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Chocolate covered strawberry cake cut open on a wood board.

Chocolate Covered Strawberry Cake

Stephanie Rutherford
This chocolate covered strawberry cake is a three layer brownie cake. It is filled and topped with strawberry cream cheese frosting. It is topped with chocolate drip and chocolate covered strawberries.
5 from 17 votes
Prep Time 1 hr
Cook Time 25 mins
Decorating Time 1 hr
Total Time 2 hrs 25 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 604 kcal

Ingredients
 
 

Brownie Cake

  • 2 ½ cups All-purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 ¾ cup White granulated sugar
  • 2 ½ teaspoon Baking powder
  • 1 ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 3.5 oz Semi-sweet chocolate bar melted. I used Lindt 70%.
  • ¾ cup Oil canola or vegetable
  • 2 teaspoon Pure vanilla extract
  • 1 ¼ cup Buttermilk room temperature
  • 4 Large eggs room temperature
  • ¾ cup Hot water steaming

Strawberry Cream Cheese Frosting

  • 8 oz Cream cheese room temperature
  • 1 ½ cups Unsalted butter slightly cold
  • 6 cups Powdered sugar sifted
  • 2 oz Freeze dried strawberries grounded
  • 1 teaspoon Pure vanilla extract
  • ½ teaspoon Salt
  • cup Heavy cream

Chocolate Drip

  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream
  • Chocolate covered strawberries

Instructions
 

Brownie Cake

  • Preheat oven 350°F. Spray three 8 inch cake pans with baking spray. Line the cake pans with 8 inch parchment circles. Spray again.
  • Melt the chocolate in the microwave for 30 seconds until starting to melt. Melt for 15 second intervals. Mix well between each interval. Set aside to cool.
    3.5 oz Semi-sweet chocolate bar
  • In a large mixing bowl, sift the flour and cocoa powder. Add in sugar, baking powder, baking soda, and salt. Set aside.
    2 ½ cups All-purpose flour, 1 cup Dutch process cocoa powder, 1 ¾ cup White granulated sugar, 2 ½ teaspoon Baking powder, 1 ½ teaspoon Baking soda, 1 teaspoon Salt
  • In a separate bowl, mix the oil, vanilla, buttermilk, eggs, and melted chocolate. Heat the water on the stove until steaming. Mix the hot water slowly into the wet ingredients. Go slow to not to cook the eggs.
    ¾ cup Oil, 2 teaspoon Pure vanilla extract, 1 ¼ cup Buttermilk, 4 Large eggs, ¾ cup Hot water
  • Pour the wet ingredients into the dry. Whisk until just combined. Separate the batter between the three cake pans.
  • Bake for 25-27 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.

Strawberry Cream Cheese Frosting

  • Put the butter on the counter for 30 minutes to get slightly cool. While you wait, sift the powdered sugar in a large bowl. Ground the strawberries using a blender and add to the powdered sugar.
    1 ½ cups Unsalted butter, 6 cups Powdered sugar, 2 oz Freeze dried strawberries
  • Using a mixer, beat the butter and cream cheese on high for 2 minutes. Scrape the bowl. Slowly add in the powdered sugar/grounded strawberries.
    8 oz Cream cheese
  • Add in vanilla, salt, and heavy cream. Mix on low until combined. Switch to high and beat for 1-2 minutes.
    1 teaspoon Pure vanilla extract, ½ teaspoon Salt, ⅓ cup Heavy cream

Chocolate Drip

  • Place the chocolate chips into a bowl. In a saucepan over medium-low heat. Heat the heavy cream until hot and steaming. Pour it over the chocolate chips.
    1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
  • Let it sit for 1 minute to 30 seconds. Stir until smooth. If any chocolate chunks remain, heat in the microwave for 15 seconds. The chocolate needs to be room temperature before pouring over the cake. If it is warm, let it cool first.

Assembly

  • Place the cake layers in the freezer for 30 minutes to chill before decorating. If any domes remain on the cakes. Use a serrated knife to cut the domes off so it is even.
  • Place a small amount of the frosting on the board you are decorating. This will keep the cake in place.
  • Place the first layer of cake down, spread 1 cup of frosting over the cake. Repeat with the second layer. Place the last layer on top of the cake.
  • Apply a light layer of frosting over the cake. It should be very light you can see bits of the cake poking out. Freeze for 15 seconds to lock the crumbs into the frosting.
  • Frost the rest of the cake. Freeze for 10 minutes.
  • Apply the drip on the cake. Either use half of the chocolate ganache and spread the chocolate to the edge of the cake to let it flow naturally. Or you can use a squeeze bottle to drip the chocolate down.
  • Top the cake with chocolate covered strawberries.
    Chocolate covered strawberries

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull dairy ingredients out 2 hours before baking.

Nutrition

Calories: 604kcalCarbohydrates: 98gProtein: 6gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 84mgSodium: 459mgPotassium: 272mgFiber: 4gSugar: 30gVitamin A: 971IUVitamin C: 43mgCalcium: 101mgIron: 3mg
Keyword brownie cake, chocolate cake, chocolate covered strawberries, chocolate drip, strawberry frosting
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