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Chocolate Covered Strawberry Layer Cake Recipe

★★★★★

5 from 145 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes plus cooling and assembly time
  • Yield: 12-16 slices (serves 12 to 16) 1x
  • Diet: Vegetarian

Description

A decadent Chocolate Covered Strawberry Layer Cake featuring rich chocolate cake layers alternated with strawberry buttercream frosting, fresh and freeze-dried strawberries, and luscious chocolate ganache. This show-stopping cake is decorated with chocolate-covered strawberries and perfect for special occasions or celebrations.

Ingredients

Scale

Dry Ingredients

  • 2 cups (260g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 10 cups (1150g) powdered sugar

Wet Ingredients

  • 1 cup (224g) unsalted Challenge butter, room temperature
  • 2 cups (414g) sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup (180ml) warm water
  • 3/4 cup (180ml) milk
  • 1 3/4 cups (392g) unsalted Challenge butter, room temperature (for frosting)
  • 3/4 cup (142g) shortening
  • 1/2 cup (120ml) heavy whipping cream
  • 3/4 cup (180ml) heavy whipping cream (for ganache)
  • 2–4 tbsp (30-60ml) additional water or heavy whipping cream (for frosting consistency)

Chocolate

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips

Fruits

  • 2 1/2 cups (about 2 oz | 57g) freeze-dried strawberries
  • 1 1/2 cups diced strawberries
  • 8 chocolate-covered strawberries (for decoration)

Seasoning

  • Salt, to taste

Instructions

  1. Preheat and Prepare Cake Pans: Preheat your oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set this mixture aside for later use in the batter.
  3. Cream Butter and Sugar: In a large mixer bowl, beat the butter and sugar together until fully creamed, light in color, and fluffy, approximately 3-4 minutes. This step is essential for a light cake texture.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition until mostly combined to ensure an even batter.
  5. Prepare Chocolate Mixture: In a small bowl, stir together vanilla extract, warm water, and cocoa powder until smooth.
  6. Combine Chocolate Mixture: Add the chocolate mixture to the creamed butter mixture and mix until combined. Scrape down the sides of the bowl to incorporate all ingredients fully.
  7. Add Dry Ingredients and Milk in Stages: Add half of the dry flour mixture to the batter and mix until mostly blended. Then slowly add the milk and mix well. Finally, add the remaining dry ingredients, mixing until smooth but avoiding overmixing to keep the cake tender.
  8. Divide and Bake: Divide the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool Cakes: Remove cakes from oven and allow to cool in the pans for 2-3 minutes before transferring them to cooling racks to cool completely.
  10. Make Chocolate Ganache: Place the chocolate chips in a small bowl. Heat the heavy cream until it just begins to boil, then pour over the chocolate chips. Let sit for a few minutes, then whisk until smooth. Set aside to cool to room temperature.
  11. Prepare Strawberry Buttercream – Freeze-Dried Strawberries: Place freeze-dried strawberries in a food processor and grind into a fine powder. Set aside.
  12. Prepare Strawberry Buttercream – Cream Butter and Shortening: In a large mixer bowl, beat the butter and shortening until smooth and creamy.
  13. Add Sugar and Strawberry Powder: Add half of the powdered sugar and beat until smooth, then add the freeze-dried strawberry powder and mix well.
  14. Add Cream and Vanilla: Slowly add half a cup of heavy whipping cream and vanilla extract, mixing until combined and smooth.
  15. Finish Frosting: Gradually add the remaining powdered sugar and mix until fully combined and smooth. Add salt to taste and 2 to 4 tablespoons of additional water or heavy cream if needed for the right consistency. Set aside.
  16. Level and Torte Cakes: Use a large serrated knife to remove the domed tops of the cakes to make them flat. Cut each cake horizontally into two layers for a total of six cake layers.
  17. Assemble Cake – First Layer: Place the first cake layer on a cake board or serving plate. Spread about 1/2 cup of strawberry buttercream frosting evenly on top, then distribute 1/2 cup diced strawberries. Press them lightly into the frosting and spread a thin layer of strawberry frosting over the strawberries for layering stability.
  18. Second Layer: Add the second cake layer. Pipe a small dam of frosting around the edge, then fill the center with 5-6 tablespoons of chocolate ganache and spread into an even layer. Top with the next cake layer.
  19. Repeat Layers: Repeat the strawberry frosting with diced strawberries, chocolate ganache layer, and cake layering process once more. Finish with a final strawberry frosting and diced strawberries layer, topping with the last cake layer.
  20. Chill Before Final Frosting: Optionally refrigerate the assembled cake to firm it up before frosting the cake exterior.
  21. Frost Cake Exterior: Use the remaining strawberry buttercream frosting to fully cover the outside of the cake, smoothing it evenly.
  22. Apply Chocolate Ganache Drip: Reheat the cooled ganache gently in the microwave to a pourable consistency and carefully drip it over the edges of the frosted cake for a decorative drip effect.
  23. Decorate Top: Use the leftover strawberry frosting to pipe decorative swirls on the top of the cake, using a piping tip such as Ateco 847.
  24. Finish with Chocolate-Covered Strawberries: Garnish the top of the cake with 8 chocolate-covered strawberries for a stunning finish.
  25. Storage: Refrigerate the cake until ready to serve. It is best enjoyed within 2-3 days. Add chocolate-covered strawberries shortly before serving for optimal freshness.

Notes

  • Ensure thorough creaming of butter and sugar for a fluffy cake texture.
  • Do not overmix the batter once all ingredients are combined to avoid a dense cake.
  • Leveling the cake layers creates an even and professional-looking layered cake.
  • Freeze-dried strawberries provide intense strawberry flavor and color to the frosting without extra moisture.
  • Chill cake before final frosting to make spreading easier and prevent crumb contamination.
  • Reheat ganache gently to avoid overheating and separation when applying drip.
  • Store assembled cake refrigerated and consume within 2-3 days for best quality.
  • Add chocolate-covered strawberry decorations just before serving to maintain freshness and appearance.
  • Use a serrated knife for clean, even cake layer cuts.
  • Prep Time: 35 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate cake, strawberry layer cake, chocolate ganache, strawberry buttercream, layer cake, dessert, celebration cake, chocolate covered strawberries

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Find it online: https://cooklilan.com/chocolate-covered-strawberry-layer-cake-recipe/