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! If you are a true chocolate lover, you must try this Flourless Chocolate Cake, too! And for fresh strawberry season I recommend Strawberry Shortcake recipe!
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.
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.
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.
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.
Craving for more strawberry cake recipes!?
This easy Strawberry Shortcake Cake recipe make delicious layers of dense, buttery and moist vanilla cake filled with fresh whipped cream and fresh sliced strawberries.
Strawberry Jello Cake recipe is the yummiest combo of all-time favorite spring and summer desserts: strawberry shortcake, strawberry jello and no-bake cheesecake.
Strawberry Chocolate Cake
Category: dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Strawberry Chocolate Cake is like the best chocolate covered strawberries you’ve ever eaten!!!
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
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 9×3 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.
For 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.
142 comments
I gotta try this. A strawberry/chocolate combo is always tasty, thanks a lot
My grand-daughter requested a Chocolate Strawberry cake for her 5th birthday. I just found this beautiful looking recipe. After cake is done and chilled, I lined spring form ring with cling wrap up smoothly over the sides with sufficient overhang. (strawberries don’t discolor either protected by cling wrap). Next a cardboard 9″ base, then the cake. After it is all assembled and cold overnight, just before serving, release & remove the ring while removing the cling wrap. Use a wide cake lifter to sit the base on a serving plate. No messy sides of the cake to contend with.
What an incredible cake! love anything chocolate and strawberry related.
Thanks Thalia 🙂
Would this cake turn out with cherries instead of strawberries?
Hi, could I have the recipe in UK grams? I’m struggling to convert with US and UK measurements. Thanks E x
Looks so delicious! Cannot wait to make it!
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.
I totally agree
What can be used it one does not have a spring pan?
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!
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.
I just printed your recipe for strawberry chocolate cake I cant wait to try it!! Thank you for sharing this recipe!!
Thanks Karen, I hope you like it.
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.
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
Hi robyn, you should line the bottom of round cake pan before pour the cake batter, and peel it off when you invert baked cake.
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/
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.
@Lynne and others. Change your settings. I have never, ever had any pop up ads on this site. It isn’t something Vera or other bloggers control, for the most part. It is on our end.
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.
I’ve made this cake also. (In January-for my daughter’s birthday). It’s a little labor-intense, but it turned out great, however I have 2 suggestions: #1. Make it when strawberries are in season. #2. Don’t use large strawberries. I suggest no taller than one to one and one-half inch tall strawberries.
Is there a way to do all dark chocolate and no white chocolate in the mousse?
Hi Abby,you can do that, but maybe you should add more sugar.
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!
Thanks Amy,I hope everything will be great 🙂
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?
Hi Mimi,I baked the cake in round cake pan, not springform pan. I’ve used just the ring from spring (not the bottom) to assembled the cake.
You have rocked my world with this cake!
Thanks Sandra 🙂
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/
Thanks for this wonderful recipe. I love strawberries and chocolate! I can’t wait to try it.
Thanks Janet 🙂
How can I print this, is there a print friendly page
Hi Inge, you can print the recipe, it says Pint Recipe right from the recipe image.
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.
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.
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. 🙂
I used the springfirm pan to bake the cake. No leakage.
Did the same thing, but if you don’t use parchment paper on the sides, a wet knife will smooth them back out.
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.
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!
So you didn’t tell us. How did the cake turn out?
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?
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
Hi Jacque, Ghirardelli would be just fine.
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 🙂
Thanks Amanda 🙂 Use unsweetened cocoa powder.
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?
Hi Tess, I wouldn’t recommend that.
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.
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.
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?
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!!!
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.
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.
Hi Tina, I think that the slice of the cake you see in the picture is 1/8 cake, but it’s too big for serving, you could make at least 10-12 servings.
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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.
You can easily look it up online. I have to convert many recipes this way.
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.
So how was the cake?
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.
[…] Strawberry Chocolate Cake at OMG Chocolate Desserts […]
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
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.
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!
Hi Jennifer, sorry I don’t have any idea.
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.
Made this cake today for my chocolate loving daughter. Here are my results:
Delicious! Thank you so much for the recipe. 🙂
Hi Toni, your cake looks great. Thanks so much for the photo.
[…] Strawberry Chocolate Cake @OMG Chocolate Desserts […]
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?
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?
Nevermind- I missed a set. Got it now! Thanks!
Utterly delicious
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Love this recipe. Just wish you wouldn’t use the Lord’s name in vain in the name of it.
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.
[…] image credit:omgchocolatedesserts /Vera Get the recipe here for this Strawberry Chocolate Cake […]
I have now made this for four special occasions. It is such a stunner. One time I took a shortcut and purchased mousse…don’t do it. It doesn’t taste nearly as good and without the gelatin, it’s not sturdy enough to sustain the ganache and other decorative toppings very well. Let’s just say, I cut it quickly before the wall of strawberries came tumbling down.
