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Strawberry Chocolate Cake: A Romantic and Decadent Dessert for Every Occasion

This stunning Strawberry Chocolate Cake features a moist chocolate base, layered with fluffy chocolate mousse, fresh strawberries, smooth ganache, and decorative chocolate curls. It’s an elegant dessert perfect for special occasions.

Ingredients

Scale
  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup + 2 tablespoons cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 6 tablespoons unsalted butter
  • 12 oz semisweet chocolate, chopped
  • 3.5 oz white chocolate, chopped
  • 1 3/4 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons unflavored gelatin
  • 2.5 tablespoons cool water
  • 2 quarts strawberries
  • 2/3 cup heavy cream (for ganache)
  • 5.5 oz semisweet chocolate, chopped (for ganache)
  • 3.5 oz semisweet baking chocolate (for curls)
  • 1 tablespoon vegetable shortening or oil (for curls)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper.
  2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add egg, milk, oil, and vanilla. Mix on medium speed for 2 minutes. Add boiling water and mix until combined.
  4. Pour batter into prepared pan and bake for 25–35 minutes or until a toothpick comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely.
  5. Soften gelatin in 2.5 tablespoons cool water. Set aside.
  6. Melt semisweet and white chocolate with butter. Stir until smooth and let cool. Heat softened gelatin until dissolved and lump-free, then let cool.
  7. Whip cream with vanilla extract to medium peaks, adding powdered sugar gradually. Mix in cooled gelatin.
  8. Fold a small amount of whipped cream into melted chocolate to lighten. Fold chocolate mixture into remaining whipped cream.
  9. Place cooled cake on serving plate and fit springform ring around it. Spread a thin mousse layer over the cake.
  10. Halve strawberries vertically and place around pan edge. Fill cake surface with whole strawberries.
  11. Pipe mousse between strawberries and over the top. Smooth surface. Chill for 4–6 hours or overnight.
  12. To make ganache, heat cream and pour over chopped chocolate. Let sit, then stir until smooth. Spread on set mousse layer and chill again.
  13. Run a thin knife around cake and remove ring.
  14. For curls, melt chocolate with shortening, spread on sheet, freeze 6–8 minutes. Let sit 2 minutes then scrape with metal spatula. Adjust firmness as needed.
  15. Decorate cake with curls and fresh strawberries. Store cake in the refrigerator.

Notes

  • Use a regular pan for baking the cake since the batter is thin and may leak from a springform pan.
  • Ensure the gelatin is fully dissolved and cooled before mixing into the cream.
  • For best curls, the chocolate must be the right firmness—adjust time at room temp accordingly.
  • Let mousse chill fully before topping with ganache to prevent melting.
  • The cake keeps well in the fridge for up to 3 days.

Nutrition

Find it online: https://fiteatshub.com/strawberry-chocolate-cake-a-romantic-and-decadent-dessert-for-every-occasion/