Chocolate Covered Strawberry Cake
Indulge in a moist chocolate cake adorned with creamy frosting and fresh strawberries, creating a visually stunning and delectable dessert perfect for special occasions.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Cake
- 2 cups all-purpose flour Soft, pillowy flour that forms the cake's heart.
- 1 3/4 cups granulated sugar Sweetness that balances the deep cocoa flavors.
- 3/4 cup unsweetened cocoa powder Rich, earthy chocolate essence that gives depth.
- 2 teaspoons baking powder The magic leavening agent that ensures a light, airy cake.
- 1 1/2 teaspoons baking soda An enhancer that helps achieve the perfect rise.
- 1 teaspoon salt A pinch of salt that enhances all the sweet notes.
- 2 large eggs Bringing richness and binding everything together.
- 1 cup whole milk Creamy and smooth, adding moisture and flavor.
- 1/2 cup vegetable oil Ensuring a tender crumb and moist texture.
- 2 teaspoons vanilla extract Fragrant warmth that elevates the overall taste.
- 1 cup boiling water The key to achieving a molten, fudgy batter.
For the Frosting
- 1 cup unsalted butter, softened Luxurious creaminess for the frosting.
- 3 1/2 cups powdered sugar Sweetness that adds the perfect finishing touch.
- 1/2 cup unsweetened cocoa powder Providing depth to the velvety frosting.
- 1/2 cup heavy cream Indulgent and thick, helping to create the frosting’s luscious texture.
- 1 teaspoon vanilla extract Adding a fragrant note to the decadent frosting.
For Decoration
- Fresh strawberries Juicy gems that give an incredible freshness and appeal to the cake.
- Melted chocolate A rich drizzle to finish this stunning dessert.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Batter Mixing
- In a large mixing bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add in eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water; the batter will be thin.
Baking
- Pour the batter evenly into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting Preparation
- In a large bowl, beat softened unsalted butter until creamy.
- Gradually add powdered sugar and cocoa powder, alternating with heavy cream, to achieve a smooth consistency.
- Stir in vanilla extract.
Assembly
- Place one layer of cake on a serving plate and spread a layer of frosting on top.
- Carefully place the second cake layer on top and frost the top and sides of the cake.
Decoration
- Artfully arrange fresh strawberries on top of the cake.
- Drizzle melted chocolate over the strawberries.
Cooling
- Refrigerate the cake until serving time to set the frosting.
Notes
Ensure ingredients are at room temperature for best results. Sift dry ingredients to prevent clumps. Cool cakes completely before frosting.