Best 6 Strawberry Brandy Chocolate Cake Recipes

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Indulge in a delightful culinary journey with our exquisite Strawberry Brandy Chocolate Cake. This delectable creation combines the sweet tang of strawberries, the warmth of brandy, and the richness of chocolate into a symphony of flavors. Each bite offers a harmonious blend of textures, from the moist and fluffy cake to the velvety ganache and the crisp chocolate shavings. Let your taste buds dance with joy as you savor this masterpiece, perfect for any special occasion or as a sweet treat to brighten your day.

Our curated collection of recipes caters to various preferences and skill levels. Whether you're an experienced baker or a novice in the kitchen, we have you covered. The classic Strawberry Brandy Chocolate Cake recipe yields a towering two-layer cake that will impress your guests. For those who prefer individual servings, the Strawberry Brandy Chocolate Cupcakes offer a delightful bite-sized indulgence. And if you're looking for a gluten-free option, our Gluten-Free Strawberry Brandy Chocolate Torte is a delicious alternative.

Each recipe is meticulously crafted with easy-to-follow instructions, ensuring success in your baking endeavors. Detailed ingredient lists and precise measurements guarantee consistent results, while helpful tips and tricks guide you through the process, making every step enjoyable.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure with our Strawberry Brandy Chocolate Cake. Let the tantalizing aromas fill your kitchen as you create this masterpiece. Treat yourself and your loved ones to a taste of heaven with every slice of this extraordinary cake.

Here are our top 6 tried and tested recipes!

CHOCOLATE STRAWBERRY CAKE



Chocolate Strawberry Cake image

Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 1/4 cups all-purpose flour (see Cook's Note)
1 1/4 cups unsweetened cocoa powder
1 1/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg plus 1 large egg yolk
1/2 cup sour cream
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 pound strawberries (about 4 cups), hulled and thinly sliced, plus 5 whole strawberries, for decorating
1 ounce semisweet chocolate, chopped
1 ounce white chocolate, chopped
Store-bought whipped cream, for decorating

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.

STRAWBERRY BRANDY CHOCOLATE CAKE



Strawberry Brandy Chocolate Cake image

Make and share this Strawberry Brandy Chocolate Cake recipe from Food.com.

Provided by JKakes

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 19

20 ounces frozen strawberries
2 cups sugar, separated
2 tablespoons sugar, separated
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup brandy, plus
1 teaspoon brandy, separated
1 cup strawberry puree, separated
1/4 cup strawberry puree, separated
1 cup chocolate chips
1 cup cream, separated
10 tablespoons cream, separated

Steps:

  • Preheat oven to 350 degrees.
  • Butter 8 eight oz. ramekins and coat with cocoa powder.
  • Place ramekins on cookie sheet covered with parchment paper.
  • In glass bowl, defrost strawberries in microwave.
  • Strain into another bowl and gently press out juice through fine strainer - keep pulp.
  • Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
  • Place liquid and pulp into food processor and blend mixture.
  • Resulting content should be approximately 1 ¼ cup of puree.
  • In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
  • Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
  • Fill ramekins ¾ full. The cakes will overflow while baking.
  • Bake 35 to 40 minutes.
  • While ramekins are baking, prepare whipped cream and ganache.
  • For the whipped cream, mix remaining puree with 2T sugar.
  • In a separate bowl, whip 1 cup cream until it forms soft mounds.
  • Add the sweetened puree to cream and whip until stiff peaks can be formed.
  • Refrigerate strawberry whipped cream.
  • For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
  • Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
  • Remove and stir until all chips are almost completely melted.
  • Pour cream over melted chocolate chips and stir until smooth.
  • Add 1 T brandy and mix until incorporated.
  • To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
  • Top with a mound of strawberry whipped cream.
  • Enjoy!

STRAWBERRY CHOCOLATE LAYER CAKE



Strawberry Chocolate Layer Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 12 to 14 servings

Number Of Ingredients 16

4 sticks butter, plus more for greasing
3/4 cup cocoa, plus more for dusting
4 cups all-purpose flour
4 cups granulated sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs, beaten
Four 1-pound boxes ripe strawberries
1/2 cup granulated sugar
2 tablespoons vanilla extract
1 quart heavy whipping cream
1 cup powdered sugar
3 cups hazelnut chocolate spread, such as Nutella

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
  • In a mixing bowl, combine the flour, granulated sugar and salt.
  • In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
  • Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.
  • For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid.
  • Whip together the powdered sugar and cream and set aside.
  • Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.

