Chocolate Covered Strawberry Layer Cake
Alternating layers of chocolate and strawberry cake, chocolate buttercream, ganache, and a crown of chocolate covered strawberries — a showstopper big enough for a real celebration.
- Prep Time
- 40 min
- Cook Time
- 28 min
- Total Time
- 1 hr 8 min
- Servings
- 20-25 servings
If you think the name of this cake is a mouthful, wait until you actually take a bite. With Valentine's Day approaching, I went digging through old dessert photos for inspiration — chocolate, red velvet, strawberry all crossed my mind before I landed back on this one.
I made this cake for my grandmother's birthday a few years before she passed away. It's a big cake, easily serving 25 people (though that really depends on how generous your slices are — I get fussed at regularly for cutting pieces too big, but if you're eating dessert, you might as well enjoy it).
I've always loved the combination of chocolate and strawberries, and this cake leans all the way into it with alternating layers of each.
Ingredients
For the Chocolate Cake
- 1 box dark chocolate fudge cake mix (Duncan Hines)
- 1 small box instant chocolate pudding mix
- 3/4 cup vegetable oil
- 1/2 cup milk
- 4 eggs
- 8 oz. sour cream
For the Strawberry Cake
- 1 box Strawberry Supreme cake mix (Duncan Hines)
- 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
For the Chocolate Buttercream Icing
- 2 lbs. unsalted butter, softened
- 5 cups confectioners sugar
- 1 cup unsweetened dark chocolate cocoa
- 2 tbsp. vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
For the Chocolate Covered Strawberries
- 1 pint fresh strawberries
- Chocolate melting wafers
Instructions
- 1Preheat oven to 350 degrees. For the chocolate cake, combine all ingredients in a mixing bowl or standing mixer and beat at medium speed for 1-2 minutes. Divide evenly between two greased and floured 10-inch round cake pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto racks to cool completely.
- 2For the strawberry cake, combine the first six ingredients and beat at medium speed for 1-2 minutes, then gently fold in the chopped strawberries. Divide between two greased and floured 10-inch round cake pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool the same way as the chocolate layers.
- 3For the buttercream: beat the butter at medium-high speed for 3-4 minutes, until whipped and creamy. Add the confectioners sugar, cocoa, and vanilla, and beat for another 2-3 minutes.
- 4For the ganache: heat the heavy cream until it just starts to bubble, then pour over the chocolate chips and whisk until smooth.
- 5Rinse and thoroughly dry the strawberries (they must be completely dry, or the chocolate won't stick). Melt the chocolate wafers in 30-second microwave intervals, stirring between each, until smooth. Dip each strawberry by the stem and set on parchment paper to harden in the refrigerator.
- 6To assemble, place a layer of strawberry cake on a cake stand and spread about 1 heaping cup of chocolate buttercream on top. Add a chocolate cake layer, and repeat until all four layers are stacked. Cover the whole cake with the remaining buttercream.
- 7Spread the ganache over the top of the cake, gently pushing it toward the edge so it drips down the sides. Chill for about 5 minutes to set.
- 8Arrange the chocolate covered strawberries on top of and around the cake, and finish decorating with any remaining buttercream using a pastry bag and cake decorating tip.
Tips
- Moist cake tip: dissolve 2 teaspoons of sugar in 1/2 cup warm water and lightly brush it onto each cake layer before icing — it helps keep the layers moist.
Storage & Reheating
Store at room temperature or in the refrigerator for up to 5 days.
