This elegant chocolate covered strawberry cake is my dream Valentine’s Day dessert! I stack layers of moist chocolate cake with strawberry frosting, then drizzle them with rich chocolate ganache. Topped with fresh strawberries, it doesn’t get much more indulgent! This cake is decadent, beautiful, and perfect for any special occasion–or just a sweet indulgence at home!
Chocolate Cake with Strawberry Frosting
I make my chocolate covered strawberry cake with cake mix so I get consistent results every time. But I have a simple trick that really elevates it: substituting hot coffee for water! This intensifies the chocolate flavor tenfold, making the cake so much more indulgent. The frosting is flavored with strawberry Jell-O mix, giving it a bright, fruity flavor without needing fresh fruit. And finally, my 2-ingredient chocolate ganache adds a glossy, irresistible finish.
If you want to go fully homemade, my Brooklyn blackout cake recipe works wonderfully as a base.
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The Secret to Stable, Silky Frosting
For the richest, most stable frosting, I always recommend using full-fat, high-quality cream cheese and unsalted butter at room temperature. The room-temperature fats incorporate better, creating a smoother, fluffier texture that holds up under the weight of ganache and strawberries. Using high-quality ingredients also ensures the flavor shines, giving your chocolate covered strawberry cake an incredible taste!
Chocolate Covered Strawberry Cake Recipe
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
Ingredients
For the Chocolate Cake
- 26.5 ounces chocolate cake mix (2 (13.25-ounce) boxes)
- 2 cups brewed coffee hot (180-200°F)*
- 1 cup vegetable oil
- 6 large eggs room temperature
For the Strawberry Frosting
- 2 cups unsalted butter room temperature (4 sticks)
- 8 cups powdered sugar
- 8 ounces cream cheese room temperature (1 brick)
- 3 tablespoons Strawberry Jell-O mix
- Pink gel food coloring optional**
For the Chocolate Ganache
- 1 cup chocolate chips ***
- ½ cup heavy cream
- Fresh strawberries optional, for decorating
Instructions
- Preheat oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper and generously spray the sides of the pans with nonstick spray.
- Mix the cake mix, coffee, oil, and eggs together in a large bowl.26.5 ounces chocolate cake mix, 2 cups brewed coffee, 1 cup vegetable oil, 6 large eggs
- Divide the batter into the prepared cake pans (about 568 grams per pan) and smooth out.
- Place into the oven to bake for 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- While the cake bakes, make the frosting: Add all of the frosting ingredients except the food coloring into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes or until a smooth, fluffy buttercream has formed. If the frosting is not the color you desire, add in a dot of pink food coloring and mix until all of the frosting is evenly colored.2 cups unsalted butter, 8 cups powdered sugar, 8 ounces cream cheese, 3 tablespoons Strawberry Jell-O mix, Pink gel food coloring
- To make the ganache, heat the heavy cream in a microwave-safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips. Let set for 1 minute to allow the chocolate chips to melt. Whisk the heavy cream and chocolate chips together until a smooth ganache has formed.1 cup chocolate chips, ½ cup heavy cream
- Place one layer of the cooled cake onto a cake stand. Spread about ½ cup of frosting onto the surface of the cake layer to the edges.
- Place a second layer of cake onto the bottom layer ensuring that the layers are even and that the top layer does not hang over the edge. Spread another ½ cup of frosting onto the cake layer, then place the last cake layer on top.
- Finish frosting the top and sides of the cake with the remaining frosting.
- Pour the ganache onto the top of the cake. Spread to the edges and allow it to drip down the sides.
- Pile the fresh strawberries on top. Let the ganache set for about 20 minutes before slicing and serving the cake.Fresh strawberries
Notes
- Use room-temperature ingredients for smooth mixing and a better texture.
- Do not overmix the cake batter once the flour mixture has been added as this will cause the gluten to over develop creating a crumbly, rubbery cake.
