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Indulgent Strawberry Chocolate Shell Cake That Wows Every Time Recipe

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★★★★★

5 from 122 reviews

This indulgent Strawberry Chocolate Shell Cake combines rich chocolate layers with a fresh strawberry maceration and a smooth dark chocolate shell. Perfect for impressive celebrations or an elegant dessert, this cake wows every time with moist texture, vibrant strawberries, and luscious chocolate coating.

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 Filling

  • 2 cups Fresh Strawberries
  • 1 tablespoon Lemon Juice (lime juice is an appropriate substitute)
  • Granulated Sugar (amount not specified; estimate 2 tablespoons for maceration)

Chocolate Shell

  • 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

  1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently to combine. Slowly add the boiling water while mixing to create a smooth batter.
  5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Macerate Strawberries: While the cakes bake, slice the fresh strawberries and combine them with sugar (about 2 tablespoons) and lemon juice in a bowl. Allow this to macerate for 15-20 minutes, releasing natural juices and sweetness.
  7. Assemble Cake Layers: Once the cakes have cooled completely, place one cake layer on a serving plate. Spread the macerated strawberries and their syrup evenly over the top. Place the second cake layer on top and chill the assembled cake for 30 minutes.
  8. Prepare Chocolate Shell: Melt the dark chocolate and coconut oil together gently, stirring until smooth and fully combined. Allow the mixture to cool slightly before use.
  9. Coat the Cake: Pour the melted chocolate mixture evenly over the chilled cake, ensuring the entire surface is covered with a smooth shell. Let the chocolate set at room temperature for 15-20 minutes.
  10. Serve: Slice and serve the Strawberry Chocolate Shell Cake chilled or at room temperature for the best flavor and texture experience.

Notes

  • You can substitute all-purpose flour with gluten-free flour to make this cake gluten-free.
  • Brown sugar adds a deeper flavor in place of granulated sugar.
  • Dutch-process cocoa powder yields a smoother, richer chocolate taste compared to natural cocoa.
  • For a vegan version, replace eggs with flaxseed meal mixed with water and substitute buttermilk with plant-based yogurt or milk with vinegar.
  • Be careful when adding boiling water to the batter; pour slowly and stir gently to avoid splashing.
  • Ensure the cake is completely cool before adding the strawberry layer and chocolate shell to prevent melting.
  • Chilling the cake before adding the chocolate shell helps the chocolate coat evenly and set properly.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Strawberry Chocolate Cake, Chocolate Shell Cake, Strawberry Cake, Layer Cake, Chocolate Dessert, Berry Cake

Find it online: https://www.sanacooks.com/indulgent-strawberry-chocolate-shell-cake-that-wows-every-time-recipe/