The Best Chocolate Covered Strawberry Cake

A chocolate covered strawberry cake with a few pieces already eaten.

5 from 1 vote

The Best Chocolate Covered Strawberry Cake

Take chocolate covered strawberries to the next level by nestling them on top of a chocolate cake with strawberry buttercream and chocolate ganache.

Prep Time30

Cook Time35

Cool Time1

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Author: June Albertson-Dick

Ingredients

Chocolate Cake

1 box chocolate cake mix {13.25 ounces}
¾ cup milk {I used 1%}
¼ cup brewed coffee
½ cup vegetable oil
3 large eggs

Strawberry Buttercream

¾ cup butter {softened}
3 cups powdered sugar
⅓ cup strawberry jam

Chocolate Covered Strawberries

12 small fresh strawberries
5 ounces chocolate melting wafers

Chocolate Ganache

1 cup milk chocolate chips
¼ cup heavy whipping cream

Instructions

Chocolate Cake

Preheat the oven to 350°.
To prepare the cake batter: Combine cake mix, milk, coffee, oil and eggs to medium bowl and mix with an electric mixer until well combined. Spray a 9×13 baking pan with nonstick spray and pour prepared batter into the greased pan. Spread into an even layer.
Bake for 25-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Cool completely in the pan.

Strawberry Buttercream

Combine the butter and powdered sugar in a medium bowl with a hand held mixer. The two ingredients will not totally combine but the butter will break down into smaller pieces. Once that happens add the strawberry jam and continue to mix. It will take 30 seconds to a minute for the mixture to come together into a spreadable buttercream. Add enough milk or cream to make the buttercream piping consistent. Set aside until ready to use.

Chocolate Covered Strawberries

In a medium microwave safe bowl, add the dark chocolate wafers. Start microwaving with one minute, stir and then add 30 second intervals until all of the chocolate is melted and smooth. Take each strawberry and hold either by the green stem or place a toothpick into the top and dip into the melted chocolate. Shake off any excess chocolate and place each strawberry onto a parchment or wax paper lined baking sheet. Continue until all of the strawberries are dipped. Optional: Go back and drizzle additional chocolate over the top of each strawberry. Let the strawberries set at room temperature for 30 minutes or until the chocolate is set. You can also refrigerate them to allow the process to happen sooner.

Chocolate Ganache

Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there.

Assembly

Once the cake is cool, top the cake with the strawberry buttercream and spread out into an even layer. Top the frosting with the chocolate ganache and spread into an even layer. Finally add chocolate covered strawberries to the top of the cake. Cut into 12 squares and serve. Leftovers should be stored in the refrigerator for up to 3 days.

Notes

You can prepare components separately to save time. The chocolate-covered strawberries can be made a day ahead and stored in the refrigerator. The strawberry buttercream can also be made a day in advance - just store in an airtight container in the fridge and bring to room temperature before frosting the cake.

Nutrition