strawberry experience!
Berry Blend: Mix in pureed raspberries or blackberries with the strawberry filling for a delightful mixed berry twist. The tartness of the berries beautifully complements the sweet chocolate layers.
Nutty Delight: Add crushed nuts, like hazelnuts or almonds, into the buttercream for extra crunch and depth of flavor. These nutty notes add a surprising, yet delicious, twist to each slice.
Citrus Zest: Incorporate lemon or orange zest into the buttercream for a bright pop of flavor. Just a teaspoon can elevate the cake’s profile, giving it a refreshing aroma that’s perfect for spring.
Spicy Kick: Stir in a pinch of cayenne pepper or chili powder into the chocolate ganache. This unexpected heat can create a delicious contrast to the sweetness, offering an adult twist to the dessert.
Minty Fresh: Enhance the buttercream with peppermint extract for a refreshing mint chocolate flavor that echoes classic flavors. Just a few drops can add a festive holiday flair!
Caramel Drip: Replace the chocolate ganache with caramel sauce for a rich and indulgent upgrade. The sweet, buttery notes of caramel pair wonderfully with the strawberries.
Dairy-Free Version: Substitute coconut cream and dairy-free chocolate to cater to lactose-sensitive friends without losing flavor. The coconut adds a lovely tropical essence to the cake.
Layered Indulgence: Instead of just one filling, alternate layers of strawberry and whipped cream for a delightful surprise once you slice into it. This playful take adds texture and lightness to the cake.
Let your creativity flow! Each variation offers a unique taste that could make your cake a new favorite at gatherings and celebrations.
How to Store and Freeze Chocolate Covered Strawberry Drip Cake
Fridge: Store the cake in an airtight container for up to 5 days to keep it fresh. This will maintain the moistness and flavor of the chocolate layers and strawberry filling.
Freezer: For longer storage, the fully assembled cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to protect against freezer burn.
Unfrosted Layers: You can also freeze the chocolate cake layers separately for up to 3 months. Ensure they are completely cooled and wrapped securely before freezing.
Reheating: If enjoying leftover cake, allow it to come to room temperature before serving. For a warm slice, gently microwave for about 10-15 seconds, being cautious not to overheat.
Expert Tips for Chocolate Covered Strawberry Drip Cake
Ingredient Prep: Make sure all ingredients are at room temperature before mixing. This helps create a smoother batter and ensures even baking for your chocolate covered strawberry drip cake.
Measure Accurately: Use a kitchen scale for precise measurements, especially for flour and sugar, as this can significantly affect the cake’s texture and moisture.
Cooling Time: Allow the cake layers to cool completely before frosting. This prevents the buttercream from melting and ensures neat layers in your chocolate covered strawberry drip cake.
Temperature Control: When making Swiss meringue buttercream, ensure your egg whites reach 160°F (70°C) to kill any bacteria while achieving the right texture for stable whipping.
Drip Consistency: Let the ganache cool slightly before drizzling on the cake; too hot will melt the buttercream, and too cool will be hard to spread.
Decorative Garnish: Use sturdy strawberries for the top; make sure they’re dry to prevent water from diluting the chocolate coating.
Make Ahead Options
These Chocolate Covered Strawberry Drip Cake components are perfect for meal prep lovers! You can bake the cake layers up to 3 days in advance; simply wrap them tightly in plastic wrap to keep them moist. The strawberry filling can be prepared 5 days ahead and stored in the refrigerator. For the chocolate Swiss meringue buttercream, make it up to 2 days in advance; keep it in an airtight container in the fridge and re-whip before using to restore its fluffy texture. When you’re ready to assemble, layer the cake with the strawberry filling and frost with the buttercream, finishing with the chocolate ganache and chocolate-covered strawberries for that delicious touch. Enjoy the ease of this decadent dessert with minimal last-minute fuss!
Chocolate Covered Strawberry Drip Cake Recipe FAQs
How do I choose ripe strawberries for the filling?
Absolutely! When selecting strawberries, look for ones that are bright red with a natural sheen. Avoid any with dark spots or signs of mushiness, as these are indicators of overripeness. The best strawberries should feel firm to the touch, with fresh green leaves attached.
