🍓 Chocolate Covered Strawberry Cake The Ultimate Dessert for Any Occasion

Imagine sinking your fork into a slice of pure bliss: a cake so moist, so rich, so perfectly balanced that it transports you straight to dessert heaven. That, my friends, is the magic of a Chocolate Covered Strawberry Cake. It’s more than just a dessert; it’s an experience, a celebration of two timeless flavors that were simply destined to be together. Forget those store-bought chocolate-dipped strawberries – we’re taking that iconic pairing and elevating it to an art form, layering it into a show-stopping cake that’s surprisingly approachable for any home baker.

This isn’t just any chocolate cake; it’s a symphony of textures and tastes designed to captivate your senses from the very first glance to the last crumb. We start with a deeply chocolatey, incredibly tender cake base, infused with a hint of coffee to deepen its cocoa notes. Nestled between these decadent layers is a generous amount of fresh, vibrant strawberries, their natural sweetness and slight tang cutting through the richness beautifully. And then, the crowning glory: a velvety smooth chocolate cream cheese frosting that’s rich without being cloyingly sweet, perfectly mimicking the luxurious coating of a classic chocolate-covered strawberry. A glossy chocolate ganache drip cascading down the sides and a garnish of fresh, chocolate-dipped strawberries complete this masterpiece, making it as stunning to behold as it is delightful to devour.

Why This Recipe Works

This Chocolate Covered Strawberry Cake isn’t just a pretty face; it’s engineered for success and maximum flavor impact. Firstly, the chocolate cake itself is a marvel of moisture and deep cocoa flavor, thanks to the combination of Dutch-processed cocoa powder and a touch of hot coffee, which bloom the cocoa and enhance its intensity. Using buttermilk ensures a tender crumb that practically melts in your mouth. Secondly, the choice of a chocolate cream cheese frosting is crucial. It offers a wonderful tang that brightens the overall profile, preventing the cake from becoming overly sweet or heavy. The cream cheese also provides a beautiful, stable texture that pipes wonderfully and holds up well.

Thirdly, the fresh strawberries are not merely an afterthought but an integral component. Their natural acidity and juicy sweetness provide a refreshing counterpoint to the rich chocolate, creating that classic chocolate-covered strawberry dynamic in every single bite. We use them both as a filling and as a garnish, maximizing their impact. Finally, the ganache drip adds another layer of chocolate luxury and a professional, polished finish without requiring advanced decorating skills. Each element is carefully chosen to contribute to a harmonious, unforgettable dessert that truly embodies the essence of a chocolate-covered strawberry in cake form.

Ingredients

For the Chocolate Cake:

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (240ml) buttermilk, at room temperature
½ cup (120ml) vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) hot brewed coffee (or hot water with 1 tsp instant coffee)

For the Chocolate Cream Cheese Frosting:

1 cup (226g) unsalted butter, softened
8 ounces (226g) full-fat cream cheese, softened
1 teaspoon vanilla extract
¾ cup (75g) unsweetened Dutch-processed cocoa powder
4-5 cups (480-600g) powdered sugar, sifted
2-4 tablespoons heavy cream or milk (as needed for consistency)
Pinch of salt

For the Chocolate Ganache Drip:

½ cup (85g) good quality semi-sweet chocolate chips or chopped chocolate
½ cup (120ml) heavy cream

For the Strawberry Filling and Garnish:

2 pounds fresh strawberries, hulled and sliced (about 4 cups)
6-8 fresh strawberries, left whole for dipping and garnish
2 ounces (56g) good quality semi-sweet or dark chocolate, melted (for dipping garnish strawberries)

Instructions

Prepare Your Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch round cake pans. Line the bottoms with parchment paper circles for easy release.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa.
Add Wet Ingredients (Except Coffee): To the dry ingredients, add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, until well combined and smooth. The batter will be thick.
Incorporate Hot Coffee: Carefully pour in the hot brewed coffee (or hot water with instant coffee). The batter will become very thin. Mix on low speed until just combined. Do not overmix.
Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes for 8-inch pans, or 25-30 minutes for 6-inch pans, or until a wooden skewer inserted into the center comes out with moist crumbs, but not wet batter.
Cool the Cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure they are entirely cool before frosting, otherwise, your frosting will melt. This can take 1-2 hours.
Prepare the Chocolate Cream Cheese Frosting: In a large bowl, using an electric mixer, beat the softened butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Add Vanilla and Cocoa: Beat in the vanilla extract and cocoa powder until fully incorporated.
Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until combined. Increase speed to medium-high and beat until light and fluffy. If the frosting is too thick, add heavy cream or milk one tablespoon at a time until desired consistency is reached. If it’s too thin, add more powdered sugar. Add a pinch of salt to balance the sweetness.
Prepare Strawberries for Filling: While cakes are cooling, hull and slice 2 pounds of fresh strawberries. Set aside.
Assemble the Cake: Once cakes are completely cool, level them with a serrated knife if necessary. Place one cake layer on your serving plate or cake stand. Spread a generous layer of chocolate cream cheese frosting over the top. Arrange a layer of sliced strawberries over the frosting, leaving about ½ inch border from the edge.
Add Second Layer and Repeat: Carefully place the second cake layer on top. Repeat with another layer of frosting and sliced strawberries. If using a third layer, repeat again.
Crumb Coat and Final Frost: Place the final cake layer on top. Apply a thin layer of frosting all over the cake (top and sides) – this is your crumb coat. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Once chilled, apply the remaining frosting evenly over the top and sides of the cake, smoothing it with an offset spatula or bench scraper.
Make the Chocolate Ganache Drip: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 30-second intervals, stirring well after each, until the chocolate is melted and the mixture is smooth and glossy. Be careful not to overheat. Let the ganache cool for 5-10 minutes until it’s warm but not hot, and slightly thickened – it should be pourable but not runny like water.
Apply Ganache Drip: Carefully spoon the ganache around the top edge of the cake, allowing it to drip naturally down the sides. You can use a piping bag with a small hole or a spoon to control the drips. Fill the center of the top with any remaining ganache and spread it evenly.
Prepare Chocolate-Dipped Strawberries for Garnish: Melt 2 ounces of semi-sweet or dark chocolate in a small bowl (microwave or double boiler). Dip the whole strawberries about halfway into the melted chocolate. Place them on a parchment-lined plate or baking sheet and refrigerate for 5-10 minutes until the chocolate is set.
Garnish and Serve: Arrange the chocolate-dipped strawberries on top of the cake, along with any remaining fresh sliced strawberries if desired. Chill the cake for at least 30 minutes before slicing and serving to allow the frosting and ganache to set completely.

