When the scent of cocoa and strawberries wafted through my kitchen, I knew I had stumbled upon something special. This Chocolate Covered Strawberry Drip Cake isn’t just dessert; it’s a celebration of flavors that elevates any occasion, especially Valentine’s Day. Picture this: three layers of moist dark chocolate cake interlaced with luscious strawberry filling and enveloped in a silky chocolate Swiss meringue buttercream. Topped with an indulgent chocolate drip and adorned with chocolate-covered strawberries, this cake is the epitome of elegance and deliciousness.
The beautiful marriage of rich chocolate and fresh strawberries makes every bite an experience to savor—perfect for impressing guests or simply treating yourself. Whether you’re a seasoned baker or just looking to elevate your dessert game, this cake invites you into a world where homemade decadence reigns supreme. Let’s dive into the recipe and make this delightful creation a reality in your kitchen!
Why is Chocolate Covered Strawberry Drip Cake a Must-Try?
Irresistible flavors await you in every slice! This cake seamlessly combines rich chocolate and fresh strawberries, creating a taste explosion. Show-stopping presentation with the elegant chocolate drip will impress anyone at your table. Simple to whip up, it’s beginner-friendly yet looks like a bakery masterpiece! Why not try it alongside a scoop of vanilla ice cream for added delight? This delightful dessert is perfect for celebrations or just a sweet treat after a long day.
Chocolate Covered Strawberry Drip Cake Ingredients
• Get ready to create your delicious masterpiece!
For the Cake
- Granulated sugar (2 cups + 2 tbsp) – Sweetens the cake and aids in moisture and structure.
- All-purpose flour (1 ¾ cups) – Provides the bulk and structure of the cake; can substitute with gluten-free flour if needed.
- Dutch-processed cocoa powder (¾ cup + 2 tbsp) – Adds a deep, rich chocolate flavor; remember to sift it for better results.
- Baking powder (1½ tsp) & Baking soda (1½ tsp) – Essential leaveners that help the cake rise, so make sure they’re fresh!
- Salt (1½ tsp) – Balances the sweetness and enhances flavors.
- Eggs (2 large) – Binds ingredients together and adds richness to the cake.
- Whole milk (1 cup) – Provides moisture and can be swapped with buttermilk for added tang.
- Vegetable oil (½ cup) – Ensures tenderness; feel free to substitute with melted butter.
- Vanilla extract (1 tbsp) – Adds depth and warmth to the flavor.
- Instant espresso powder (2 tbsp) – Intensifies the chocolate flavor; you can omit this for a caffeine-free cake.
- Boiling water (¾ cup) – Helps activate cocoa and espresso, creating a smooth batter.
For the Strawberry Filling
- Frozen strawberries (12 oz) – Thaw before using for the luscious filling.
- Cornstarch (3 tbsp) – Thickens the strawberry mixture beautifully.
For the Buttercream
- Unsalted butter (2 cups) – The base for your Swiss meringue buttercream; make sure it’s softened.
- Egg whites (½ cup + 2 tbsp) – Gives the buttercream a light, airy texture.
- Bittersweet chocolate (6 oz) – Provides a rich chocolate flavor to the frosting; ensure it’s melted and cooled.
For the Drip
- Semi-sweet chocolate (6 oz) – For that beautiful drip effect; mix with dark chocolate for added flavor.
- Heavy cream (¾ cup) – Combines with chocolate for a luscious, glossy drip.
Get ready to indulge as you create this delightful Chocolate Covered Strawberry Drip Cake!
How to Make Chocolate Covered Strawberry Drip Cake
Preheat the oven to 325°F and prepare three 8-inch round cake pans by spraying them with nonstick spray. This ensures easy cake release after baking.
Whisk together the dry ingredients in a large bowl: sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined and light.
Mix the wet ingredients in another bowl: eggs, milk, oil, and vanilla extract. Stir until all ingredients are fully blended and smooth.
Dissolve the espresso powder in the boiling water, stirring until fully incorporated, then set aside to cool slightly.
Combine the wet and dry ingredients, then fold in the espresso mixture until everything is just mixed. Avoid over-mixing for a light texture.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Cakes are done when a toothpick inserted in the center comes out clean.
Cool the pans on a rack for 30 minutes, then invert the cakes onto wire racks to cool completely.
Prepare the strawberry filling: puree thawed strawberries, strain the mixture, and cook it with sugar and cornstarch over medium heat until thickened, then chill.
