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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Strawberry Chocolate Cake

Cakes and Cupcakes, Vera's Recipes

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!! Moist chocolate cake topped with fresh strawberries, rich chocolate mousse, chocolate ganache and chocolate curls on top. This is serious chocolate fix, plus the cake looks pretty darn impressive! But I’ll tell you a secret, this show-off cake is quite simple to make!

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

Yes, this cake looks really time-consuming, considering the list of instructions in the recipe, but don’t let that intimidate you. It’s long list of steps but every step is really simple.

The cake base is my favorite go-to chocolate cake recipe. It’s one bowl recipe! You can make it a day ahead, wrap and set in the fridge and make the mousse next day.

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

Chocolate mousse is also very simple, just the combination of butter, white chocolate and semi-sweet chocolate melted together and mixed with heavy cream and sugar. I used combo of white chocolate and semi-sweet chocolate to make it sweeter and lees chocolatey, considering rich cake base and chocolate ganache on top. I also added a little gelatin just to make sure the filling holds together and cut the slices easily.

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

You don’t need that much active time for this Strawberry Chocolate Cake but the filling has to be in the fridge for a few hours or overnight to set, so you have to plan this cake a few days before it’s meant to be served. But every effort is totally worth it!!!

This delicious and really serious looking cake is something you have to try while the fresh strawberries are in season. And what would match better with strawberries than chocolate?! These two are meant to be together! You could enjoy in fresh, juicy strawberries and get serious chocolate therapy with just a single slice of this cake.

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

After all, Strawberry Chocolate Cake tastes really awesome. Sweet strawberries perfectly balanced rich chocolate flavor in the cake base, filling, ganache and curls decoration.  Yes it sound like too much chocolate, but if you are a true chocoholic, I’m sure you’ll love it.

This is also one really show-off cake. If you have to make pretty looking dessert for some special occasion, like someone’s birthday (like I did this time)this cake will make a really big impression beyond question.

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!





Strawberry Chocolate Cake

Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

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Ingredients

For Chocolate Cake:

1 cup sugar

3/4 cup + 2 tablespoons all-purpose flour

1/4 cup + 2 tablespoons cocoa

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

For Chocolate Mousse:

6 Tablespoons unsalted butter

12 oz. high-quality semisweet chocolate(chopped)

3.5 oz.white chocolate(chopped)

1 3/4 cups heavy whipping cream

2/3 cup powdered sugar

1 1/2 teaspoons vanilla extract

2 teaspoons unflavored gelatin

2.5 Tablespoons cool water

2 quarts strawberries ( try to find small strawberries)

For Chocolate Ganache:

2/3 cup heavy cream

5.5 oz. semisweet chocolate( chopped)

For Chocolate Curls:

3.5 oz. semisweet baking chocolate

1 tablespoon vegetable shortening (or vegetable oil)


