Print

Strawberry Chocolate Shell Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 52 reviews

This Indulgent Strawberry Chocolate Shell Cake is a show-stopping dessert that combines rich chocolate cake layers with a fresh strawberry filling and a glossy, decadent chocolate shell. Perfect for special occasions or whenever you want to impress, this cake offers a delightful mix of flavors and textures that wow every time.

Ingredients

For the Cake

  • 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)
  • ¾ 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)
  • ½ 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)

For the Strawberry Filling

  • 2 cups Fresh Strawberries (any berries can be used for variation)
  • 1 tablespoon Lemon Juice (lime juice is an appropriate substitute)

For the 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. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and help the cakes release easily after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined and aerated.
  3. Mix Wet Ingredients: In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
  4. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently to avoid overmixing, which can toughen the cake.
  5. Add Boiling Water: Slowly incorporate the boiling water into the batter while mixing continuously. This helps to create a moist, smooth batter.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Macerate Strawberries: While the cakes bake and cool, combine sliced fresh strawberries with sugar and lemon juice in a bowl. Let them macerate for 15-20 minutes to release their natural juices and enhance flavor.
  8. Assemble Cake Layers: Once cakes have completely cooled, place one cake layer on a serving plate. Spread the macerated strawberries and their syrup evenly over this layer. Top with the second cake layer and refrigerate the assembled cake for 30 minutes to set.
  9. Prepare Chocolate Shell: Melt dark chocolate and coconut oil together in a heatproof bowl over simmering water (double boiler method) or carefully in the microwave, stirring frequently until smooth. Allow the chocolate mixture to cool slightly but still pourable.
  10. Coat Cake with Chocolate: Pour the melted chocolate evenly over the chilled cake, letting it drip down the sides for a smooth and glossy coating. Let the chocolate set at room temperature for 15-20 minutes until firm.
  11. Serve: Slice the cake carefully and serve chilled or at room temperature for the best flavor and texture experience.

Notes

  • You can substitute gluten-free flour to make this cake gluten-free.
  • For a vegan version, replace eggs with flaxseed meal mixed with water and use plant-based milk for buttermilk substitute.
  • Using Dutch-process cocoa powder will give a milder chocolate flavor compared to natural cocoa powder.
  • Brown sugar instead of granulated sugar adds a deeper caramel flavor to the cake.
  • Keep the cake chilled before applying the chocolate shell for better results with the coating.
  • Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste.

Find it online: https://forkvista.com/strawberry-chocolate-shell-cake-recipe/