CHOCOLATE COVERED STRAWBERRY CAKE
Welcome to month #3 in my Summer of Strawberry Cake series. If you’ve already checked out my Maple Balsamic Roasted Strawberry Cake and my Strawberry Mango Shortcake, it’s time for a bit of chocolate. Although in the case of this Chocolate Covered Strawberry Cake, you’re in for more than just a bit of chocolate.
Are you excited?
I thought about making this cake for my birthday but baking your own birthday cake seems a little odd— especially if you’re not even having a party. Or am I the only one who thinks that?
So if someone in your life is a big fan of chocolate, strawberries and chocolate covered strawberries, this could be their perfect birthday cake.
And it doesn’t even have any food coloring. (Although if you want a more vibrant pink, feel free to use coloring.)
By the way…
Instead of cookie jars, can we make chocolate covered strawberry containers a thing? Just think, a permanent supply of decadent chocolate covered strawberries in your fridge. You can put them on the fridge door where the eggs are supposed to go!
Or better yet, can we petition home building contractors to make candy fridges standard appliances? It doesn’t have to be huge— just a little under the counter fridge perfect for chilling chocolate covered strawberries, truffles, caramel apples, etc. I would definitely use that more than a wine fridge.
But I digress.
Time for cake!
Author: Allspice & Ally
Recipe Type: Dessert
Bake Time: 25 minutes
If you like chocolate covered strawberries, you’ll love this cake. It’s a triple threat with strawberry layer cake, strawberry filling and strawberry whipped cream frosting. With no artificial food coloring or jello, it’s pure strawberry flavor topped with velvety chocolate ganache.
Strawberry Cake Ingredients
1 3/4 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoon butter, cubed
1 teaspoon vanilla extract
1/4 cup strawberry preserves
2/3 cup skim milk
1/4 teaspoon lemon juice
1 cup heavy cream
4 tablespoons powdered sugar
2 oz. neufchâtel cheese or light cream cheese
1/4 teaspoon lemon juice
1/2 teaspoon vanilla extract
Strawberry Compote Ingredients
4 cups frozen strawberries, thawed
1/4 cup sugar
Chocolate Ganache Ingredients
1/2 cup light cream
1/8 cup coffee, optional
8 oz. semisweet chocolate
- In a saucepan, stir together thawed strawberries with sugar. (If the strawberries released a lot of liquid while defrosting, only use 3 to 4 tablespoons worth.)
- Bring to a boil then add the zest of a full lemon.
- Boil for 6 to 7 minutes until the strawberries have thickened.
- Set aside three-quarters to cool to room temperature and the remaining quarter to cool in the refrigerator.
- Beat egg whites and lemon juice on high speed while slowly adding 1/2 cup sugar until medium peaks form.
- In a separate bowl, beat butter with another 1/2 cup of sugar.
- Add 2 egg yolks and vanilla extract.
- Alternate between adding in milk and sifting in flour, baking powder and salt mixture.
- Add in strawberry preserves and half of the fully cooled strawberry compote.
- Pour the batter into two 8″ circle pans lined with parchment paper.
- Bake at 325°F for 25 to 30 minutes.
- Set aside and let cool.
- In a saucepan, heat 1/2 cup of light cream with coffee over medium heat. (If not using coffee, replace with 1/8 cup of milk.)
- Bring to a light boil.
- Pour over semisweet chocolate and whisk until smooth.
- Set aside to cool for 15 minutes or until it can coat the back of a spoon before slowly dripping.
- In a chilled bowl, beat neufchâtel cheese with powdered sugar, lemon juice and vanilla extract.
- Add the cooled portion of strawberry compote from your refrigerator.
- Slowly beat in heavy cream. Beat on high speed until it holds a stiff peak, about 5 to 6 minutes.
- Spread frosting on one layer of the cake then top with remaining strawberry compote.
- Pour a little of the chocolate ganache over the strawberry compote then top with second layer of cake.
- Cover cake with the remaining frosting.
- Slowly add the chocolate ganache over the frosting. Be careful that it doesn’t drip down the sides.
- This Chocolate Covered Strawberry Cake can be kept in the refrigerator for a few days without the frosting deflating but don’t wait too long!
Pairs Well With
* Make sure to use heavy cream. Light cream is nearly impossible to whip. And gelatin does not work as a thickener. You will end up with little blobs of gelatin in a runny frosting. Don’t do it.
* If you want the chocolate ganache to drip down the sides of the cake, I’d suggest doing intentional drips. Slowly drip ganache down the side of the cake at random intervals. Pour the remaining ganache over the cake top to connect with the drips.
* Not decadent enough? Serve each slice topped with a chocolate covered strawberry.
* If your egg whites aren’t whipping for some reason, try again with new eggs. Without the fluffy egg whites, the cake comes out a little too dense with a texture more like banana bread than a proper layer cake.
* To recreate the Chocolate Covered Strawberry Cake photographed above, top with whole fresh strawberries.
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