Chocolate covered Strawberry Cake

50 MIN PREP TIME

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20 MIN BAKE TIME

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1 HOUR 10 MIN TOTAL

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50 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 1 HOUR 10 MIN TOTAL 〰️

A giant chocolate covered strawberry in cake form. Just one bowl and a wooden spoon is all you need to make this indulgent cake. Packed full of fresh strawberries and topped with a delicious creamy chocolate buttercream and fresh strawberry hearts. Bake it for your valentine or keep it all for yourself.

Why you will love this recipe:

• Power Couple Flavours | If there’s one flavour combination synonymous with Valentine’s Day it’s strawberries and chocolate and this recipe is like one giant chocolate covered strawberry packed full of flavour in every mouthful

• One Bowl Bake | Baking is fun, but the mess can be off putting which is why this recipe is so ideal as you only need one bowl to whisk it all together.

• Perfect treat | Whether you’re baking for someone special or just want to treat yourself this cake is the perfect treat.

Ingredients to make Chocolate Covered Strawberry Cake

To make this simple one bowl strawberry cake you will need:

• Strawberries | use good quality fresh strawberries that have been washed well. You’ll need 500g to be exact! Some goes in the cake, some go on top.

• Caster Sugar | Provides sweetness that works well to enhance the flavour of the strawberries and helps to create a tender crumb. 

• Brown Sugar |

• Vegetable Oil | Adds moisture and helps create a soft and tender sponge.

• Eggs | use the best-quality eggs you can find and make sure they are at room temperature. Eggs provide this cake with structure and richness. This recipe uses 2 large eggs.

• Coffee | enhances the flavour of chocolate

• Buttermilk | adds moisture and gives the cake a light and soft crumb. The acid in buttermilk activates the baking powder which helps the cake rise and keeps in the moisture.

• Vanilla | use high-quality extract like Nielsen-Massey for the best flavour.

• Plain flour | sift your flour into the mixture for best results and to avoid lumps

• Cocoa powder – sift the cocoa powder to remove any big lumps.

• Baking powder | works in partnership with the buttermilk to give the cake a fluffy rise.

• Salt | balances and enhances all the flavours

• Bicarbonate of soda - helps the cake rise

• Buttermilk – thicker than normal milk, almost the texture of yoghurt, with a tangy flavour. The acidity in buttermilk work together with the Bicarbonate soda to help the cake rise whilst also providing a really soft texture.

• Icing Sugar | a light dusting is all you need to finish the cake off

• Dark Chocolate | Use good quality dark chocolate for a rich flavour

• Double Cream - make sure it’s full fat for the best flavour

• Equipment:

  • 7 inch deep cake tin

  • Baking paper

  • Offset Spatula

How to make your own Buttermilk

Buttermilk is a great ingredient for making light and tender cakes but it’s not always something you have readily available in your fridge. Luckily it’s incredibly simple to make at home with just TWO ingredients that you will more than likely have to hand and it takes less than 10 minutes.

All you need is Milk and Lemon Juice (or vinegar). Either work but in this recipe we have used lemon juice.

• Simple measure out the quantity of buttermilk you need in milk (i.e this recipe needs 200ml of buttermilk so you would measure out 200ml milk)

• Squeeze 1 tbsp of lemon juice into the milk and stir it together

• Let it sit for 5-10 minutes until thickened then whisk it together until again smooth.

• It will be a bit lumpy so don’t worry if it looks like it’s curdled

• Leave to one side or in the fridge (if you’ve made ahead) until you’re ready to use it.

HOW TO MAKE CHOCOLATE COVERED STRAWBERRY CAKE

1. Mix the dry ingredients: Sift in the flour, cocoa powder, baking powder, bicarbonate soda and salt into a large bowl.

2. Add in the wet ingredients: Add the vegetable oil, eggs, vanilla, buttermilk and coffee to the dry ingredients and whisk them together well.

3. Add batter to the prepared cake tin: Pour in half the mixture to the prepared cake tin then add layer of chopped strawberries. Pour the remaining cake batter on top and spread it across to cover the strawberries.

4. Bake: Bake for 1 hour or until skewer inserted into centre comes out clean.

5. Cool: Stand 15 minutes in the cake pan before turning out onto cooling rack.

6. Decorate: Once cooled top with the creamy chocolate buttercream and decorate with fresh strawberry hearts.

7. Serve or Store: Serve immediately or store overnight in the refrigerator for up to 48 hours.

Expert baking tips!

• Use a neutral tasting oil: Sunflower oil or Canola oil will provide the cleanest flavour and allow the chocolate flavour to really shine.

• Let the cakes cool completely before frosting: Your cakes need to be fully room temperature before you add the buttercream or the buttercream will melt.

• Use high quality cocoa powder: The quality of your cocoa powder will make or break your cake.

Recipe Card:

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Chocolate Covered Strawberry Cake

Servings: 6-8

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

A giant chocolate covered strawberry in cake form. Just one bowl and a wooden spoon is all you need to make this indulgent cake. The oil and buttermilk based cake batter is packed full of fresh strawberries and topped with a delicious creamy chocolate buttercream and fresh strawberry hearts. Bake it for your valentine or keep it all for yourself.

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Ingredients

For the chocolate cake

• 150g caster sugar
• 100g brown sugar
• 125 ml vegetable oil
• 2 eggs large
• 200 ml buttermilk
• 70ml freshly brewed coffee
• 1 tsp vanilla
• 150g plain flour
• 50g cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 250g fresh strawberries, chopped
• 200g fresh strawberries, cut in half

Chocolate buttercream

• 100g unsalted butter, at room temperature
• 50g dark chocolate melted
• 30g cocoa powder
• 1 tsp vanilla extract
• Pinch salt
• 200g icing sugar
• 1 tablespoon double cream, at room temperature

Instructions

For the chocolate cake

1. Preheat the oven to 180℃ and grease and line a 7 inch cake tin
2. Sift in the flour, cocoa powder, baking powder, bicarbonate soda and salt into a large bowl.
3. Add the vegetable oil, eggs, vanilla, buttermilk and coffee to the dry ingredients and whisk them together well.
4. Pour in half the mixture to the prepared cake tin then add layer of chopped strawberries. Pour the remaining cake batter on top and spread it across to cover the strawberries.
5. Bake for 1 hour or until skewer inserted into centre comes out clean.
6. Stand 15 minutes in the cake pan before turning out onto cooling rack.

For the Chocolate Buttercream

1. Cream the butter for a few minutes until creamy, then add the melted chocolate and whisk it through until combined.
2. Gradually add the icing sugar and beat them together until light and creamy then add in the cocoa powder and combine it through.
3. To soften the buttercream a little gradually add a tbsp double cream (you might not need it all) until you have a smooth creamy buttercream.

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/chocolate-covered-strawberry-cake

chocolate covered strawberries, chocolate cake, strawberry, one bowl cake, chocolate cake, strawberry cake

Dessert, Cake

Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other Valentine’s recipes you should try:

RED VELVET TIRAMISU POTS

CHERRY BAKEWELL HEARTS

HIDDEN HEART LOAF

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!