Best 3 Dark Chocolate Covered Strawberry Cake Recipes
Indulge in a symphony of flavors with our delectable Dark Chocolate Covered Strawberry Cake, a masterpiece that captivates the senses and tantalizes the taste buds. This culinary creation combines the richness of dark chocolate with the sweet and tangy burst of strawberries, creating an irresistible harmony in every bite. The moist and fluffy cake layers, enveloped in luscious dark chocolate ganache, provide a velvety canvas for the vibrant strawberry filling, which adds a burst of freshness and a delightful textural contrast. Topped with an array of fresh strawberries, this cake is not only a visual masterpiece but also a flavor sensation that will leave you craving for more.
**Discover the treasure trove of delightful recipes within:**
- **Dark Chocolate Ganache:** A rich and decadent glaze that adds a luxurious touch to the cake, elevating its elegance and flavor profile.
- **Strawberry Filling:** A vibrant and luscious filling bursting with the sweetness and tanginess of fresh strawberries, creating a refreshing contrast to the richness of the chocolate.
- **Cake Layers:** Moist and fluffy layers of vanilla cake provide the perfect foundation for the decadent chocolate and strawberry flavors, creating a harmonious balance of textures.
- **Fresh Strawberries:** The crowning glory of this cake, fresh strawberries adorn the top, adding a vibrant pop of color and a burst of juicy sweetness in every bite.
DARK CHOCOLATE-COVERED STRAWBERRY CAKE
The romance of chocolate-covered strawberries serve as the inspiration for our chocolate-covered strawberry cake made from Betty Crocker™ Super Moist™ white cake mix, strawberry-flavored gelatin and dark chocolate frosting.
Provided by Stephanie Wise
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom and sides of 2 (9-inch) round cake pans with shortening, or spray with cooking spray.
- In large bowl, stir together cake mix and gelatin mix with whisk. With electric mixer, beat in pureed strawberries on medium speed. Beat in eggs one at a time. Add oil and water; beat about 2 minutes or until smooth. Divide batter evenly between cake pans.
- Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 20 minutes. Carefully invert cakes onto cooling racks. Cool completely, about 45 minutes.
- Refrigerate cooled cakes 4 hours or overnight to make icing the cake easier.
- Place 1 cake, right side up, on serving plate. Spread frosting on top of cake. Place second cake layer, upside down, on top of frosted cake. Spread frosting over top and sides to completely cover cake. (You may not need all of second container of frosting.) Garnish cake with fresh strawberries.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE-COVERED STRAWBERRY CAKE
This cake is Awesome! I got the recipe from my niece Laura Jean who had made it for Christmas. She said that everyone loved it, and she is right. It is the most moist cake I have every had. One tip that she gave me is to bake the cake ahead of time (if you can) and put it in the freezer, since the recipe calls for splitting the cake layers. This can easily be done then with a large serated knife. Be sure to make extra Dipped Strawberries if your kids are around to help!
Provided by Tandy Higgins
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 416.1, Fat 16, SaturatedFat 4.1, Cholesterol 40.4, Sodium 315, Carbohydrate 66.2, Fiber 1.1, Sugar 52.2, Protein 3.9
DARK CHOCOLATE COVERED STRAWBERRIES
Make and share this Dark Chocolate Covered Strawberries recipe from Food.com.
Provided by lexi1122
Categories Dessert
Time 1h35m
Yield 21 4 cups, 1 serving(s)
Number Of Ingredients 3
Steps:
- Step 1: Pour 2 cups of dark chocolate chips and 1tsp. of butter into a microwaveable bowl.
- Step 2: Place in the microwave, and microwave for approximately 30 seconds.
- Step 3: Take out and stir chocolate with a spoon, repeat this step until your chocolate is smooth.
- Step 4: Cut strawberries in ½, so each ½ gets part of the stem.
- Step 5: Place a piece of wax paper on a plate.
- Step 6: Take a strawberry and dip ½ of it in the dark chocolate.
- Step 7: Gently place the strawberry on the plate.
- Step 8: Repeat step 6-7 until you use all strawberries.
- Step 9: Refrigerate for an hour and ½ or until solid.
- Step 10: Enjoy your dark chocolate covered strawberries.
Nutrition Facts : Calories 1723.7, Fat 105.4, SaturatedFat 62.1, Cholesterol 10.1, Sodium 66.5, Carbohydrate 231.4, Fiber 24.9, Sugar 194.9, Protein 15.8
Tips:
- Use a high-quality dark chocolate with a cocoa content of at least 70% for a rich and decadent flavor.
- Make sure the strawberries are ripe and juicy for the best flavor.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to drizzle the chocolate ganache.
- Refrigerate the cake for at least 30 minutes before serving to allow the chocolate ganache to set.
Conclusion:
This dark chocolate-covered strawberry cake is a showstopping dessert that is perfect for any special occasion. The combination of rich dark chocolate, sweet strawberries, and fluffy vanilla cake is sure to please everyone. With its beautiful appearance and delicious flavor, this cake is sure to be a hit at your next party or gathering. This recipe is also a great way to use up leftover strawberries. If you have a few strawberries that are about to go bad, simply wash and hull them, then dip them in melted dark chocolate. Place the chocolate-covered strawberries on a parchment paper-lined baking sheet and refrigerate until the chocolate is set. You can then enjoy the chocolate-covered strawberries as a snack or use them to decorate your cake.
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