Instructions

  • NOTES: to assemble the cake you’ll need 9x3 inch springform pan.
  • To make the chocolate cake :
  • Preheat the oven to 350°F, grease 9 inch round baking pan and line the bottom with parchment paper. (for this step DO NOT use springform pan because the batter is very runny, it might leak)
  • In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add egg, milk, oil and vanilla and mix on medium speed for 2 minutes. Add ½ cup boiling water and mix until combine.
  • Pour the batter in the pan and bake until toothpick inserted in center comes out clean (25-35 minutes). Cool 10 minutes in the pan, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
  • To make chocolate mousse filling:
  • In a small dish soften 2 teaspoon unflavored gelatin in 2.5 tablespoons cool water, set aside.
  • In a heat-proof bowl combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
  • Heat softened gelatin on low heat and stir to dissolve and became completely free of lumps, set aside to cool.
  • Mix 1 3/4 cups heavy cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin.
  • Stir a few tablespoons of whipped cream into melted chocolate mixture to lighten it. Then transfer chocolate mixture into remaining whipped cream and gently fold in with a spatula, scraping the bottom to incorporate the cream completely.
  • To assemble the cake:
  • Place cooled chocolate cake onto serving plate and set the ring from springform pan around the cake.
  • Spread a thin layer of chocolate mousse filling onto cake (about ½ cup should be enough).
  • Cut the stem ends of the strawberries flat. Cut in half vertically as many strawberries as needed to go around the inside edge of the pan, than fill in the entire bottom with whole strawberries(if some strawberries are too tall just cut off more when stemming them because all strawberries should be about the same size).
  • To spread the filling easier and not to disturb strawberries, transfer it into piping bag and fill in all the gaps between strawberries (be careful not to skip some gaps!). Spread the rest of the mousse on top of the strawberries and smooth the top. Place in the fridge for 4-6 hours, or overnight to set.
  • When the mousse has set make the ganache. Simmer 2/3 cup heavy cream and pour over 5.5 oz chopped chocolate. Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache became smooth. Spread on top of the cake and place back in fridge until the ganache has set.
  • Run a thin knife around the cake and release the ring from springform pan.
  • To make the chocolate curls:
  • Melt 3.5 oz. semisweet baking chocolate with 1 tablespoon vegetable shortening (or vegetable oil) and spread in a thin layer onto baking sheet(but not too thin or the curls will breaking) Place in the freezer for 6-8 minutes to harden. Take out the chocolate from the freezer and leave on the counter for 2 minutes. Use a metal spatula and begin to scrape along the end of chocolate. If the chocolate is too hard it will break so wait for a while to soften at room temperature. If it’s too soft and won't make the curls place the chocolate back in the freezer.
  • Gently arrange the curls on top of the cake and garnish with strawberries.
  • Store in the fridge.
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http://omgchocolatedesserts.com/strawberry-chocolate-cake/




Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!

