Get ready to fall in love with the Indulgent Strawberry Chocolate Shell Cake Recipe, a show-stopping dessert that combines the rich, velvety allure of dark chocolate and the bright, juicy sweetness of fresh strawberries. This cake is a perfect balance of textures and flavors, with moist cocoa layers enveloped in a glossy chocolate shell and nestled alongside luscious macerated strawberries. Whether it’s for a special occasion or a sweet treat to brighten your day, this cake always delivers that wow factor, turning any gathering into a memorable feast.
Ingredients You’ll Need
This recipe calls for straightforward, everyday ingredients, each playing a vital role in crafting the texture, flavor, and appearance of your cake. From the fluffy flour base to the luscious strawberries and rich dark chocolate, every component is essential in bringing this dessert to life.
- 2 cups All-Purpose Flour: Provides the structure and soft crumb; gluten-free flour can be used for dietary needs.
- 2 cups Granulated Sugar: Sweetens the cake perfectly; brown sugar adds deeper flavor if preferred.
- 3/4 cup Unsweetened Cocoa Powder: Gives the cake its rich chocolate backbone; Dutch-process works beautifully for smoothness.
- 1 tablespoon Baking Powder: Ensures your cake rises to fluffy perfection; fresh powder is key.
- 1 teaspoon Baking Soda: Helps with leavening, though you can omit if using self-rising flour.
- 1 teaspoon Salt: Balances sweetness and enhances all flavors; sea salt is a hearty alternative.
- 1 cup Buttermilk: Adds tanginess and moisture; yogurt or milk with vinegar can be handy substitutes.
- 1/2 cup Vegetable Oil: Keeps the cake moist; melted coconut oil offers a subtle tropical note.
- 2 large Eggs: Bind ingredients and add richness; flaxseed meal mix a superb vegan swap.
- 2 teaspoons Vanilla Extract: Brings warmth and depth; almond extract offers a playful twist.
- 1 cup Boiling Water: Brightens the cocoa flavor and loosens batter—no substitute here.
- 2 cups Fresh Strawberries: The star fruity component, bursting with natural sweetness and juiciness.
- 1 tablespoon Lemon Juice: Adds brightness and balances the strawberry’s sweetness; lime juice works well too.
- 8 ounces Dark Chocolate: Forms the shiny, decadent shell layering the cake; semi-sweet is a fine choice.
- 2 tablespoons Coconut Oil: Smooths and glazes the chocolate shell; vegetable oil can work but may alter texture.
How to Make Indulgent Strawberry Chocolate Shell Cake Recipe
Step 1: Preheat and Prepare Your Pans
Begin by heating your oven to 350°F (175°C). Grease and flour two 9-inch round pans thoroughly to make sure your cake layers come out clean and with perfect edges. The foundation of a great cake is prepping your tools well.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mixing the dry ingredients first helps evenly distribute the leavening agents and cocoa for a consistent cake crumb that’s tender and full of flavor.
Step 3: Mix Wet Ingredients Separately
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and velvety. This smoothness is what gives your cake luscious moisture and richness.
Step 4: Combine Wet and Dry + Add Boiling Water
Gradually pour the wet mixture into the dry ingredients while stirring lightly. Then carefully add the boiling water a bit at a time, mixing as you go until the batter is smooth but still light. This step is crucial for obtaining that deep, rich chocolate flavor and silky texture.
Step 5: Bake the Cake Layers
Divide the batter evenly between your two prepared cake pans. Pop them into the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks before moving forward—patience here leads to perfection!
Step 6: Macerate Strawberries
While your cakes are cooling, slice fresh strawberries and mix them with sugar and a splash of lemon juice. Let them sit for 15 to 20 minutes so they release their lovely juices, making a sweet, tangy syrup that soaks beautifully into the cake layers.
Step 7: Layer the Cake
Place one cooled cake layer on your serving plate and spread the macerated strawberries and syrup generously over the top. Then add the second cake layer on top. Chill the layered cake in the fridge for about 30 minutes to help everything meld together.
Step 8: Prepare the Chocolate Shell
Gently melt the dark chocolate and coconut oil together, stirring constantly until you have a smooth, glossy mixture. Allow it to cool slightly so it’s fluid but not hot, then pour it evenly over the chilled cake, creating a beautiful chocolate shell that sets with a shiny finish.
Step 9: Serve Your Masterpiece
Let the chocolate set at room temperature for 15 to 20 minutes before slicing. This final step reveals a deceptively simple yet incredibly rich dessert that promises layers of flavor and texture in every bite.
How to Serve Indulgent Strawberry Chocolate Shell Cake Recipe
Garnishes
Fresh strawberries or a light dusting of powdered sugar can add extra charm and freshness to your presentation. A dollop of whipped cream or a few mint leaves also look delightful and introduce complementary flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a drizzle of homemade caramel sauce to amp up decadence. For something lighter, a fresh fruit salad complements the rich chocolate and strawberry notes beautifully.
Creative Ways to Present
Try serving individual slices with a drizzle of chocolate ganache or layering small parfaits using the cake crumbs, macerated strawberries, and whipped cream for a deconstructed version. This approach brings a playful and elegant flair to your dessert experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake stays moist and the chocolate shell retains its shine, making for a delicious treat the next day.