Make the Swiss meringue buttercream: heat egg whites and sugar in a bowl over simmering water until it reaches 160°F, then beat until glossy and fluffy. Gradually add softened butter and melted bittersweet chocolate, and mix until smooth.
Assemble the cake: place a cake layer on a serving board, pipe a ring of buttercream around the edge, and fill the center with the chilled strawberry mixture. Repeat with the second layer.
Apply a crumb coat of buttercream around the whole cake, chill for 30 minutes to set, then smooth the final layer of buttercream over the cake.
Make the chocolate drip: melt semi-sweet chocolate with heavy cream, let it cool slightly, then drizzle it over the top of the chilled cake, allowing it to elegantly drip down the sides.
Decorate the top with buttercream swirls and add chocolate-covered strawberries for a stunning finish.
Optional: Serve with whipped cream or vanilla ice cream for crème de la crème enjoyment!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chocolate Covered Strawberry Drip Cakes are a dream for busy home cooks looking to save time without sacrificing flavor! You can bake the cake layers up to 3 days in advance; just wrap them tightly in plastic wrap and refrigerate to keep them moist. The strawberry filling can be prepared up to 5 days in advance and stored in an airtight container in the fridge, which enhances its flavor. To maintain quality, ensure you chill the assembled cake for a few hours, ideally overnight, before serving. When you’re ready to impress, simply drizzle the chocolate ganache over the chilled cake, and voilà—you’ll have an exquisite dessert ready to wow your guests!
What to Serve with Chocolate Covered Strawberry Drip Cake?
Elevate your dessert table with the perfect accompaniments that harmonize beautifully with rich chocolate and vibrant strawberries.
Vanilla Ice Cream: Each scoop adds a cool creaminess, blending perfectly with the cake’s flavors and offering a delightful contrast in temperature.
Fresh Whipped Cream: Light and airy, whipped cream provides a luscious counterbalance to the dense cake while enhancing its sweetness.
Chocolate Sauce: Drizzling extra chocolate sauce over each slice intensifies the chocolate experience, making it an indulgent treat for chocolate lovers.
Berries Medley: A mix of fresh strawberries, blueberries, and raspberries introduces a fresh tartness that cuts through the richness, making each bite delightful.
Espresso: A cup of espresso enhances the chocolate flavors, creating an indulgent pairing perfect for coffee lovers enjoying dessert after dinner.
Chocolate-Covered Strawberries: Serve a few alongside the cake for a playful, decadent touch that mirrors the cake’s flavor profile.
Sparkling Wine: A light glass of bubbly wine complements the dessert beautifully, adding a festive touch to any celebration.
Discover the joy of pairing your Chocolate Covered Strawberry Drip Cake with these delightful accompaniments, turning a simple dessert into an unforgettable experience!
How to Store and Freeze Chocolate Covered Strawberry Drip Cake
Fridge: Store leftover cake in an airtight container for up to 3 days. Keep it chilled to maintain the freshness of the strawberries and the texture of the buttercream.
Freezer: You can freeze the unassembled cake layers for up to 3 months. Wrap each layer tightly in plastic wrap and foil to prevent freezer burn.
Strawberry Filling: This can be prepared and stored in the fridge for up to 5 days or frozen for up to 2 months. Just thaw in the refrigerator before using for your Chocolate Covered Strawberry Drip Cake.
Reheating: If you’ve frozen cake layers, allow them to thaw in the fridge overnight. For an extra touch, reapply a fresh layer of buttercream before serving!
Expert Tips for Chocolate Covered Strawberry Drip Cake
Precision Matters: Use a kitchen scale for accurate measurements to ensure your Chocolate Covered Strawberry Drip Cake turns out perfectly moist and delicious.
Perfect Chocolate Drip: Allow the chocolate drip to cool slightly before applying it to prevent it from running off too quickly and creating a puddle at the base.
Crumb Coating: Don’t skip the crumb coat! It helps to trap any loose crumbs, creating a smooth finish for your buttercream layer. Chill the cake between layers for stability.
Flavor Enhancement: For the best flavor, allow your assembled cake to sit in the refrigerator for several hours or overnight. This helps the strawberry filling meld wonderfully with the cake layers.
Experiment with Fillings: Don’t hesitate to customize! Feel free to use other fruits like raspberries or blueberries for a twist on the classic Chocolate Covered Strawberry Drip Cake.
Chocolate Covered Strawberry Variations
Explore delightful twists on your chocolate-covered strawberry experience! Each variation brings a unique flavor twist that’s sure to excite your taste buds.
Berry Blend: Combine strawberries with raspberries or blueberries for a mixed berry filling. This adds a burst of tartness that beautifully complements the sweetness of chocolate.
