Chocolate Strawberries Cake
"A rich, moist, chocolate cake topped with chocolate strawberries"
You are about to make a Chocolate Strawberries Cake that typifies everything I am trying to achieve at Inspired By Chocolate And Cakes. It combines three of my tried and tested recipes which on their own are worthy of anyones recipe file. When you put them together in this combination you are guaranteed WOW! factor - and as you will hear me say so many times, imagine how impressed your family and friends will be when you say:
"I Made It Myself!"
This strawberry topped, moist, sinfully chocolate filled dessert cake starts with my Best Chocolate Cake Recipe. It is then filled and covered with my recipe for Chocolate Buttercream. Then topped with my delicious Chocolate Covered Strawberries.
It keeps well, so you can make it the day before your special occasion and store it in the refrigerator. I recommend to enjoy this chocolate cake at its best that you take it out of the refrigerator 30mins before serving. This shows off the buttercream and the rich chocolate flavour at their best.
Please read through the recipe for the chocolate strawberries cake first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
- make the Cake Base recipe first, as it needs to cool completely so it is firm enough to handle.
- while the cake is cooling make the Chocolate Dipped Strawberries.
- when the cake has cooled make the Chocolate Buttercream.
Chocolate Cake Batter Base
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
Spray a 20cm (8") round 6.5cm (2 1/2") deep cake baking pan with non-stick baking spray. Line the base and sides with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature.
- Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160C (325F) for 75-80 mins. The top of the cake will crack. Don’t worry the cracks will settle and will be hidden when you turn the cake out of the tin.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto the cake plate that you plan to serve your chocolate strawberries cake on and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool. Use a flat plate or board lined with non stick baking paper.
While the chocolate cake is cooling make your chocolate dipped strawberries. You will need 12 to top this cake. The easiest way to do this is to follow my instructions on Inspired By Chocolate And Cakes
Chocolate Covered Strawberries page. This is where I explain:
- tips and techiques for making chocolate covered strawberries.
- how to melt chocolate.
- how to dip strawberries.
- plus other ideas for chocolate covered strawberries.
Now you have the cake and strawberries ready it is time to make the Chocolate Buttercream. Then you will be ready to assemble your chocolate strawberries cake.
Chocolate Buttercream Recipe
This recipe will give you enough buttercream to fill one layer, coat the sides and top and pipe 12 rosettes for the strawberries to sit on. There should also be enough to piped a small border around the base of the chocolate strawberries cake if you would like to.
1 cup (220g) caster sugar
3 egg whites
300g unsalted butter, room temperature and chopped
1/2 teaspoon vanilla extract
200g dark chocolate, melted
- Place the sugar and the egg whites in a heat proof bowl. Place over a pan of simmering water. The base of the bowl should not be touching the water.
- Whisk until the sugar has dissolved. You can tell if the sugar is dissolved by rubbing a little of the mix betwen your fingers. If you can feel the sugar crystal keep whisking. Remember to scrape the sides of the bowl down.
- Transfer the mix to a large mixing bowl and beat on high for approximately 10 minutes. You can stop beating when the mix is cool. Scrape down a couple of times to stop build up on the sides of the bowl. The buttercream at this stage will be thick and pure white a bit like meringue.
- The mix must be cool otherwise it will melt the butter as you add it.
- Add the butter one piece at a time beat until smooth between each addition. This step should take at least 6 minutes. Dont worry if the mix looks as if it may curdle, it will come together in the end.
- Once the butter has been added mix through the vanilla and melted chocolate. Warning the chocolate must also be cool otherwise it will melt the buttercream and this is not something you want to happen - believe me!
- Mix until well combined. Scrape the bowl down to make sure.
Assembling your Chocolate Strawberries Cake
- Split the cooled cake horizontally into two layers; leave the bottom layer on the serving plate. There is no reason why you can not split this into three layers, just remember the filling layers will be thinner.
- Use a large palette knife. Spread one third of the buttercream over the cake base to give an even layer.
- Place the remaining cake layer on top. Press down lightly. Ensure the top is level.
- Evenly spread one third of the buttercream over the top and sides of the cake.
- Clean off any of the buttercream that may have marked your serving plate.
- Use the remaining buttercream to fill a piping bag that has a medium sized star nozzle attached. Pipe 12 rosettes evenly around the top of the cake. You may also like to pipe a small border around the base of the cake. Or make extra large rosettes.
- Carefully place the twelve finished chocolate strawberries on the rosettes.
- Your delicious chocolate strawberries cake is now complete.
- Store lightly covered in the refrigerator.
- Remember if you want maximum enjoyment from the smooth buttercream and rich chocolate flavour of your chocolate strawberries cake remove from the refrigerator to a cool position 30mins before ready to serve.
Well I hope that now you have successfully completed my Chocolate Strawberries Cake recipe it will inspire you to explore Inspired By Chocolate And Cakes other pages. You will find other ideas for this wonderful chocolate cake base recipe and all things chocolate.
If you like this recipe then you might also like to try the other variations of my original chocolate cake recipe: