Dark Chocolate Covered Strawberry Cake Recipe
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This Dark Chocolate Covered Strawberry Cake Recipe has been dancing around in my head for a while now after enjoying a delectable strawberry cake last spring at one of our favorite cafes.
It turned out just as I had hoped for, full of strawberry flavor, reminiscent of romance and springtime. This strawberry cake, made with a fresh strawberry puree mixed into the batter, just beckoned to be covered with a Dark Chocolate Buttercream Frosting. So I obliged.
I toyed with ways to make this strawberry cake a dark pink without using food coloring, but I really didn’t want to intrude on the strawberry flavor too much, so a bit of pomegranate juice was all that was added. The batter is quite pink, but as with all cakes that don’t use artificial food coloring or another color enhancer, like beet powder, once baked, the color tones down to a slight trace of pink. Of course, that’s okay, because even though the color may be subdued, I assure you, the flavor is not, and topped with a rich Dark Chocolate Buttercream Frosting, this Dark Chocolate Covered Strawberry Cake is the perfect combination for a special occasion cake. It think it’s particularly perfect for Valentine’s Day or Mother’s Day. Yes, ma’am. Particularly perfect, indeed.
More delicious cake recipes to try:
- Easy Strawberry Upside Down Cake Recipe
- Chocolate Stout Cake Recipe with Espresso Buttercream
- Perfect Coconut Sheet Cake Recipe
Dark Chocolate Covered Strawberry Cake Recipe
Dark Chocolate Covered Strawberry Cake Recipe
This cake is perfect for any special occasion or if you have ripe strawberries that need a good home.
Ingredients
- 3/4 cup butter, unsalted
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar, divided
- 2 tablespoons pomegranate juice
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 6 egg whites, room temperature
- Dark Chocolate Buttercream Frosting Recipe
Instructions
Over low heat, melt butter in a small saucepan.
Add strawberries, 1/4 cup sugar, plus pomegranate juice to blender, puree until smooth. Whisk mixture into melted butter until completely combined. Let warm on low for 5 minutes, remove from heat. Transfer to a large mixing bowl that will be used later for cake batter, cover and refrigerate until chilled, at least an hour.
Generously butter 3 (9-inch) round pans, line bottoms with parchment paper and butter those too. Preheat oven to 350-degrees F.
In a separate bowl, sift together cake flour, baking powder, and salt. Set aside.
Whisk together milk and vanilla extract in a small bowl or measuring cup.
Separately, beat egg whites until soft peaks form. Set aside.
Once butter/strawberry mixture has chilled, beat on medium, add remaining 1 1/4 cups sugar, beat together for 2 minutes.
Turn beater/mixer to low, then, beginning and ending with the flour mixture, alternate adding flour mixture and milk/extract mixture to the creamed butter and sugar, being sure to stop and scrape down the sides of the mixing bowl a few times. Mix until well combined.
Gently fold in beaten egg whites by hand until incorporated.
Evenly divide batter between prepared pans. Bake at 350-degrees F for about 25 minutes, or until done. (Doneness is recognized by center of cake springing back with light touch of fingertip, and when cake tester or wooden toothpick inserted in center comes out clean.) Let cool in pans for 10 minutes, loosen edges of cake and carefully turn out on cooling rack to cool completely before frosting.
Once cooled top with your favorite frosting. Dark Chocolate Buttercream Frosting Recipe with this cake is a nice combination.
Notes
This cake makes 3 9-inch round layers, about 1-inch thick each. It could also be made in 2 9x2-inch round cake pans. Be sure to adjust cook times accordingly.
Ripe strawberries were used to make a puree that was then mixed with melted butter, and combined with part of the sugar and pomegranate juice. A little unconventional, but I believe it creates a more intense strawberry puree. Good, ripe strawberries are the key for the best flavorful result.
Food coloring may be used if looking for a more colorful presentation. I can’t speak for how much (perhaps a few drops?), or how it may affect the taste.
Originally posted February 7, 2014.
Oh my gosh! That first shot is amazing!! What a beautiful cake. Excuse me while I start gnawing on my hand.
This is a beautiful cake and the pictures are so incredibly clear. We are big on strawberries in my family and we use the liberally. We are going to make this cake for our dieting group. Strawberries in the right diet causes the fat to come right off the body.
Absolutely decadent!
Gorgeous. That first shot is a stunner, such a unique perspective. Love it!
I love homemade strawberry cake and the chocolate frosting just makes it over the top amazing!
Your pictures are gorgeous! I need to figure out how to reach into my computer and grab a piece of your cake!
I agree with Paula – I’d love to grab that piece right through my screen. Looks incredible!
you’re photography is gorgeous! (and the cake looks pretty amazing, too!)
Thank you so much, Kim!
Beautiful! I prefer natural colored food to dyed food anyday!
Thank you, Laura. Me too.
I’m am very excited to make this cake, but while part-way through, I saw that I had to refrigerate the strawberry mixture for an hour. It would be helpful to include this “inactive time” in the top where you have prep time, cook time, etc. Thank you – we can’t wait to try the cake tonight!
These photos are just gorgeous. Of course, now all I want is cake.
What a tasty combination. Love that there is no food coloring in it.
Chocolate and Strawberries are a hit with us on Valentine’s day…your photos are so mouthwatering . Have a great weekend and OMG pomegranate juice too! xoxo