73 thoughts on “Strawberry Chocolate Cake

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  1. Looks wonderful. Can't wait to try it. A small request — could you rein in the pop-up ads a bit? There are some with no way to close them that block your otherwise user friendly site.
    1. If you line a regular round pan with parchment paper, and lay a very long piece of parchment paper across the bottom and up both sides, you can use that long piece to pull the cake up after it has cooled, but it might not look as well, because the cake is delicate. I'm not completely sure if this will work, I haven't tried it myself. Best of luck to you!
    2. I made this today and don't have a springform pan either. I took wax paper (all I had) and ripped off a long piece that I folded a couple of times to make it thicker and lined the cake with the wax paper. I put the cake directly on the serving plate, wrapped the wax paper snugly around the cake, and taped it. Worked out perfectly!! I didn't have any issues at all.
  2. I just printed your recipe for strawberry chocolate cake I cant wait to try it!! Thank you for sharing this recipe!!
  3. I'm at a bit of a loss....where does the parchment paper lined cake pan part come in?? I'm going to try this one for sure once I'm certain of the correct method.
  4. Just wondering where the parchment paper part of the cake pan comes in. Definitely want to make this but want to have all the directions properly in place first
  5. I am so AMAZED by this cake. I don't know if my skill set is good enough, but I am going to try and make it for Memorial Day weekend! I am not really a fan of too much chocolate, but I do love the combination of the strawberries with the chocolate, so this is a keeper. I am pinning this so I don't lose it and would LOVE it if you could stop by and share at my Celebrate Your Story! link party. Here is the link if you have a few moments! (I am sure it would be featured the following week, wink, wink!) http://celebrateanddecorate.com/celebrate-story-26/
  6. I like your recipe but probably won't be visiting your site again. WAY too many annoying large pop-ups. I realize you are earning money from your blog and appreciate that, but when I'm trying to read and write down a recipe the pop-ups do more than just get in the way-they are so intrusive and formatted in such a way that it's too easy to tap one.
  7. I made it, turned out beautiful, I cooked mine in a springform pan, no leaks... tip if you have huge strawberries, cut them shorter or make more mousse.
  8. Just popped my cake batter into the oven! Hoping it was just meant for one pan and didn't need to be seperated between two pans! Lol! We will seeee! Can't wait to finish this cake! Thanks for the recipe Vera!
  9. I try to sign in but you rejected my email address and said it was not valid and it is. mimibardell@yahoo.com In the recipe you said do not use a spring-loaded pan and then later in the recipe you talk about releasing the spring-loaded pan which is it?
  10. I knew I would want to feature this amazing cake, Sandra and I both wanted it to be our choice for a feature! I hope you will stop by again and share one of your great creations! Here is the link if you have time to stop by: http://celebrateanddecorate.com/celebrate-story-27/
  11. Delicious. Well worth the work. I took it into work and everyone, even the woman who never eats anything I bring in, loved it. The one thing I would change is to put waxed paper or parchment around the inside of the spring form pan before constructing cake. Loosening it with a knife made the sides look ragged and not very attractive. Also, I've never made chocolate curls and was a little nervous, so instead I put 3 nice strawberries on top then piped some of the mousse around them to look like flowers and leaves.
    1. Another thing I might try is to cut the cake horizontally to make 2 layers, and put one on top of the finished mousse. Then I'll put the ganache on top of that. I wonder if that might make it more stable and easier to cut and serve. Just a thought.
    2. I wish I had read your comment before assembling my cake... I even thought about lining my spring form pan ring with parchment, or waxed paper beforehand, but didn't because it wasn't suggested in the directions... I really should have followed my gut instinct because if you read MY comment below, you'll understand better why that little technique could have been helpful in MY case. Oh well, we live and learn. Thanks for your input here all the same as I may tackle this again some day. :)
    3. Did the same thing, but if you don't use parchment paper on the sides, a wet knife will smooth them back out.
  12. I made this and it was amazingly tasty! I do a have a few suggestions though, so that others can learn from my mistakes: let the cake cool for 5 min and then flip out (it had already set as a dome at 10), use parchment to line the spring-form ring - it will add an extra half inch to help contain the ganache and make a much smoother edge than cutting with a knife; I had a lot of trouble with the gelatin - It ended up turning to marshmallows in the mix and I fished most of it out - it was fine without it; and lastly spread the chocolate for the curls on the wrong side/underside of the pan to make it easier for the spatula to get at the first edge, and not ruin your pan if it scratches.
  13. So I'm making this cake today to serve tomorrow for a friend's b-day celebration and I have many years experience baking and cooking alike. My issue today is that I baked the cake base yesterday in a 9" cake pan and it came out beautifully... dense, moist and dark... looks absolutely decadent. So here today, I put the cake on the serving plate and took out my 9" spring form pan and as instructed, I opened it and placed it around the cake base and closed the snap clip... it doesn't even come close to fitting snug whatsoever to the cake! There's like a 1/8th of an inch of space between the cake base and the metal ring of my spring form pan! So I go out and get an 8" spring form pan and I use that ring... at least it fits snug, but now that I have everything in (except the ganache) I just came to realize that I am not going to be able to slip it off without tearing up the cake... the metal ring was snug even BEFORE I clipped it closed and when I release the ring clip tomorrow, the metal ring will still be too snug to lift away from the cake. I am at a loss and I am extremely disappointed... I've even measured my equipment and both pans are exactly 9" from inner edge to inner edge so I don't understand why my 9" spring form wouldn't close snug to my 9" cake base... tomorrow morning when I TRY to release the cake from its' spring form containment, I foresee hearing words come out of me that one would never read in the Bible. God help me!
