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Decadent Chocolate Covered Strawberry Drip Cake

chocolate covered strawberry drip cake - featured image
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A quick and easy chocolate covered strawberry drip cake that’s perfect for parties, combining moist cake layers with silky chocolate ganache and fresh strawberries for an indulgent yet balanced dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • ½ cup (120g) sour cream
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot water or brewed coffee
  • 8 oz (225g) dark chocolate chips or chopped dark chocolate
  • ¾ cup (180ml) heavy cream
  • 2 tbsp unsalted butter, room temperature
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tbsp vanilla extract
  • 3–4 tbsp heavy cream or milk
  • Pinch of salt
  • 1 ½ lbs (about 700g) fresh strawberries, washed and dried
  • Optional: edible gold leaf or sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat sugar and eggs until light and fluffy, about 3-4 minutes. Add vegetable oil, sour cream, and vanilla extract; mix until smooth.
  4. Gradually add dry ingredients to wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Fold gently but thoroughly.
  5. Slowly mix in hot water or coffee; batter will be thin.
  6. Divide batter evenly between prepared pans. Tap gently to remove air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean or with a few crumbs.
  8. Let cakes rest in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Beat softened butter until creamy. Gradually add powdered sugar, alternating with cream, beating until fluffy. Add vanilla extract and salt.
  10. Place one cake layer on serving plate. Spread thick layer of frosting on top. Add second layer and frost entire cake with thin crumb coat. Chill for 20 minutes.
  11. Heat heavy cream until just simmering. Pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth and glossy.
  12. Using a spoon or small piping bag, gently drip ganache over edges, letting it cascade naturally. Pour some on top and spread evenly.
  13. Arrange fresh strawberries on top, tipping some on their sides for a casual look.
  14. Refrigerate cake for 30 minutes to let ganache set before serving.

Notes

Use room temperature ingredients for best mixing results. Do not overmix batter to avoid dense cake. Use brewed coffee to intensify chocolate flavor without coffee taste. Keep strawberries dry to prevent ganache from sliding off. Warm ganache slightly if too thick but avoid overheating to prevent separation.

Nutrition

Keywords: chocolate cake, strawberry cake, drip cake, party dessert, easy chocolate cake, chocolate ganache, strawberry decoration

Find it online: https://siennaspoon.com/decadent-chocolate-covered-strawberry-drip-cake-recipe-easy-and-perfect-for-parties/