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Decadent chocolate covered strawberry cake topped with fresh strawberries
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Chocolate Covered Strawberry Cake

An indulgent and elegant dessert that combines rich chocolate cake with juicy strawberries and creamy frosting, perfect for any gathering.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Celebration Cake, Chocolate Cake, dessert, Indulgent Cake, Strawberry Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the cake

  • 2 cups all-purpose flour fine and soft, providing structure to the cake.
  • 1 3/4 cups granulated sugar sweet and crystalline, melting into the batter to create a tender texture.
  • 3/4 cup unsweetened cocoa powder rich and aromatic, infusing the cake with deep chocolate flavors.
  • 2 teaspoons baking powder ensuring a light and airy cake as it rises.
  • 1 1/2 teaspoons baking soda contributing to the perfect lift and dense texture.
  • 1 teaspoon salt enhancing the sweetness and balancing the flavors.
  • 2 large eggs creamy and golden, binding the ingredients together.
  • 1 cup whole milk full-bodied, adding moisture and richness.
  • 1/2 cup vegetable oil providing a tender crumb and saturation.
  • 2 teaspoons vanilla extract aromatic and comforting, elevating the flavors.
  • 1 cup boiling water creating a thin batter that yields a moist cake.

For the frosting

  • 1 cup unsalted butter, softened creamy and smooth, forming a luxurious frosting.
  • 3 1/2 cups powdered sugar sweet and fine, perfect for creating that dreamy frosting.
  • 1/2 cup unsweetened cocoa powder layered for added depth in the frosting.
  • 1/2 cup heavy cream rich and silky, enhancing the frosting's texture.
  • 1 teaspoon vanilla extract echoing the flavors from the cake.
  • Fresh strawberries plump and juicy, adorning the cake beautifully.
  • Melted chocolate glossy and decadent, drizzling over the strawberries for a dramatic finish.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.
  • Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
  • Stir in the boiling water, making the batter thin but trust the process.

Baking

  • Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Frosting

  • In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream until smooth.
  • Add vanilla extract and beat until silky.

Assembly

  • Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the entire cake.
  • Decorate with fresh strawberries and drizzle melted chocolate over them.

Chill & Serve

  • Refrigerate the cake until ready to serve to allow the frosting to set.

Notes

For best results, preheat the oven and use room temperature ingredients. Avoid frosting the cake while it's still warm.