Chocolate Covered Strawberry Layer Cake

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Indulge in the rich, decadent flavors of this Chocolate Covered Strawberry Layer Cake. This stunning dessert is perfect for special occasions, combining the luscious taste of ripe strawberries with the deep, velvety richness of chocolate. Each bite delivers a perfect harmony of moist chocolate cake layers, creamy chocolate frosting, and juicy strawberries, all wrapped in a glossy chocolate ganache.

Decadent Delight: Chocolate and Strawberries

Chocolate and strawberries are a classic pairing, beloved for their contrasting yet complementary flavors. The sweetness and slight tartness of fresh strawberries balance the intense richness of dark chocolate, creating a dessert that’s both luxurious and refreshing.

This Chocolate Covered Strawberry Layer Cake takes that timeless combination to the next level. The moist, tender chocolate cake layers are filled with creamy chocolate frosting and fresh strawberries, then covered with a silky chocolate ganache that drips elegantly down the sides. The final touch of whole strawberries on top adds a vibrant, juicy burst of flavor and an eye-catching presentation.

Whether you’re celebrating a birthday, anniversary, or simply indulging your sweet tooth, this cake is sure to impress. Despite its impressive appearance, it’s surprisingly easy to make with just a few straightforward steps, making it accessible for both novice and experienced bakers.

Ingredients for Chocolate Covered Strawberry Layer Cake

To create this rich and indulgent cake, you’ll need a selection of high-quality ingredients that work harmoniously to deliver layers of flavor and texture.

• Chocolate Cake Layers:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup hot water
• Chocolate Frosting:
  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
• Chocolate Ganache:
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, finely chopped
• Strawberry Filling & Decoration:
  • 2 cups fresh strawberries, hulled and sliced
  • Whole strawberries for garnish

How to Make Chocolate Covered Strawberry Layer Cake

Creating this impressive cake involves a few simple steps, from baking the moist chocolate layers to assembling and decorating the final masterpiece.

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until smooth. Slowly add the hot water, stirring until the batter is well combined.

Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Chocolate Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. Pour in the heavy cream, vanilla extract, and a pinch of salt, and continue to beat until the frosting is light and fluffy.

Step 3: Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate frosting over the top, then add a layer of sliced strawberries. Repeat with the second cake layer, frosting, and strawberries. Place the final cake layer on top and frost the entire cake with the remaining chocolate frosting, smoothing it out evenly.

Step 4: Prepare the Chocolate Ganache

Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy.

Step 5: Decorate the Cake

Pour the ganache over the top of the frosted cake, allowing it to drip down the sides. Arrange whole strawberries on top of the ganache for a stunning presentation.

Your Chocolate Covered Strawberry Layer Cake is now ready to serve and enjoy!

How to Store Leftovers

If you have any leftovers, you can keep them fresh and delicious with the right storage methods:

• Refrigerator: Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving to enhance the flavors and texture.
• Freezer: To freeze, wrap individual slices or the whole cake tightly in plastic wrap and place in an airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Tips for the Perfect Cake

• Use Fresh Strawberries: Opt for ripe, fresh strawberries for the best flavor and presentation.
• Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature for a smoother batter and frosting.
• Ganache Drip: Let the ganache cool slightly before pouring to achieve the perfect drip effect.
• Stabilize the Layers: If the cake feels unstable, insert a few dowels or straws to keep the layers in place, especially if transporting.

Frequently Asked Questions

1. Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble the cake the day you plan to serve it for the freshest taste.
2. Can I use frozen strawberries? Fresh strawberries are recommended for the best texture and flavor, but you can use thawed frozen strawberries for the filling if needed. Avoid using frozen strawberries for decoration.
3. What can I substitute for buttermilk? If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
4. How do I achieve smooth frosting? For a smooth finish, apply a thin crumb coat of frosting to trap any loose crumbs. Chill the cake for 15 minutes, then apply the final layer of frosting and smooth it with an offset spatula.

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