Chocolate Covered Strawberry Layer Cake

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If you think the title of this cake is a mouthful, just wait until you sink your teeth into it. Since Valentine’s Day is quickly approaching, I went rummaging through some pictures of desserts I’ve made. Chocolate, Red Velvet, Strawberry…all of them popped into my mind when thinking of a great Valentine’s Day dessert. Then, I remembered this one.

My grandmother’s birthday was in January, and I made this for her a few years ago before she passed away. This cake is a good size, and can serve 25 people! Well, this part really depends on how big you cut the slices. I get fussed at regularly for cutting slices that are too big, but that’s probably because I don’t prefer to have leftover cake…and if you’re going to eat dessert, you might as well enjoy it.

I have always loved the combination of chocolate and strawberries, and this cake does not disappoint if you love that combination as much as I do.

Here’s a peek at the inside layers. You’re welcome.

For the Chocolate Cake

1 box Duncan Hines dark chocolate fudge cake mix

1 small box instant chocolate pudding mix

3/4 cup vegetable oil

1/2 cup milk

4 eggs

8 oz. sour cream

Preheat oven to 350 degrees. Combine all ingredients in a medium size mixing bowl or standing mixer, beat at medium speed for 1-2 minutes. Distribute batter evenly between two greased and floured 10 inch round cake pans, spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing cakes to cool completely on cooling racks.

For the Strawberry Cake

1 box Duncan Hines Strawberry Supreme cake mix

1 small box instant cheesecake pudding mix

3/4 cup vegetable oil

1/2 cup milk

4 eggs

8 oz. sour cream

1 cup finely chopped fresh strawberries

Combine first six ingredients in a medium size mixing bowl or standing mixer, beat at medium speed for 1-2 minutes.Gently stir in chopped strawberries. Distribute batter evenly between two greased and floured 10 inch round cake pans, spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing cakes to cool completely on cooling racks.

For the Chocolate Buttercream Icing

2 lbs. unsalted butter, softened

5 cups confectioners sugar

1 cup unsweetened dark chocolate cocoa

2 tablespoons vanilla extract

In a medium size mixing bowl or standing mixer, beat butter at medium-high speed for 3-4 minutes, until whipped and creamy. Add remaining ingredients and continue mixing for another 2-3 minutes, set aside until ready to ice cake.

For the Chocolate Ganache

1 cup semisweet chocolate chips

1/2 cup heavy cream

Heat heavy cream in a microwave safe dish for 45-60 seconds, until it starts to bubble. Pour over chocolate chips in a small mixing bowl, whisk together until chocolate is melted and smooth.

For the Chocolate Covered Strawberries

1 pint fresh strawberries

chocolate melting wafers

Rinse strawberries with cold water, pat dry (the strawberries need to be completely dry to dip in chocolate, otherwise the chocolate won’t stick to them if they’re wet). Melt chocolate wafers in a microwave safe dish in 30 second intervals, stirring in between intervals until chocolate is melted and smooth. Pick up each strawberry by the stem, dip into melted chocolate, then set on a pan lined with wax paper or parchment paper. When all strawberries are dipped, place pan in refrigerator for chocolate to set.

Putting It Together

Place a layer of strawberry cake on a cake stand. Spread about 1 heaping cup of chocolate buttercream on top of strawberry cake layer, then place a chocolate cake layer on top. Repeat layering until all cake layers are used, cover cake with remaining chocolate buttercream. Spread Chocolate Ganache on top of of cake, gently pushing chocolate around the top edge of the cake, allowing it to drip down the sides. Place cake in refrigerator or freezer for ganache to set (about five minutes). Place chocolate covered strawberries on top of and around cake. Finish decorating with remaining buttercream using a pastry bag and a cake decorating tip. Store cake at room temperature or in refrigerator for up to five days.

*Moist Cake Tip: Mix 2 teaspoons granulated sugar with 1/2 cup warm water, stir until sugar dissolves. Lightly brush sugar water on top of cake layers, this helps keep the layers moist!