I have also had my chocolate seize up, so I turned to Cook’s Illustrated to solve my problem. I added one teaspoon of boiling water and stirred until the chocolate became fluid again (I had to use 3 t.). I then mixed about half a cup of the the whipped cream into the chocolate and then immediately mixed the chocolate into the whipped cream mixture. It worked out fine, was not grainy and tasted great!
I made this for my son’s 3rd birthday (today), and it came out great. I would say that assembling the cake in a 9-inch ring was not possible, since the cake shrunk to a 8.5 diameter. I crammed it into an 8-inch ring, but had a hard time freeing the cake, so don’t do that 🙂 I also made it gluten free, which was easy since there isn’t it of flour involved. Thanks a lot!
Thanks Amir 🙂
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I made this for my dad’s birthday and it was a HUGE hit… everyone loved it. I’m not a baking expert though, and there were two parts that I struggled with: the first was that when I took the springform frame off, the strawberries around the outside looked wilted, sad, and chocolate streaked (in a dirty-looking way). Too fix it, I ended up taking off all the strawberries around the outside and replacing them with newly sliced strawberries, which, miraculously, didn’t fall out! The second was that I never managed to get my chocolate to curl, so I just decorated the cake with strawberries on top. Next time I’ll try lining the springform frame with waxed paper and see if that helps. Thanks for the awesome recipe!!!
Thanks Munira 🙂
thought this recipe looked WONDERFUL, however it needs some work. I followed it EXACTLY and the cake batter is very salty! I proceeded and figured it was just me, but not even 10 minutes in the oven and the batter went everywhere! which doesn’t make since because it filled not even 1/2 of the pan. was so excited to try this I even invited my whole family over and now have to come up with a completely last minute thing to make.
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I made this for the 4th of July last year and it was a huge hit thinking about making it again this weekend for Easter . I would add a picture of it if I could. ❤️
Hi Pamela, I’m glad you like it. You can post a picture on Instagram and tag me with @omgchocolatedesserts and hashtag with #omgchocolatedesserts
I made this, it was awesome,only thing is I had to make more whip cream to get the. Lite Chocolate color
Hello!!! 🙂 I would like to know that ” 1 3/4 cups heavy whipping cream” at the Chocolate Mousse: ingredients means, 1 whole cup and a 3/4 cup heavy whipping cream needed? so approximately 420 grams?
Thank you in advance!
Hi Klaudia, 1 and 3/4 cup is 415 ml.
Haven’t tried this yet, but I’m sure I can assemble it fine. I’ll prob use some different recipes for the cake a mousse, just ones I like, but thanks for the assembly idea! My question is this: wouldn’t the strawberries be tough to cut if left whole inside the cake? I wouldn’t want to squish or ruin a slice by trying to cut through whole strawberries
I loved this cake 🙂 turned out amazing.
I would like to substitute the strawberries for cherries would that be possible?
Hi Jess, sorry I haven’t tried with cherries.
I noticed a couple people commented on the gelatine but I didn’t see any replies back from you. It turned all rubbery for me too and I had to fish most of it out. I followed instructions to melt on stove and let cool but when I added to cream it was clumpy.
My Mom’s Birthday was yesterday and she loves strawberries and chocolate and mousse so I stumbled across this cake and decided to make it. I KNEW it wasn’t going to turn out as well as the photos (because nothing of mine ever does), but I hoped that it would still taste delicious! And I was right!
A few notes for others:
1) Make sure your 9 inch cake pan is the same size as your 9 inch spring form pan. Lol. Mine wasn’t and when I put the cake on the serving platter of the spring form, there was like a quarter inch or so all the way around the pan- which I knew would be a problem with the mousse.
2) also make sure you have a deep spring form pan! After my mousse went in the pan was already full. The ganash layer would have just run right off the top. So I opened the pan and put tin foil all the way around the cake, re closed the pan, and then poured the ganash layer so the tin foil would act as an extension of the pan.
3) Make sure your refrigerator is cold enough? My cake was very melty. The mousse layer did not set up as well as the one in the photos. In addition, the top layer of ganash seemingly disappeared. I suspect it sunk into the mousse layer (I let the mousse set up for 16 hours before putting the ganash on). It seems like the cake wasn’t cold enough in my refrigerator?
4) The chocolate curls didn’t work for me. They sound wasy to make, but they were a disaster. So I melted chocolate and drizzled it over the cake instead. Not as pretty and delicate, but it worked.
Even though my cake would be rated a 3 or 4 on appearance with the one on this page rated 10, the taste of the cake was still pretty dang amazing!! My whole family loved it! Perhaps I’ll be able to improve the appearance with what I learned this year!
