Indulgent Strawberry Chocolate Shell Cake That Wows Every Time
Rich chocolate layer cake filled with fresh strawberries and covered in a glossy chocolate shell.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla bean paste
- 1 cup boiling water
- 2 cups fresh strawberries hulled and sliced
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 8 ounces dark chocolate finely chopped
- 2 tablespoons coconut oil
Instructions
- Preheat the oven to 350°F. Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla bean paste until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and whisk or stir just until no dry pockets of flour remain.
- Slowly pour in the boiling water while whisking gently until the batter is smooth, glossy, and thin.
- Divide the batter evenly between the prepared pans and tap each pan lightly on the counter to release air bubbles.
- Bake for 30 to 35 minutes, or until the cakes spring back lightly when touched in the center and a toothpick inserted in the middle comes out with a few moist crumbs.
- Place the pans on a wire rack and cool the cakes in the pans for 10 to 15 minutes, then run a thin knife around the edges and turn the cakes out onto the rack. Remove parchment and let the layers cool completely.
- While the cakes cool, place the sliced strawberries in a bowl and toss with 1 tablespoon granulated sugar and the lemon juice. Let sit for 15 to 20 minutes until the berries release some juices, then drain off excess liquid if very watery.
- Place one completely cooled cake layer on a serving plate or cake stand. Spoon the macerated strawberries evenly over the top, leaving a small 1/2 inch border around the edge to catch juices.
- Carefully place the second cake layer on top of the strawberries and press very gently to secure. Chill the assembled cake in the refrigerator for 30 minutes to firm up.
- For the chocolate shell, combine the chopped dark chocolate and coconut oil in a heatproof bowl. Melt in the microwave in 20 to 30 second bursts, stirring between each, until smooth, or melt over a pan of gently simmering water.
- Remove the melted chocolate mixture from the heat and let cool for 5 to 10 minutes until slightly thickened but still pourable.
- Remove the chilled cake from the refrigerator and pour the chocolate shell over the top, starting in the center and guiding it toward the edges so it drips down and coats the sides evenly.
- Let the chocolate shell set at room temperature for 15 to 20 minutes, or until firm to the touch, then slice and serve.
Notes
- Make sure the cake layers are completely cool before adding the strawberries and chocolate shell to prevent sliding and melting.
- If your strawberries are very sweet, you can reduce or omit the added sugar during maceration.
- For cleaner slices, chill the finished cake for 15 to 20 minutes after the shell sets, then use a sharp knife warmed in hot water and wiped dry between cuts.
- Store leftover cake covered in the refrigerator for up to 3 days and let slices sit at room temperature for 15 minutes before serving.
- If your strawberries are very sweet, you can reduce or omit the added sugar during maceration.
- For cleaner slices, chill the finished cake for 15 to 20 minutes after the shell sets, then use a sharp knife warmed in hot water and wiped dry between cuts.
- Store leftover cake covered in the refrigerator for up to 3 days and let slices sit at room temperature for 15 minutes before serving.