Nutty Delight: Sprinkle chopped nuts, such as hazelnuts or almonds, over the chocolate-covered strawberries for extra crunch. The contrast between the smooth chocolate and crunchy nuts creates an enticing texture.
Minty Fresh: Incorporate a few drops of peppermint extract into your chocolate for a refreshing touch. This variation is especially delightful around the holidays or hot summer days!
Spicy Twist: Add a pinch of cayenne pepper or chili powder to your chocolate drip for a spicy kick. The heat mingles marvelously with the sweetness of the strawberries – a surprising flavor adventure!
Vegan Option: Substitute egg whites with aquafaba and use dairy-free butter to create a vegan chocolate mousse. This way, everyone can indulge in the creamy goodness!
Lemon Zest: Fold in some fresh lemon zest into the buttercream for a citrusy brightness. This refreshing flavor rejuvenates the cake and harmonizes beautifully with the strawberries.
Coffee Infusion: Add brewed coffee or espresso into the chocolate mixture for a mocha-inspired experience. The robust flavor of coffee enhances the richness of chocolate for a decadent dessert.
Flavored Drips: Experiment with flavored chocolate, like white or caramel chocolate, for a fun visual and taste difference. Drizzle these on top for a pastel hue and a distinctive twist that makes the cake even more eye-catching.
Chocolate Covered Strawberry Drip Cake Recipe FAQs
How do I choose the right strawberries for the filling?
Absolutely! When selecting strawberries, look for firm, bright red berries with a fresh green cap. Avoid those with dark spots or mushy areas, as they may not be as flavorful. Ideally, use strawberries that are in season for the best taste!
How should I store the leftover cake?
Very simply! Wrap leftover Chocolate Covered Strawberry Drip Cake in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. To keep the strawberries from turning mushy, make sure they’re well-covered.
Can I freeze the cake layers?
Definitely! To freeze, first let the baked cake layers cool completely. Then, wrap each layer tightly in plastic wrap and foil to prevent freeze burn. They can be frozen for up to 3 months. When you’re ready to use them, just thaw in the refrigerator overnight.
What can I do if my cake layers are domed and not level?
No need to worry! If your cake layers come out domed, you can easily level them. Let the layers cool completely, then use a serrated knife to carefully trim off the domed top until you have a flat surface. This will ensure your cake layers stack nicely and look professional.
Are there any allergy considerations with this recipe?
Absolutely! This Chocolate Covered Strawberry Drip Cake contains common allergens such as gluten (from the flour), eggs, and dairy. For a gluten-free version, substitute all-purpose flour with a suitable gluten-free blend. Always check the labels on chocolate and any specialty ingredients for potential allergens.
How can I enhance the flavor of my cake?
The more the merrier! For extra flavor, consider adding a teaspoon of almond extract in addition to the vanilla. You can also let the assembled cake sit in the refrigerator for at least a few hours or overnight. This allows the flavors to meld beautifully, enhancing every slice.
Irresistible Chocolate Covered Strawberry Drip Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 325°F and prepare three 8-inch round cake pans by spraying them with nonstick spray.
- Whisk together the dry ingredients in a large bowl: sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined and light.
- Mix the wet ingredients in another bowl: eggs, milk, oil, and vanilla extract. Stir until all ingredients are fully blended and smooth.
- Dissolve the espresso powder in the boiling water, stirring until fully incorporated, then set aside to cool slightly.
- Combine the wet and dry ingredients, then fold in the espresso mixture until everything is just mixed.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool the pans on a rack for 30 minutes, then invert the cakes onto wire racks to cool completely.
- Prepare the strawberry filling: puree thawed strawberries, strain the mixture, and cook it with sugar and cornstarch until thickened, then chill.
- Make the Swiss meringue buttercream: heat egg whites and sugar until it reaches 160°F, then beat until glossy and fluffy.
- Gradually add softened butter and melted bittersweet chocolate, and mix until smooth.
- Assemble the cake: place a cake layer on a serving board, pipe a ring of buttercream around the edge, and fill the center with the chilled strawberry mixture.
- Repeat with the second layer.
- Apply a crumb coat of buttercream around the whole cake, chill for 30 minutes to set, then smooth the final layer of buttercream over the cake.
- Make the chocolate drip: melt semi-sweet chocolate with heavy cream, let it cool slightly, then drizzle it over the top of the chilled cake.
- Decorate the top with buttercream swirls and add chocolate-covered strawberries for a stunning finish.