Chocolate Covered Strawberry Layer Cake

Crafting a Chocolate Covered Strawberry Layer Cake requires precision and attention to detail, ensuring the harmonious blend of flavors.

Begin by meticulously measuring ingredients: flour, cocoa, sugar, and eggs.

Utilize an offset spatula for smooth frosting application between layers.

The secret lies in tempering the ganache to a glossy finish, enhancing both taste and aesthetics.

As you prepare to assemble this culinary masterpiece, consider the decorative possibilities that await to elevate your creation.

Kitchen Tools Required

• 2 9-inch round cake pans
• 1 mixing bowl
• 1 electric mixer
• 1 spatula
• 1 wire rack
• 1 serrated knife
• 1 small saucepan
• 1 whisk

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 pound strawberries, hulled and halved
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1/4 cup powdered sugar

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Chocolate Covered Strawberry Layer Cake, follow this timeline:

1. Reading the Recipe (5 minutes):
   • Begin by thoroughly reading through the entire recipe to understand the process and gather all necessary ingredients and equipment.
2. Preparation (30 minutes):
   • Preheat the oven to 350°F (175°C).
   • Grease the 9-inch round cake pans.
   • In a mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
   • Gradually add boiling water to the batter, mixing slowly until smooth.
   • Divide the batter evenly between the prepared cake pans.
3. Baking (30-35 minutes):
   • Place the cake pans in the oven and bake for 30-35 minutes.
   • While the cakes are baking, prepare the chocolate ganache by heating the heavy cream in a small saucepan until just boiling, then pouring it over the chopped chocolate and whisking until smooth.
   • Let the ganache sit for 10 minutes to thicken.
4. Cooling (10 minutes in pans + additional cooling):
   • Once the cakes are done, cool them in the pans for 10 minutes.
   • Transfer the cakes to wire racks to cool completely.
5. Assembly (15-20 minutes):
   • Level the tops of the cooled cakes with a serrated knife, if needed.
   • Place one cake layer on a serving plate and spread a layer of whipped cream over it.
   • Arrange the strawberry halves over the whipped cream layer evenly.
   • Add the second cake layer on top and spread the chocolate ganache over it.
   • Garnish with additional strawberries if desired.
6. Chilling (1 hour):
   • Chill the assembled cake for at least one hour before serving to allow the ganache to set and the flavors to meld together.

Recipe Instructions

Preheat the oven to 350°F (175°C) and grease the cake pans.

In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.

Gradually add boiling water to the batter, mixing slowly until smooth.

Divide batter evenly between the prepared cake pans.

Bake for 30-35 minutes or until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.

In a small saucepan, heat heavy cream until just boiling and pour over chopped chocolate.

Whisk the mixture until smooth and let it sit for 10 minutes to thicken.

Once cakes are cooled, use a serrated knife to level the tops if needed.

Place one cake layer on a serving plate and spread a layer of whipped cream over it.

Arrange strawberry halves over the whipped cream layer evenly.

Add the second cake layer on top and spread chocolate ganache over it.

Garnish with additional strawberries if desired and chill for at least one hour before serving.

Serving Tips

• Vanilla Ice Cream: A scoop of vanilla ice cream enhances the cake’s rich chocolate flavor and adds a creamy, cool contrast.
• Fresh Berries: Serve with a side of fresh raspberries or blueberries for a pop of color and an extra burst of fruity sweetness.
• Coffee: Pair with a hot cup of coffee to complement the dessert’s chocolatey notes and provide a warm balance.
• Whipped Cream: Add a dollop of whipped cream on the side for an extra layer of softness and a touch of elegance.
• Mint Leaves: Garnish with fresh mint leaves for a revitalizing aroma and a hint of color that elevates the presentation.

Storage

To store the Chocolate Covered Strawberry Layer Cake, wrap it tightly in plastic wrap and refrigerate.

Consume within 3-4 days for ideal freshness and flavor retention.

Freezing

To freeze the Chocolate Covered Strawberry Layer Cake, wrap it tightly in plastic wrap and aluminum foil.

Place in an airtight container.

Thaw in the refrigerator before serving for ideal texture.

Reheating

To reheat the Chocolate Covered Strawberry Layer Cake, allow it to reach room temperature.

Gently warm individual slices in the microwave for 10-15 seconds, ensuring the ganache doesn’t melt.

Final Thoughts

The Chocolate Covered Strawberry Layer Cake is a delightful dessert that combines the rich flavors of chocolate and the freshness of strawberries.

Its layered composition and decadent ganache make it an impressive treat for any occasion.

For best results, verify all ingredients are at room temperature before starting the recipe. This helps them combine more smoothly.

If you want a richer chocolate flavor, consider using Dutch-processed cocoa powder.

Make certain to chill the cake thoroughly after assembly to allow the ganache to set and the flavors to meld together.

Enjoy this delicious and eye-catching dessert with friends and family.

Frequently Asked Questions

Can I Use a Different Type of Fruit Instead of Strawberries?

You can substitute strawberries with raspberries or sliced peaches. Use precise 1-pound measurements, ensuring fruits are fresh and ripe. Decoratively arrange them in layers, maintaining even coverage for a balanced flavor. Chill thoroughly for ideal texture integration.

How Can I Make the Cake Gluten-Free?

Substitute the 2 cups of all-purpose flour with a 1:1 gluten-free flour blend. Make certain it contains xanthan gum for structure. For a decorative touch, use a piping bag to create intricate whipped cream patterns.

What Can I Substitute for Heavy Cream in the Ganache?

You can substitute heavy cream in ganache with coconut cream in a 1:1 ratio. Confirm the coconut cream is thick for best results. It will add a hint of coconut flavor, enhancing the ganache’s richness.

How Do I Prevent the Cake From Sticking to the Pans?

Grease your cake pans thoroughly with butter or non-stick spray, then line them with parchment paper cut to fit the bottoms. This guarantees easy release. Dust pans lightly with cocoa powder for chocolate cakes for a seamless finish.

Can I Make the Cake Layers in Advance?

Yes, you can make the cake layers in advance. After baking, cool completely, wrap tightly in plastic wrap, and store in the fridge for up to three days. This also allows flavors to develop more richly.