Chocolate-Covered Strawberry Drip Cake
A rich and indulgent chocolate cake adorned with chocolate-covered strawberries and a luscious ganache, perfect for celebrations.
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
Buttercream Frosting
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 1/3 cup heavy cream
- 2 tsp vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
Decoration
- 10–12 large strawberries
- 12 oz melting chocolate or chocolate chips
- White chocolate for drizzling
- Chocolate curls
- Mini chocolate pieces
- Gold sprinkles or sanding sugar
Instructions
Baking the Cake
- Preheat your oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Slowly pour in the hot coffee and stir gently until fully combined.
- Divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Making the Buttercream
- Beat the softened butter until creamy and fluffy.
- Gradually add powdered sugar, then mix in heavy cream and vanilla until smooth.
- Level the cake layers if needed. Frost between the layers, then apply a smooth coat around the entire cake.
- Chill for 20 minutes.
Making the Ganache
- Heat heavy cream until hot but not boiling.
- Pour over chocolate chips and let sit for 2 minutes. Stir until silky and glossy.
- Spoon the ganache around the edges of the cake to create thick chocolate drips.
- Spread additional ganache over the top.
Decorating the Cake
- Dip the strawberries in melted chocolate and place on parchment paper.
- Drizzle with white chocolate and let set.
- Arrange the chocolate-covered strawberries on top of the cake along with chocolate curls, mini chocolate pieces, and gold sprinkles.
- Refrigerate for 15–20 minutes before slicing for clean, dramatic layers.
Notes
This cake is best served chilled or at room temperature. Slicing into generous portions and serving with vanilla ice cream enhances the treat. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.