How should I store the leftover cake?
Very well! Store the chocolate covered strawberry drip cake in an airtight container in the refrigerator for up to 5 days. This will help to retain its moistness and flavor. If you’re storing it at room temperature, make sure it’s covered to prevent drying out, but best to keep it chilled.
Can I freeze the chocolate covered strawberry drip cake?
Absolutely! To freeze your fully assembled cake, first, allow it to cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It will keep well for up to 3 months. For individual slices, I recommend wrapping them separately for easier thawing later.
What’s the best way to thaw a frozen cake?
Great question! To thaw your frozen chocolate covered strawberry drip cake, remove it from the freezer and unwrap it while still frozen. Place it in the refrigerator overnight to defrost slowly. This will help maintain the texture. If you’re in a hurry, you can let it sit at room temperature for about 1-2 hours, but be sure to enjoy it the same day for the best flavor.
Are there any dietary considerations I should keep in mind?
Yes, definitely! If you have allergies, be mindful of the egg, dairy, and gluten content in this recipe. For a gluten-free option, substitute all-purpose flour with a gluten-free blend. You can also replace eggs with flax eggs or aquafaba for a vegan option and use dairy-free milk in place of whole milk.
What should I do if my cake layers domed while baking?
No worries! If your cake layers have domed on top, simply use a serrated knife to level them off once they’ve cooled. This will create a flat surface for stacking and frosting, ensuring your cake has a beautiful, professional look. If you’re careful with measuring and oven temperature, that will also help!
Decadent Chocolate Covered Strawberry Drip Cake Bliss
Equipment
- - Oven
- - Mixing bowls
- Whisk
- Cake Pans
- - Saucepan
- - Hand mixer
- - Wire rack
Ingredients
For the Cake Layers
- 2 cups Granulated Sugar
- 1.75 cups All-Purpose Flour gluten-free flour is a good alternative
- 0.75 cups Dutch-Processed Cocoa Powder or regular cocoa
- 1.5 teaspoons Baking Powder
- 0.5 teaspoons Salt essential ingredient
- 3 large Eggs or flax eggs for vegan option
- 1 cup Whole Milk almond milk for dairy-free
- 0.5 cups Vegetable Oil or melted coconut oil
- 2 teaspoons Vanilla Extract artificial can be used
- 1 tablespoon Instant Espresso Powder optional
- 1 cup Boiling Water
For the Strawberry Filling
- 2 cups Frozen Strawberries thawed
- 0.5 cups Granulated Sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Fresh Lemon Juice
For the Chocolate Swiss Meringue Buttercream
- 4 large Egg Whites or aquafaba
- 1 cup Granulated Sugar
- 1 cup Unsalted Butter softened
- 1 teaspoon Vanilla Extract
- 8 ounces Bittersweet Chocolate melted
- 4 ounces Semi-Sweet Chocolate melted
For the Chocolate Drip
- 0.5 cups Heavy Cream
- 8 ounces Bittersweet/Semi-Sweet Chocolate
Instructions
Directions
- Preheat the oven to 325°F (163°C) and prepare three 8-inch round cake pans with nonstick spray.
- Whisk together the dry ingredients (sugar, flour, cocoa powder, baking powder, baking soda, and salt) in a large mixing bowl.
- Mix the wet ingredients—eggs, milk, vegetable oil, and vanilla extract—in a separate bowl until well blended.
- Combine the wet and dry mixtures, then stir in the dissolved espresso powder.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for about 30 minutes, then transfer to wire racks to cool completely.
- Prepare the strawberry filling by pureeing thawed strawberries and heating them with sugar and cornstarch until thickened.
- Whisk the egg whites and sugar over simmering water until the mixture reaches 160°F (70°C); then beat until stiff peaks form.
- Mix in softened butter, vanilla extract, and melted chocolate gradually until smooth.
- Assemble the cake by layering it with the strawberry filling between each layer of chocolate cake.
- Apply a crumb coat and chill the cake for at least 30 minutes to set.
- Make the chocolate ganache by heating heavy cream and stirring in chocolate until melted.
- Decorate the top of the cake with ganache and finish with piped buttercream and fresh strawberries.