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Indulgent Strawberry Chocolate Shell Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Melanie
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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Find it online: https://flavorfestkitchen.com/indulgent-strawberry-chocolate-shell-cake-recipe/