Thanks for sharing!
Thanks Erin 🙂
Hi Vera. DID you get my comment or question?
Looks really delicious and I have to try to make it, but how many people are it? I’ll bake it for 40 people :)Looks hot and I have to try to make it, but how many people are it? thank you
best regards
Magdalena
Hi Magdalena, you won’t be able to serve 40 people with this cake.
Hi Vera, i know this cake is not able to serve 40 people, but i ask you how many people are for???? thank you 🙂
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I’ve made this cake three times and each time it was not only gorgeous, but delicious as well. I find it hard to believe that anyone thought differently. I don’t make it often because, well, it’s delicious and I don’t want to eat it to often, but we’ve definitely frozen the leftovers (sliced) and it was still fantastic. Great recipe, well done!
By the way, I’m a physician, but this thing made me look like a pastry chef!
Thank you so much Amy 🙂 You’ve made my day!
Thank you so much for this recipe I tried this last Saturday since it was my sister graduation that week she loves strawberries with chocolate. I didn’t use the whole sugar stated for the cake part, they all loved the cake it disappeared with in minutes again thank you so much this cake came out really puffy and fluffy everyone in my family enjoyed it 🙂 <3
Thanks Stephanie 🙂 I’m so happy to hear that!
I would like to use this recipe for a birthday cake. As I am not a baking expert and more used to grams instead of cups and oz,
I wonder a bit if i really got it right. Does 12 oz really means 350 gram of pure chocolate? That sound extremely much for me 🙂
Hi Juliane, it’s 336 grams of chocolate but 350 is OK, too.
[…] 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. […]
Complete waste of my time, the cake wouldn’t cook, I checked for mistakes a million times but found none, I even had other people check! I have cooked all my life.
Hi my name is Ailene and I would like to know what is the yield of the cake in other words how much cake does it make or how much servings to get out of it?
Hi Ailene, you could get 12-16 servings.
It was awesome! I substituted wheat flour with almond flour, and it turned out wonderfully. I had some difficulty getting the spring form pan off, is there an easy way? I will definitely make this again!
Thanks Marie 🙂
Will the recipe TURN out properly if I omit the strawberries? The cake itself looks amazing, but I’m allergic to the berries.
Hi Carolyn,
You can omit strawberries.
How many calories per serving?
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[…] Get The Recipe here: Oh My Goodness Chocolate Desserts […]
[…] Get The Recipe here: Oh My Goodness Chocolate Desserts […]
LOVE this cake! I’ve been looking for a while for this recipe. Just like the restaurant Long Horn’s Chocolate Stampede only with strawberries! Helpful hints…on bottom of springform pan, be sure parchment paper covers the seam of pan. It will prevent any leaks. I also put a cookie sheet on rack below to be sure no spills hit the oven. Also, this is a rich cake so even if feeding a crowd there may be leftovers. Next time I will put my strawberries as a side because they get mushy in the cake after the first day. This is not as complicated to make as reviews would make you think and absolutely worth doing. Everyone loved it. Thanks again for sharing this recipe!! ❤
[…] Strawberry Chocolate cake from OMG Chocolate Desserts. Wow Vera this looks […]
[…] omgchocolatedesserts […]
I just have a quick question. When your adding the gelatin to the cream mix and also the chocolate mixture and fold it. I have white lumps which look like gelatin but when I heated the gelatin, it looked like it all dissolved. What are the white clumpy lumps and how do I eliminate them?
[…] Strawberry Chocolate Cake from OMG Chocolate Desserts […]
Can’t find recipe for the strawberry chocolate cake can u email it to me please
[…] omgchocolatedesserts […]
[…] omgchocolatedesserts […]
I made this cake for a friend a few years back. She loved it! The problem I had….I followed the recipe exactly but my mousse came out just as dark as the cake and ganache. Any ideas as to what I did wrong?
Hi,
I’ve noticed the recipe requires close to 2kg of strawberries. That is an awful lot of strawberries, is that measurement correct? Also, I noticed a few comments about people saying the strawberries went mushy in the mousse, is there something I can do to stop that from happening? Perhaps I could coat the strawberries in something?
Thanks
Danielle
Wow! Looks delicious. However, I hate the idea of gelatine in cakes. Dead animals? Yuck! I always use agar agar. Definitely going to try that with your recipes. They look awesome. Well done! Keep up the good work.
Can this be made without the gelatin to make it vegetarian friendly?
Seriously delicious! Everyone loved it and one person said he thought it was the best dessert he has ever had. I am allergic to strawberries so I used 12 ounces of raspberries instead. Was not able to get fresh ones, so used frozen, but let them defrost (they were still cool but not frozen). This led to the fruit layer being more jammy in texture, but people loved that.