Freezing
You can freeze individual cake layers wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the fridge before assembling with the strawberries and chocolate shell for fresh results.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmed, let a slice sit at room temperature for about 30 minutes, but avoid microwaving to preserve texture and appearance.
FAQs
Can I use frozen strawberries for the cake?
Fresh strawberries are best for this recipe because they maintain their texture and flavor during maceration. Frozen berries tend to be too watery once thawed, which can affect the cake’s moisture balance.
Is it possible to make this cake vegan?
Yes! Substitute eggs with a flaxseed meal and water mixture, use a plant-based milk with vinegar instead of buttermilk, and ensure your chocolate is dairy-free. These swaps keep the cake moist and flavorful.
Why add boiling water to the batter?
Boiling water intensifies the cocoa flavor and loosens the batter, resulting in a incredibly moist and tender crumb that feels indulgent with every bite.
How do I store the cake without the chocolate shell melting?
Keep the cake refrigerated in a cool area, away from direct sunlight and heat. The chocolate shell sets firmly and should hold its shape well in the fridge.
Can I substitute the dark chocolate with milk chocolate?
You can, but keep in mind that milk chocolate is sweeter and less intense, which might change the balance of flavors. Dark chocolate offers a nice contrast to the sweet strawberries in this Indulgent Strawberry Chocolate Shell Cake Recipe.
Final Thoughts
I can’t recommend enough giving this Indulgent Strawberry Chocolate Shell Cake Recipe a try. It’s a dessert that feels special but is surprisingly approachable, with every element working harmoniously to delight your taste buds. Whether you’re celebrating or simply craving something exquisite, this cake is bound to become one of your favorites, cherished every time it graces your table.
Print
Indulgent Strawberry Chocolate Shell Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This indulgent Strawberry Chocolate Shell Cake combines rich chocolate layers with a fresh strawberry maceration and a glossy chocolate shell. Perfect for celebrations or whenever you want to wow your guests, this cake features moist, cocoa-infused layers, vibrant strawberries soaked in a sweet syrup, and a smooth dark chocolate coating that adds a decadent finish.
Ingredients
Cake Batter
- 2 cups All-Purpose Flour (substitute with gluten-free flour for a gluten-free version)
- 2 cups Granulated Sugar (brown sugar can be used for added flavor)
- 3/4 cup Unsweetened Cocoa Powder (Dutch-process cocoa can provide a smoother taste)
- 1 tablespoon Baking Powder (ensure it’s fresh for optimal results)
- 1 teaspoon Baking Soda (can be omitted if using self-rising flour)
- 1 teaspoon Salt (sea salt is a great alternative)
- 1 cup Buttermilk (substitute with yogurt or milk mixed with vinegar)
- 1/2 cup Vegetable Oil (replace with melted coconut oil for a tropical twist)
- 2 large Eggs (flaxseed meal mixed with water works as a vegan alternative)
- 2 teaspoons Vanilla Extract (almond extract can give a different twist)
- 1 cup Boiling Water (not substitutable directly)
Strawberry Maceration
- 2 cups Fresh Strawberries (any berries can be used for variation)
- 1 tablespoon Lemon Juice (lime juice is an appropriate substitute)
- Granulated sugar (quantity not specified but typically 2-3 tablespoons)
Chocolate Shell
- 8 ounces Dark Chocolate (semi-sweet chocolate can be substituted)
- 2 tablespoons Coconut Oil (vegetable oil can be used, but may alter the texture)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers can be removed easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined for an even batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended to create the wet mixture.
- Integrate Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently to combine. Slowly add the boiling water while mixing to create a smooth, thin batter.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Macerate Strawberries: Combine sliced fresh strawberries with sugar (about 2-3 tablespoons) and lemon juice in a bowl. Allow them to macerate for 15-20 minutes, releasing their juices and creating a syrup.
- Assemble Cake Layers: Once the cake layers are completely cool, layer one cake with the macerated strawberries and their syrup. Place the second cake layer on top and chill the assembled cake for 30 minutes in the refrigerator.
- Prepare Chocolate Shell: Melt the dark chocolate and coconut oil together in a double boiler or microwave, stirring continuously until smooth. Allow the mixture to cool slightly but remain pourable.
- Coat the Cake: Pour the melted chocolate evenly over the chilled cake, ensuring the top and sides are fully covered. Allow the chocolate shell to set at room temperature for 15-20 minutes.
- Serve: Slice the Strawberry Chocolate Shell Cake and serve chilled or at room temperature, enjoying the perfect combination of moist chocolate cake, fresh strawberries, and a glossy chocolate shell.
Notes
- For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- Using Dutch-process cocoa powder will give the cake a smoother, richer chocolate flavor.
- You can replace buttermilk with yogurt or milk mixed with vinegar if needed.
- Vegetable oil can be substituted with melted coconut oil for a slightly different taste and texture.
- If vegan, substitute eggs with flaxseed meal mixed with water, but this may slightly alter texture.
- Make sure baking powder and soda are fresh to ensure proper rising.
- Macerating strawberries not only softens them but also infuses sweetness and moisture for the cake layers.
- The chocolate shell will harden as it cools, creating a satisfying crisp texture on top of the cake.