Tips for Success

Achieving a truly spectacular Chocolate Covered Strawberry Cake is all about a few key details. Here are some pro tips to ensure your cake turns out perfectly:

Use Room Temperature Ingredients: For both the cake batter and the frosting, ensure your butter, eggs, buttermilk, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smoother batter and a light, airy frosting free of lumps.
Don’t Overmix: When making the cake batter, mix until just combined, especially after adding the flour and hot coffee. Overmixing develops the gluten in the flour, leading to a tough, dry cake instead of a tender, moist one.
Sift Your Dry Ingredients and Powdered Sugar: Sifting flour, cocoa powder, and powdered sugar is a small step that makes a big difference. It removes lumps, aerates the ingredients, and ensures a smooth, uniform texture in both your cake and frosting.
Chill Your Cake Layers: After baking and cooling, chilling your cake layers for 30 minutes in the refrigerator (or even freezing for 15 minutes) makes them much easier to handle, level, and frost without crumbling. Similarly, chilling the cake after the crumb coat is essential for a smooth final finish.
Adjust Ganache Consistency: The perfect ganache drip is all about temperature. If it’s too hot, it will be too thin and run straight off the cake. If it’s too cold, it will be too thick and won’t drip. Let it cool for 5-10 minutes after making it, stirring occasionally, until it reaches a pourable but slightly thickened consistency. Test a small amount on the side of a bowl; it should slowly drip.

Storage Instructions

Due to the fresh strawberries and cream cheese frosting, this Chocolate Covered Strawberry Cake must be stored in the refrigerator. Cover the cake loosely with plastic wrap or place it in an airtight cake carrier to prevent it from drying out and absorbing odors from the fridge. It will stay fresh and delicious for 3-4 days. For the best flavor and texture, remove the cake from the refrigerator about 30 minutes to an hour before serving to allow the frosting to soften slightly and the cake to come closer to room temperature.

FAQ

Can I use frozen strawberries?

While fresh strawberries are highly recommended for their vibrant flavor and firm texture, you can use frozen strawberries if absolutely necessary. However, they tend to release more water when thawed. If using frozen, thaw them completely, drain them very well, and pat them dry with paper towels before using them in the filling to prevent the cake from becoming soggy.

Can I make this cake ahead of time?

Yes, absolutely! The cake layers can be baked up to 2-3 days in advance, wrapped tightly in plastic wrap, and stored at room temperature, or frozen for up to a month. The frosting can be made 1-2 days in advance and stored in an airtight container in the refrigerator; bring to room temperature and re-whip briefly before using. The assembled cake, without the fresh strawberry garnish, can be stored in the refrigerator for up to 2 days. Add the fresh garnishes just before serving for the best appearance.

What kind of cocoa powder should I use?

This recipe specifically calls for Dutch-processed cocoa powder. Dutch-processed cocoa has been treated to reduce its acidity, resulting in a darker color and a mellower, less bitter chocolate flavor. It reacts with baking soda and baking powder differently than natural cocoa, so for optimal rise and flavor, stick with Dutch-processed. If you only have natural cocoa, the cake will still be delicious but might have a slightly different texture and color.

My ganache is too thick/thin. How do I fix it?

If your ganache is too thick, add a tiny splash (half a teaspoon at a time) of hot heavy cream or milk and stir until it reaches the desired consistency. If it’s too thin, let it sit at room temperature for a bit longer to cool and thicken, or place it in the refrigerator for 5-10 minutes, stirring every couple of minutes until it thickens up. Be patient and adjust slowly!

Conclusion

There you have it – a recipe for a Chocolate Covered Strawberry Cake that promises to be a showstopper at any gathering, a delightful treat for a special occasion, or simply a luxurious indulgence for a quiet evening at home. With its moist, rich chocolate layers, tangy cream cheese frosting, and bursts of fresh, juicy strawberries, it truly captures the essence of that beloved classic pairing in every single forkful. The ease of preparation, combined with the utterly irresistible flavor, means you’ll be reaching for this recipe again and again. So, tie on your apron, gather your ingredients, and prepare to create a dessert that’s not just eaten, but savored. Your taste buds (and your guests) will thank you!