- Tap the filled cake pans on the counter a few times to remove any large air bubbles before baking. This will create a more even rise.
- The cake is properly baked when it is set and no longer wet-looking on top. If using a thermometer, it should be 200-205°F in the center.
- Once the cakes have cooled, you can level them with a serrated knife or cake leveler. Only slice off the domes so the cakes are flat and even.
- When making the frosting, if it is too thick, mix 1 tablespoon of milk in until fully incorporated.
- I recommend crumb-coating the cake in a thin layer of frosting and chilling for 15-20 minutes before adding the final layer of frosting. This will prevent any chocolate crumbs from getting trapped in the frosting.
- When making the chocolate ganache layer I find using an immersion blender does a quicker and better job than whisking does.
- Let the ganache cool and thicken slightly before pouring so it doesn’t run off or melt the frosting.
- Use a small offset spatula or spoon to gently push the ganache from the center of the cake towards the edges to create a controlled drip.
- Be sure the strawberries are very dry before placing them onto the cake.
- I recommend removing the strawberries from the cake before storing it as the strawberries will mold quickly.
How to Make Chocolate Covered Strawberry Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line the bottom of three 9-inch cake pans with parchment paper, and generously spray the sides of the pans with nonstick spray. Mix 26.5 ounces (2 boxes) of chocolate cake mix, 2 cups of hot brewed coffee, 1 cup of vegetable oil, and 6 large, room-temperature eggs together in a large bowl. Take care not to overmix, or your cakes will turn out rubbery. Mix just until you no longer see dry cake mix.
Portion the Cakes: Divide the batter into the prepared cake pans (about 568 grams per pan) and smooth out. Gently tap the pans on the counter a few times to break up any large air bubbles so the layers bake more evenly with a uniform crumb.
Bake the Cakes: Place into the preheated oven to bake for 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. You’ll know they’re done when the tops are no longer wet looking and the internal temperature reaches 200-205°F. Once baked, remove from the oven and place onto a cooling rack to cool completely. Once cooled, you can level the cakes if needed with a serrated knife or cake leveler so they are flat.
Beat the Frosting: Add 2 cups of room-temperature unsalted butter, 8 cups of powdered sugar, 8 ounces (1 brick) of room-temperature cream cheese, and 3 tablespoons of Strawberry Jell-O mix into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2-3 minutes or until a smooth, fluffy buttercream has formed. If the frosting is not the color you desire, add in a dot of pink food coloring and mix until all of the frosting is evenly colored. Adjust the thickness of the frosting as needed by adding milk or powdered sugar until it reaches your desired consistency.
Melt the Ganache: Heat ½ cup of heavy cream in a microwave-safe bowl for 1 minute. Pour the heated heavy cream over 1 cup of chocolate chips. Let set for 1 minute to allow the chocolate chips to melt. Whisk the heavy cream and chocolate chips together until a smooth ganache has formed. I like to do this with an immersion blender. Let cool slightly while you frost the cake.
Layer the Cakes: Place one layer of the cooled cake onto a cake stand. Spread about ½ cup of frosting onto the surface of the cake layer to the edges. Place a second layer of cake onto the bottom layer ensuring that the layers are even and that the top layer does not hang over the edge. Spread another ½ cup of frosting onto the cake layer, then place the last cake layer on top. Finish frosting the top and sides of the cake with the remaining frosting. I like to crumb-coat the cake first with a thin layer so that my final layer turns out smooth and crumb free. Chill for 15-20 minutes between to set the crumb coat.
Spread the Ganache: Pour the slightly cooled ganache onto the top of the cake. Spread to the edges and allow it to drip down the sides. I like to do this with an offset spatula, working from the center towards the edges so that I can control the drip.
Top and Serve: Pile the fresh strawberries on top. Let the ganache set for about 20 minutes before slicing and serving the cake.
How to Store
Store leftover chocolate covered strawberry cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. I recommend leaving off the fresh strawberries, and adding them back after thawing the cake overnight in the refrigerator.
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