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Chocolate Covered Strawberry Drip Cake

Decadent Chocolate Covered Strawberry Drip Cake Bliss

Experience the indulgent Chocolate Covered Strawberry Drip Cake, featuring rich chocolate layers and luscious strawberry filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

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.

Notes

All ingredients should be at room temperature for best results. Serve with whipped cream for an extra treat.
Keyword chocolate cake, Chocolate Covered Strawberry Drip Cake, Gourmet Cake, Strawberry Filling, Valentine's Day Dessert