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Covered Strawberry Cake Recipe

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4 from 13 reviews

This Covered Strawberry Cake is a rich and decadent layered chocolate cake infused with cocoa and Dutch-processed chocolate, filled and frosted with a luscious strawberry cream cheese frosting. Finished with a smooth semi-sweet chocolate ganache drip and topped with elegant chocolate-covered strawberries, this cake offers a perfect blend of chocolate and strawberry flavors, ideal for special occasions or a luxurious dessert experience.

  • Total Time: 2 hrs 25 mins
  • Yield: 16 servings

Ingredients

Cake

  • 2 1/2 cups All-purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 3/4 cups White granulated sugar
  • 2 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Salt
  • 3.5 oz Semi-sweet chocolate bar (melted, Lindt 70%)
  • 3/4 cup Oil (canola or vegetable)
  • 2 tsp Pure vanilla extract
  • 1 1/4 cups Buttermilk (room temperature)
  • 4 Large eggs (room temperature)
  • 3/4 cup Hot water (steaming)

Strawberry Cream Cheese Frosting

  • 8 oz Cream cheese (room temperature)
  • 1 1/2 cups Unsalted butter (slightly cold)
  • 6 cups Powdered sugar (sifted)
  • 2 oz Freeze dried strawberries (grounded)
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt
  • 1/3 cup Heavy cream

Chocolate Ganache Drip

  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Heavy cream

Decoration

  • Chocolate covered strawberries

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F. Spray three 8-inch cake pans with baking spray and line with 8-inch parchment circles. Spray the parchment again to prevent sticking.
  2. Melt Chocolate: Melt the semi-sweet chocolate bar in the microwave in 15-second intervals, stirring well after each, until smooth and fully melted. Set aside to cool.
  3. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour and Dutch process cocoa powder. Add the sugar, baking powder, baking soda, and salt. Mix well and set aside.
  4. Mix Wet Ingredients: In a separate bowl, combine the oil, vanilla extract, buttermilk, eggs, and the cooled melted chocolate. Heat water until steaming and slowly add it to the wet ingredients, stirring carefully to avoid cooking the eggs.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Divide the batter evenly among the three prepared cake pans.
  6. Bake Cake Layers: Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Frosting Ingredients: Leave the butter out at room temperature for about 30 minutes to soften slightly. Meanwhile, sift the powdered sugar and blend the freeze dried strawberries into a fine powder and add to the sugar.
  8. Make Strawberry Cream Cheese Frosting: Using a mixer, beat the softened butter and cream cheese on high speed for 2 minutes until smooth. Gradually add the powdered sugar and ground strawberries mixture, then add vanilla extract, salt, and heavy cream. Mix on low until combined, then increase speed to high and beat for 1-2 minutes until fluffy.
  9. Prepare Chocolate Ganache Drip: In a saucepan over medium-low heat, warm the heavy cream until hot and steaming. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for 30 seconds to 1 minute. Stir until smooth, warming briefly in the microwave if necessary. Allow ganache to cool to room temperature before use.
  10. Freeze Cake Layers: Place the cooled cake layers in the freezer for 30 minutes to chill and firm up. Trim any dome tops with a serrated knife to create even layers.
  11. Assemble Cake: Place a small dollop of frosting on the cake board to secure the cake. Place the first cake layer down and spread about 1 cup of frosting evenly over it. Repeat with the second layer, then place the final cake layer on top.
  12. Crumb Coat & Chill: Apply a light crumb coat of frosting over the assembled cake, allowing some cake to show through. Freeze for 15 seconds to lock in crumbs, then frost the entire cake smoothly with the remaining frosting. Freeze for an additional 10 minutes to set.
  13. Apply Chocolate Drip: Using a spoon or squeeze bottle, carefully apply the ganache around the edges of the cake, allowing it to drip down naturally or in controlled drips for decoration.
  14. Decorate: Finish by topping the cake with chocolate-covered strawberries for an elegant finishing touch.

Notes

  • Ensure eggs and buttermilk are at room temperature to achieve a smooth batter.
  • Adding hot water slowly to the wet ingredients helps to bloom the cocoa and creates a richer chocolate flavor.
  • Freeze the cake layers before frosting to make it easier to handle and achieve smooth frosting application.
  • Allow the chocolate ganache to cool to room temperature to avoid melting the frosting when dripped.
  • Use a serrated knife to level cake layers for even stacking.
  • Ground freeze dried strawberries add natural strawberry flavor and vibrant color to the frosting without adding moisture.
  • Author: Olivia
  • Prep Time: 45 mins
  • Cook Time: 27 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/covered-strawberry-cake-recipe/