Chocolate Covered Strawberry Layer Cake


For the cake:

1¾ cups plus 2 tbsp. (9 3/8 oz.) all-purpose flour

1½ cups (4½ oz.) unsweetened cocoa powder, plus more for dusting the pans

1 tbsp. instant espresso or coffee powder

1½ cups boiling water

¾ cup sour cream

1 tbsp. vanilla extract

1½ cups (3 sticks) unsalted butter, at room temperature

2½ cups plus 2 tbsp. (18 3/8 oz.) sugar

3 large eggs, at room temperature

1¼ tsp. baking soda

¾ tsp. salt

For the strawberry filling:

3 cups fresh strawberries, rinsed, hulled and coarsely chopped, divided

4 large egg whites

1¼ cups sugar

3 sticks (1½ cups) unsalted butter, at room temperature

For the ganache and the garnish:

12 oz. bittersweet chocolate, finely chopped

1½ cups heavy cream

12 whole strawberries, rinsed and dried


  • 01

    To make the cake, preheat the oven to 350˚ F.  Butter the edges of 3 8-inch round cake pans and dust with cocoa powder, shaking out the excess.  Line the bottoms of the pans with parchment paper.  In a medium bowl, combine the cocoa powder, espresso powder, and boiling water.  Whisk until smooth; set aside to cool slightly.  When cooled down a bit, whisk in the sour cream and vanilla.  Set aside.  In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about 1 minute.  Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more.  Blend in the eggs one at a time.  In a medium bowl, combine the flour, baking soda, and salt; whisk to blend.

  • 02

    With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated.  Divide the batter evenly between the prepared pans.  Bake the cake layers for about 30-32 minutes or until a toothpick inserted in the center comes out clean, rotating the pans during halfway through to ensure even baking.  Transfer the baked cake layers to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely.

  • 03

    To make the frosting, place half of the strawberries in a food processor or blender.  Puree until completely smooth.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)  Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.  Once the frosting is fully blended and smooth, fold in the remaining half of the coarsely chopped strawberry.

  • 04

    To make the ganache, place the chopped chocolate in a medium bowl.  Bring the cream to a simmer in a saucepan over medium heat.  Pour the hot cream over the chocolate and let stand about 2 minutes.  Whisk together until the chocolate fully melts and a smooth ganache is formed.  Let cool to room temperature, stirring step

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