Chocolate Covered Strawberry Cake Recipes

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Preheat the oven to 350°F and generously grease and flour a 12-cup fluted bundt pan with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating between each addition.
• Add the Greek yogurt, vanilla extract, lemon juice and lemon zest, mixing untilcombined and scraping down the sides as needed.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Addthe dry ingredients to the stand mixer bowl in three increments, mixing betweeneach addition.
• Add the strawberry jam, mixing until combined, then transfer the batter into theprepared bundt pan.
• Bake the cake on the center rack for about 50 minutes or until a toothpick inserted comes out clean.
• Remove the cake from the oven and loosen edges with knife then invert it onto a coolingrack, leave pan on top for 10 minutes.
• Heat cream and butter. Pour over chocolate. Let sit 10 minutes then whisk together.
• Pour atop completely cooled cake. Top with fresh berries.
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CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees
• Grease and flour three 8 x 2 inch round pans - I recommend using a circle of wax or parchment paper in the bottom of each pan. Cakes with fruit are more likely to stick.
• In a medium bowl add the flour, baking powder and salt, whisk to blend and set aside.
• In the bowl of your mixer, add the butter and mix until softened and smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes.
• Add the oil and blend
• Add the eggs one at a time and mix until the yellow of each egg is blended in.
• Add the vanilla and strawberry extract, blend.
• Alternately, add the flour mixture and the strawberry puree, beginning and ending with the flour mixture (3 additions of flour and 2 of strawberry puree)
• Add 2 to 3 drops AmeriColor pink coloring or your pink coloring of choice (optional but you will have a prettier shade of pink for your cake!)
• Pour cake batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Check at 25 minutes.
• Place your chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
• *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
• Cream the softened butter until smooth.
• Gradually add the powdered sugar and pureed strawberries beating at medium speed until blended.
• Continue mixing on medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally
• Slow down the mixer to very slow (#2 on a KitchenAid) and mixing another 1 to 2 minutes. This will eliminate air pockets. The buttercream will become very smooth.
• If the buttercream is too thin add more powdered sugar, if too thick add more puree or a bit of milk.
• Makes 4 to 4 1/2 cups
• We melted four oz. of chocolate in the microwave in 10-20 second increments until fully melted. We washed, dried, and dipped the strawberries into the chocolate and placed on a sheet of waxed paper until the chocolate was firm. (If you are in a hurry, you can chill in the refrigerator for a few minutes to firm up the chocolate.)
• For this cake, I piped a dam of strawberry buttercream around the edge of the bottom layer of cake (the dam was piped about 1/2 inch from the edge of the cake.)
• Next, I spread the layer with a thin coating of ganache, and then piped on a buttercream filling which I spread with my spatula.
• I then added a layer of thinly sliced strawberries on top of the buttercream.
• Next, I added my middle cake layer and repeated these steps.
• I topped with the top layer of cake and frosted the cake with a coating of strawberry frosting.
• I filled a disposable piping bag (tip snipped away) with ganache and drizzled around the edge of the cake. I then covered the top of the cake with ganache as well as spread with my spatula.
• I topped with strawberry buttercream stars spaced around the edge of the cake, (Ateco 863) and then topped each with a chocolate covered strawberry.

CHOCOLATE-COVERED STRAWBERRIES CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Gently fold into batter. Fold in strawberries. , Pour batter into prepared baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla., Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
• Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

CHOCOLATE-DIPPED STRAWBERRY CAKE

Steps:

• Coat a 1-cup glass measuring cup and two 1 1/2-quart ovenproof bowls with cooking spray. Prepare the cake mixes. Fill the cup two-thirds full with batter; divide the rest between the bowls.
• Bake 15 minutes for the cup and 35 to 40 minutes for the bowls. Let cool. Trim the tops of the bowl cakes with a serrated knife to make them level. Sandwich the cut sides together using a little frosting.
• Trim a 1-inch slice from one side of the sandwiched bowl cakes; turn cut-side down.
• Trim a little from the side of the small cake so it will lie flat, then attach to the bowl cake with frosting as shown. Cover the cake completely with frosting and freeze until firm, 30 minutes.
• Place the cake on your serving platter. Combine the food coloring and vanilla extract in a small bowl. Gently brush on the wider half of the cake.
• Arrange the sunflower seeds in rows on the red part of the cake.
• Microwave the semisweet chocolate with the butter in 30-second intervals, stirring, until melted. Spread the chocolate over the bottom two-thirds of the cake, letting it pool around the cake.
• Arrange the mint leaves around the top of the strawberry and stick a long mint stem into the cake.
• Microwave the white chocolate in 15-second intervals, stirring, until melted. Transfer to a resealable plastic bag. Snip the corner and pipe a zigzag pattern onto the semisweet chocolate. Let set 15 minutes.

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.
• Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequesntly, Remove from heat.
• Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Regrigerate until coating is firm, about 30 minutes, or until serving time.
• Split each cake horizontally into 2 layers. On serving plate place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Place 5 strawberries on top of cake. Store in refrigerator.

CHOCOLATE-COVERED STRAWBERRIES CAKE

Steps:

• In a large mixing bowl, cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk.
• In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
• Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
• Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.