Chocolate Covered Strawberry Cake Recipe

a slice of chocolate cake with strawberries on a cake stand.

Chocolate Covered Strawberry Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 1

Cook Time: 28

Total Time: 1 28

Servings: slices

Calories: 1229kcal

Author: Becky Hardin

This chocolate covered strawberry cake is a dreamy Valentine’s dessert! Layers of moist chocolate cake with strawberry frosting, chocolate ganache, and fresh strawberries.

Print Recipe

US Customary - Metric

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

*I like the flavor boost coffee adds, but you can use hot water if you'd prefer the cake to be caffeine free.

**I recommend gel food coloring for a vivid color that doesn't mess with the texture of the frosting. If using liquid, I recommend using red food coloring to achieve a pink color.

***I used semisweet for a balanced flavor, but milk, dark, or white chocolate chips also work.

Tips:

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.

Make-Ahead: You can bake the cake layers up to 2 days in advance, wrapped tightly in plastic wrap in the refrigerator. You can also freeze the layers for up to 1 month and thaw before frosting. The buttercream can be made 3 days ahead and stored in the fridge. Rewhip before using.

Storage: Store 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.

Nutrition