  14. The cake came out pretty good,the visual look was the best of it. It was super tasty and also super sweet. What was the mousse texture supoosed to be like before putting it on cake? Mine was pretty runny. Also the strawberries around the cake was pale red after refridgerating over night, they had lost their colour. Why was that?
  15. Do you have a favorite brand of cocoa I should use? I usually use s Dutch Chocolate or should I use Hershey's? The recipe calls for "high quality semi-sweet chocolate," will Gharredeli chocolate do or is there a different type I should use? The same question regarding the type of White Chocolate to use. I really appreciate your feed back ... I can hardly wait to try your recipe. Smiles, Jacque
      1. I made this cake last year, was AMAZING! A family friend has asked me to make it for her for her 60th birthday. I totally forgot if I used regular Cocoa or Baking Cocoa though. Can you please let me know? Thank you :)
  16. Hello, Does the mousse set hard enough to make this cake a layered one? I would quite like to do two layers of cake and mousse, if it would work?
  17. I made this for a part I was having. Everyone thought I bought it! It was beautiful and delicious. It took quite a few steps but was very easy and turn d out almost like the picture. The only problem is it really has to be made the day before and the strawberries inside the cake did not look quite as beautiful as the picture after sitting in the mousse for a day.
  18. I thought this looked easy....so i gave it a whirl...the only problem that i had was when my cake was done, it shrank about 1/4 inch so there was a gap in the springform pan. I believe if i would of proceeded it would not of been as visual pleasing as I would of wanted. I like nice clean sharp edges. So i used an 8 inch spring form pan and "made it fit". I anticipate it turning out the way I expected.
  19. Any tips on the gelatine? Cream is cool and the gelatine warm - it basically just jelled as soon as I mixed the two together and I had to fish out and use a sieve so now i'm left with a glorified ganache.... Would it be better to add it to the warm chocolate before adding to the cream or does that create a different problem?
  20. Question: The recipe calls for 2 teaspoons unflavored gelatin... I have the unflavored gelatin mix, to I use the mix or make the gelatin and use just 2 teaspoons of it? I plan on making this for Thanksgiving next week and getting all the ingredients tomorrow (except the strawberries that I will get Wednesday). Thank you for your time!!!
    1. Hi Stacey, you should combine 2 teaspoons unflavored gelatin powder with 2.5 cold Tablespoons water, let it sit for a few mins, than heat it to melt the gelatin completely, cool and add whole gelatin and water mixture in the filling not just 2 teaspoons of it.
  21. I'm really looking forward to using this for a couples retreat that I will be cooking for. One question. How many servings do you get out of this? I don't want big servings but I definitely want them to look as beautiful as they do in your picture.
  22. Cake looks amazing and i want to make it tomorrow for my partner b'day. And stuck on problem. :( How can i change those cups and oz to grams and ml? Please please help.
  23. Thank you for sharing this. I'm making it for my February cake....I challenged myself to find and bake a delicious cake every month this year. The only change I will make is cutting the sugar in the mousse by half and using bittersweet chocolate. I'll let you know how it turns out.
  24. Made the cake part it did not turn out it overflowed into my oven and it was like water. The moose turned out ok but I do not understand why we were to warm up the gelatin it got like glue and when you put it in the moose .The gelatin firmed up and became very hard. I would not want to bite into it while eating the moose this was a bust for me.
  25. made this cake today, worked out great, except the swirls, does not say how thick or thin to make them, made mine too thick so they would not curl no matter what i did, but still used the to decorate. Im guess the swirls should be 1/16-1/8 thick no more. BTW, this thing is sitting in the fridge, how long will it last and still taste fresh? (Can it be frozen, i suspect not). thanks
    1. Hi David, thanks for stopping by. the cake will taste fresh 2-3 days. Actually the cake can be stored longer in the fridge, but it depends on sort of strawberries you used. If they were very juicy the filling around the strawberries will become a little soggy after a few days. i wouldn't tried to freeze this cake.
  26. Just one quick question...do you have any idea how this would turn out if made gluten free? I can usually just bypass things with flour in them but this I want to try!
  27. Great Cake, great instructions. Made this twice, first time could not get the chocolate to curl correctly, second time my cake shrunk a bit, so when I put it in the Spring Form pan, had to mess around to not have the mouse slide down over the cake, but figured out the curls. two tips, run a knife through the chocolate when its on the cookie sheet to the width you want the curls, second, getting the correct curl is all about the angle you hold the knife when scraping the chocolate off the sheet. Too low and it wont curl, to high and the chocolate goes in a circle.
  28. Made this cake today for my chocolate loving daughter. Here are my results: Delicious! Thank you so much for the recipe. :)
  29. How much whipped cream? I see the amount for heavy whipping cream but nothing for whipped cream. Do you use cool whip or whipped cream in a can?
    1. I am also a bit confused. The ingredients list says heavy whipping cream and then when you go to make the mousse it says whipped cream- do you use the liquid whipping cream or are you supposed to whip the heavy whipping cream into whipped cream before adding it?
  30. Just finished making this for my sister-in-law's birthday tomorrow. Whew, lots of work!!!! Truly not a cake for a novice. I hope that it's as good as it looks. It will be well worth it. Wish one thing...that the ingredients specified measurements of tablespoons and cups instead of ounces when it comes to the chocolates.

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