Irresistible Chocolate Covered Strawberry Drip Cake Recipe
This Chocolate Covered Strawberry Drip Cake combines rich chocolate and fresh strawberries for a decadent dessert experience, perfect for any occasion.
Equipment
- 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- Saucepan
Ingredients
For the Cake
- 2 cups Granulated sugar Sweetens the cake and aids in moisture and structure.
- 1.75 cups All-purpose flour Provides the bulk and structure of the cake; can substitute with gluten-free flour if needed.
- 0.75 cups Dutch-processed cocoa powder Adds a deep, rich chocolate flavor; remember to sift it for better results.
- 1.5 tsp Baking powder Essential leaveners that help the cake rise, so make sure they're fresh!
- 1.5 tsp Baking soda
- 1.5 tsp Salt Balances the sweetness and enhances flavors.
- 2 large Eggs Binds ingredients together and adds richness to the cake.
- 1 cup Whole milk Provides moisture and can be swapped with buttermilk for added tang.
- 0.5 cups Vegetable oil Ensures tenderness; feel free to substitute with melted butter.
- 1 tbsp Vanilla extract Adds depth and warmth to the flavor.
- 2 tbsp Instant espresso powder Intensifies the chocolate flavor; you can omit this for a caffeine-free cake.
- 0.75 cups Boiling water Helps activate cocoa and espresso, creating a smooth batter.
For the Strawberry Filling
- 12 oz Frozen strawberries Thaw before using for the luscious filling.
- 3 tbsp Cornstarch Thickens the strawberry mixture beautifully.
For the Buttercream
- 2 cups Unsalted butter The base for your Swiss meringue buttercream; make sure it's softened.
- 0.5 cups Egg whites Gives the buttercream a light, airy texture.
- 6 oz Bittersweet chocolate Provides a rich chocolate flavor to the frosting; ensure it’s melted and cooled.
For the Drip
- 6 oz Semi-sweet chocolate For that beautiful drip effect; mix with dark chocolate for added flavor.
- 0.75 cups Heavy cream Combines with chocolate for a luscious, glossy drip.
Instructions
Instructions
- 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.
Notes
For the best flavor, allow your assembled cake to sit in the refrigerator for several hours or overnight.