VICTORIAN STRAWBERRY CHOCOLATE CAKE



Victorian Strawberry Chocolate Cake image

With it's alternating light and dark layers, rich chocolate frosting and fresh strawberry garnishes, Amy Parker's heart-shaped cake will be a hit for any occasion. "It's a family, church and work favorite," pens Amy from Ponca City, Oklahoma. "Friends and neighbors all ask for the recipe, particularly after they find out how simple it is to make."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 19

2 cups boiling water
1 cup baking cocoa
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 quart fresh strawberries
1 cup semisweet chocolate chips, melted
FROSTING:
2/3 cup shortening
1 package (32 ounces) confectioners' sugar
1/2 cup water
ICING:
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream
Chocolate shavings and additional confectioners' sugar, optional

Steps:

  • In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. , For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes. , For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set. , Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator.

Nutrition Facts : Calories 1043 calories, Fat 42g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 460mg sodium, Carbohydrate 169g carbohydrate (134g sugars, Fiber 5g fiber), Protein 8g protein.

CHOCOLATE STRAWBERRY CAKE WITH FLUFFY FROSTING



Chocolate Strawberry Cake with Fluffy Frosting image

An impressive chocolate cake with fluffy frosting, fresh strawberries and chocolate chips.

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
3/4 cup water
1/3 cup vegetable oil
3 eggs
1 container (6 oz) Greek Fat Free strawberry yogurt
1 container Betty Crocker™ Whipped fluffy white frosting
3/4 cup Cool Whip lite frozen whipped topping, thawed
10 fresh strawberries
2 tablespoons miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, add frosting; fold in whipped topping.
  • On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 2 g

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

Categories     Bread     Berry     Chocolate     Dairy     Dessert     Bake     Strawberry     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 20

Sauce
2/3 cup whipping cream
2 tablespoons (packed) golden brown sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon brandy
1 teaspoon vanilla extract
Biscuit
2 cups all purpose flour
5 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup plus 2 tablespoons buttermilk
Filling
2 pounds strawberries, hulled
5 tablespoons sugar
1 1/3 cups chilled whipping cream
1/2 teaspoon vanilla extract

Steps:

  • For Sauce:
  • Combine cream and sugar in heavy small saucepan. Stir over medium-high heat until mixture comes to boil. Remove from heat. Add chocolate and stir until chocolate melts and sauce is smooth. Mix in brandy and vanilla. (Can be prepared 2 days ahead. Cover and chill.)
  • For Biscuit:
  • Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Add chopped chocolate. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
  • Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)
  • For Filling:
  • Reserve 8 berries for garnish. Slice remaining berries into large bowl. Add 4 tablespoons sugar and toss to coat; let stand until berries begin to release juices, about 30 minutes. Combine whipping cream, vanilla and 1 tablespoon sugar in medium bowl. Whip to soft peaks. Cover and chill cream until ready to serve.
  • Rewarm sauce over low heat, stirring often. Cut around pan sides to loosen biscuit. Turn biscuit out onto work surface. Using long serrated knife, carefully cut biscuit in half horizontally. Using large spatula as aid, place biscuit bottom on platter. Spoon sliced berries with their juices over. Drizzle with some chocolate sauce. Spoon all but 1/2 cup whipped cream over; cover with biscuit top. Drop reserved whipped cream in dollops onto biscuit. Garnish with reserved whole strawberries. Cut into wedges and serve, passing remaining chocolate sauce separately.

Tips:

  • To make sure your cake is moist, use fresh strawberries and buttermilk. Buttermilk helps to tenderize the cake and adds a slight tang that complements the sweetness of the strawberries.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Be careful not to overbake the cake. It is done when a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • For a richer frosting, use heavy cream instead of milk.
  • If you don't have any strawberry brandy, you can substitute another type of fruit brandy or liqueur.

Conclusion:

This strawberry brandy chocolate cake is a delicious and decadent dessert perfect for any occasion. The moist cake, creamy frosting, and fresh strawberries are a combination that is sure to please everyone. This cake is relatively easy to make, and it is sure to impress your friends and family. So next time you have a special occasion, give this strawberry brandy chocolate cake a try!

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