Chocolate-Covered Strawberry Cake
Strawberries and chocolate make the perfect pair. Instead of plain chocolate-covered strawberries this spring, try a decadent Chocolate-Covered Strawberry Cake. This easy and elegant dessert features a homemade two-layer strawberry cake topped with a decadent chocolate ganache.
Makes: 6-8 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 6 eggs whites, room temperature
- 6 drops red food coloring
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- 6 large strawberries, diced and frozen
- 3-4 tablespoons strawberry jam, homemade or store-bought
Chocolate Ganache:
- ⅓ cup plus 2 tablespoons heavy cream
- 6 ounces chocolate
- Pinch of salt
Instructions
- Preheat oven to 350 degrees. Grease 2 8-inch cake pans and set aside.
- In a medium bowl, sift together the flour, baking powder and salt. Stir to combine and set aside.
- In a large bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy. Add egg whites 1 at a time, mixing between each addition. Add red food coloring and vanilla and mix for an additional 3 to 4 minutes.
- Alternate adding the flour mixture and buttermilk to the bowl, starting with half the flour mixture, then half the buttermilk. Mix to incorporate after each addition, being careful not to overmix. Repeat with remaining flour mixture and buttermilk.
- Divide batter evenly between the prepared cake pans. Divide chopped strawberries evenly on top of each cake, using a spatula to gently push them into the batter.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- For the ganache, warm the cream in a small saucepan until hot. Remove from heat and add the chocolate and salt. Whisk until smooth and let cool until mixture is a spreadable consistency.
- Dip 3 strawberries in the ganache and set on a piece of parchment paper to allow chocolate to harden.
- To assemble the cake, spread strawberry jam and a thin layer of ganache onto the top of the first cake layer. Top with the second layer and pour remaining ganache over the top. Garnish with the chocolate-covered strawberries on top.
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