Irresistibly Best Chocolate Covered Strawberry Cake Recipe
Discover the Best Chocolate Covered Strawberry Cake, a perfect blend of chocolate and strawberries in a delightful dessert.
Equipment
- - Oven
- - Mixing bowls
- Cake Pans
- - Saucepan
- - Mixer
Ingredients
For the Cake
- 1 pound Strawberries Use fresh strawberries for best flavor.
- 2 cups All-Purpose Flour King Arthur brand recommended.
- 2 teaspoons Baking Powder Acts as leavening agent.
- 1 teaspoon Salt Enhances sweetness.
- 1 cup Unsalted Butter Room temperature.
- 1.5 cups Sugar Sweetens the cake.
- 3 large Eggs Beaten until pale.
- 1/2 cup Vegetable Oil Wesson is a good choice.
- 2 teaspoons Vanilla Extract
- 1 tablespoon Strawberry Extract Intensifies strawberry flavor.
- 1 drop Pink Food Coloring Use sparingly.
For the Ganache
- 8 ounces Chocolate (for Ganache) Finely chopped.
- 1 cup Heavy Cream Heat just below a simmer.
For the Buttercream
- 4 cups Powdered Sugar Sift to eliminate lumps.
- 1/2 cup Strawberry Puree For flavor.
- 1 teaspoon Lemon Zest Brightens flavors.
For Garnishing
- 4 ounces Chocolate (for garnish) For coating strawberries.
Instructions
Preparation
- Preheat the oven: Set your oven to 350°F (175°C) and prepare three 9-inch cake pans by greasing and dusting them with flour.
- Dice strawberries: Dice fresh strawberries into small 1/4-inch pieces.
- Cream butter and sugar: In a large mixing bowl, cream together butter and sugar until pale and fluffy, about 4-5 minutes.
- Incorporate eggs: Add eggs one at a time, beating well after each addition.
- Mix in wet ingredients: Blend vegetable oil, vanilla extract, strawberry extract, and pink food coloring until combined.
- Combine dry ingredients and strawberries: Slowly add flour mixture and diced strawberries, mixing just until combined.
- Bake the layers: Divide batter between the pans and bake for 25-30 minutes.
- Cool the cake: Allow cakes to cool in pans for about 10 minutes before transferring to wire racks.
- Prepare the ganache: Heat the heavy cream just below a simmer, pour over finely chopped chocolate, and stir until smooth.
- Make the buttercream: Beat unsalted butter and powdered sugar, gradually adding strawberry puree and lemon zest.
- Assemble the cake: Layer the cooled cake layers with buttercream and ganache, frosting the exterior.
- Garnish attractively: Top cake with chocolate-dipped strawberries before serving.
Notes
Make sure to use ripest strawberries for the best flavor and texture. Allow the cake to cool completely before frosting.