Chocolate Covered Strawberry Cake

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Step 1: Make the Chocolate Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add Wet Ingredients: Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth and fully combined.
  4. Add Boiling Water: Carefully add the boiling water to the batter and mix on low speed until incorporated (the batter will be thin).
  5. Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Strawberry Filling

  1. Cook Strawberries: In a medium saucepan, combine strawberries and sugar over medium heat. Stir occasionally until the strawberries release their juice.
  2. Thicken the Sauce: In a small bowl, mix cornstarch and water to create a slurry. Add it to the strawberry mixture, stirring constantly until the filling thickens (about 3-5 minutes).
  3. Add Vanilla: Remove from heat and stir in the vanilla extract. Set aside to cool.

Step 3: Make the Chocolate Ganache

  1. Heat the Cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Avoid letting it boil.
  2. Add Chocolate: Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
  3. Let Cool Slightly: Allow the ganache to cool until it reaches a thick but pourable consistency.

Step 4: Assemble the Cake

  1. Level the Cakes: If the cakes domed while baking, use a serrated knife to level them.
  2. Add Strawberry Filling: Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top, leaving a small border around the edge.
  3. Top with Second Layer: Place the second cake layer on top, pressing gently.

Step 5: Pour the Ganache

  1. Pour Ganache Over the Cake: Pour the ganache over the top of the cake, allowing it to drizzle down the sides. Use a spatula to spread it evenly over the surface.
  2. Refrigerate to Set: Place the cake in the fridge for about 15-20 minutes to allow the ganache to set.

Step 6: Chocolate-Dipped Strawberries

  1. Dip the Strawberries: Dip each strawberry halfway into the melted chocolate and place them on a parchment-lined baking sheet. Let the chocolate harden.
  2. Decorate the Cake: Once set, arrange the chocolate-dipped strawberries on top of the cake for a beautiful presentation.

Tips for Success

  • Use Room Temperature Ingredients: Room temperature eggs and milk help create a smooth batter and a fluffier cake.
  • Control the Ganache Consistency: For a thicker ganache, let it cool a bit longer before pouring. If it gets too thick, microwave for a few seconds.
  • Keep Strawberries Fresh: Dip strawberries shortly before serving to keep them from sweating.

Serving Suggestions

Serve each slice of this Chocolate Covered Strawberry Cake with extra strawberry sauce or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with coffee, espresso, or a glass of chilled champagne.

Storage

This cake can be stored in an airtight container in the refrigerator for up to 3 days. For the best flavor, bring to room temperature before serving.

Enjoy the ultimate combination of rich chocolate and sweet strawberries with every bite of this luxurious Chocolate Covered Strawberry Cake!

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