Name: Indulgent Strawberry Chocolate Shell Cake That Wows Every Time Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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); 2 cups Fresh Strawberries; 1 tablespoon Lemon Juice (lime juice is an appropriate substitute); Granulated Sugar (amount not specified; estimate 2 tablespoons for maceration); 8 ounces Dark Chocolate (semi-sweet chocolate can be substituted); 2 tablespoons Coconut Oil (vegetable oil can be used, but it may alter the texture)

Ingredients

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)

2 cups Fresh Strawberries (any berries can be used for variation)

1 tablespoon Lemon Juice (lime juice is an appropriate substitute)

8 ounces Dark Chocolate (semi-sweet chocolate can be substituted)

2 tablespoons Coconut Oil (vegetable oil can be used, but it may alter the texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.

Step 4: Gradually add the wet ingredients into the dry ingredients, stirring gently. Slowly pour in the boiling water while mixing to create a smooth batter.

Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Step 6: While the cakes bake, slice the strawberries and combine them with sugar and lemon juice in a bowl. Let them macerate for 15 to 20 minutes to release their juices.

Step 7: Once the cakes have cooled, place one layer on a serving plate. Spread the macerated strawberries and their syrup over this layer, then top with the second cake layer. Chill the assembled cake for 30 minutes.

Step 8: Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Allow it to cool slightly before using.

Step 9: Pour the melted chocolate over the chilled cake, spreading evenly to coat the top and sides. Let the chocolate set at room temperature for 15 to 20 minutes.

Step 10: Slice and serve your Strawberry Chocolate Shell Cake chilled or at room temperature for the best indulgence.

Tips & Variations

For a vegan version, substitute eggs with flaxseed meal mixed with water and use plant-based milk instead of buttermilk.

Try swapping the strawberries with raspberries or blackberries for a different berry twist.

Using Dutch-process cocoa powder can enhance the chocolate flavor and create a moister cake.

To add texture, sprinkle chopped nuts between the strawberry layer and the top cake layer.

Make sure the chocolate is slightly cooled before pouring to avoid melting the strawberry syrup layer.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the strawberries fresh and the chocolate shell firm. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. Leftovers can also be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge.

FAQs

Can I make this cake gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure your baking powder is gluten-free as well.

How do I prevent the chocolate shell from cracking?

Make sure to melt the chocolate gently and pour it at a slightly cooled temperature. Also, chilling the cake before applying the chocolate helps it set smoothly without cracking.