Introduction

This Chocolate Covered Strawberry Layer Cake is a decadent treat perfect for special occasions or whenever you’re craving a show-stopping dessert. Rich chocolate layers alternate with strawberry-infused buttercream and fresh fruit, all topped with a luscious chocolate ganache and elegant chocolate-covered strawberries.

A two-layer cake with light pink smooth frosting as the base, covered on top with a shiny dark chocolate ganache that drips down the sides in uneven streams. Around the top edge of the cake, there are eight large swirls of pink frosting, each topped with a fresh strawberry dipped halfway in chocolate and decorated differently: some have pink icing drizzles, some have white and red heart sprinkles, and others have crushed cookie crumbs. The cake is placed on a white marbled surface with scattered fresh strawberry halves around its base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (224g) unsalted butter, room temperature
2 cups (414g) sugar
4 large eggs
1 tsp vanilla extract
3/4 cup (180ml) warm water
3/4 cup (85g) natural unsweetened cocoa powder
3/4 cup (180ml) milk
9 oz (1 1/2 cups) semi-sweet chocolate chips
3/4 cup (180ml) heavy whipping cream
2 1/2 cups (about 2 oz | 57g) freeze-dried strawberries
1 3/4 cups (392g) unsalted butter, room temperature
3/4 cup (142g) shortening
10 cups (1150g) powdered sugar
1/2 cup (120ml) heavy whipping cream
1/2 tsp vanilla extract
Salt, to taste
2-4 tbsp (30-60ml) additional water or heavy whipping cream
1 1/2 cups diced strawberries
8 chocolate-covered strawberries

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides.
Step 2: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
Step 3: In a large mixer bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, beating after each addition until mostly combined.
Step 5: In a small bowl, stir together the vanilla extract, warm water, and cocoa powder until smooth.
Step 6: Add the chocolate mixture to the batter and mix until combined, scraping down the sides as needed.
Step 7: Add half of the dry ingredients and mix until mostly combined.
Step 8: Slowly add the milk and mix well.
Step 9: Add the remaining dry ingredients and mix until smooth, being careful not to overmix.
Step 10: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out with a few crumbs.
Step 11: Let the cakes cool for 2-3 minutes, then transfer to a wire rack to cool completely.
Step 12: For the ganache, place chocolate chips in a bowl. Heat the cream until just boiling and pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Cool to room temperature.
Step 13: Grind the freeze-dried strawberries into a fine powder using a food processor. Set aside.
Step 14: In a large bowl, beat the butter and shortening until smooth and creamy.
Step 15: Add half of the powdered sugar and beat until smooth.
Step 16: Mix in the strawberry powder until well combined.
Step 17: Slowly add the heavy cream and vanilla extract, mixing until smooth.
Step 18: Add the remaining powdered sugar and beat until smooth and fluffy.
Step 19: Season with salt and adjust the consistency with additional water or cream if needed. Set aside.
Step 20: Level the cakes by trimming the domes off the top, then slice each cake horizontally to create six layers total.
Step 21: Place the first cake layer on a cake board or serving platter. Spread about 1/2 cup of strawberry frosting evenly over it.
Step 22: Add 1/2 cup diced strawberries on top of the frosting, pressing them gently, then spread a thin layer of frosting over the strawberries.
Step 23: Add the next cake layer. Pipe a small dam of frosting around the edge, then fill the center with 5-6 tablespoons of chocolate ganache and spread evenly.
Step 24: Repeat layering with strawberry frosting and diced strawberries, cake layer, ganache, then cake layer again until all layers are stacked, ending with cake on top.
Step 25: Refrigerate the cake if desired to firm up before frosting the exterior with strawberry frosting.
Step 26: Warm the ganache gently if needed, then drizzle it to create a chocolate drip effect on the cake.
Step 27: Use remaining strawberry frosting to pipe swirls on top of the cake, then finish by decorating with chocolate-covered strawberries.
Step 28: Refrigerate the finished cake until ready to serve.

Tips & Variations

Ensure the butter and shortening are at room temperature to make the frosting smooth and easy to spread.
For a festive twist, substitute freeze-dried raspberries instead of strawberries for the buttercream.
To make the cake layers extra moist, brush each layer with simple syrup before adding the frosting and fruit.
Add a splash of strawberry liqueur to the frosting for more pronounced berry flavor in adult desserts.
Use a serrated knife and gentle sawing motions to level and slice cake layers evenly without tearing.

Storage

Store the cake covered in the refrigerator for up to 2-3 days to maintain freshness. For best flavor and texture, take the cake out about 30 minutes before serving to let it come to room temperature. The chocolate-covered strawberries are best enjoyed within 24-48 hours; consider adding them shortly before serving to keep them fresh.

How to Serve

A slice of layered chocolate cake sits on a white plate with a silver fork. The cake has five dark brown chocolate sponge layers, separated by four layers of pink cream with red strawberry bits. The top layer is covered with pink cream, and a swirl of the same pink cream decorates the side near a chocolate-covered strawberry with pink drizzle. The plate rests on a red cloth on a white marbled surface. In the background, the main cake is visible with pink frosting and chocolate drips on the sides, surrounded by small chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and assemble the cake a day in advance. Store it covered in the fridge and add the chocolate-covered strawberries just before serving to keep them fresh.

Can I substitute fresh strawberries for freeze-dried in the frosting?

Freeze-dried strawberries are preferred for the concentrated flavor and to prevent excess moisture in the frosting, but you can blend fresh strawberries and strain out excess juice if needed. This might require adjusting powdered sugar to achieve the right consistency.