Chocolate Covered Strawberry Cake
A decadent cake that combines the rich flavors of chocolate with the freshness of strawberries, perfect for any special occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Chocolate Ganache
- 8 oz dark chocolate chopped
- 1 cup heavy cream
Decoration
- 1 lb fresh strawberries washed and hulled
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides.
Serving
- Arrange the fresh strawberries on top of the ganache. Optionally, dip some strawberries in chocolate for extra decoration.
- Slice the cake into 8 pieces and serve immediately, perhaps with a side of ice cream or whipped cream.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for optimal flavor.
Notes
Pro Tips: Use ripe strawberries for the best flavor. Ensure your chocolate is of high quality for a smooth ganache.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and lemon juice if needed.
How to Serve: Pair with a glass of champagne or a cup of coffee.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Cake layers can be made a day in advance and stored in the fridge.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and lemon juice if needed.
How to Serve: Pair with a glass of champagne or a cup of coffee.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Cake layers can be made a day in advance and stored in the fridge.