Overview
Strawberry Chocolate Shell Cake is a decadent dessert that combines layers of fluffy cake, fresh strawberries, and a rich chocolate shell. This impressive cake is perfect for celebrations or special occasions, offering a delightful balance of flavors and textures.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Strawberry Filling:
- 2 cups fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Shell:
- 8 oz dark chocolate (chopped)
- 1/2 cup coconut oil (or vegetable oil)
Timing
Making Strawberry Chocolate Shell Cake takes about 30 minutes for preparation and 30-35 minutes for baking, plus chilling time.
Instructions
Step 1: Prepare the Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 2: Prepare the Strawberry Filling
- Mix Strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for about 15-20 minutes to macerate and release their juices.
Step 3: Assemble the Cake
- Layer the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of the macerated strawberries on top, then add the second cake layer.
- Chill: Refrigerate the assembled cake for about 30 minutes to firm up.
Step 4: Prepare the Chocolate Shell
- Melt Chocolate: In a heatproof bowl, combine the chopped dark chocolate and coconut oil. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- Cool Slightly: Allow the chocolate mixture to cool slightly before pouring.
Step 5: Coat the Cake
- Pour Chocolate: Remove the chilled cake from the refrigerator. Pour the melted chocolate over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly if necessary.
- Set the Shell: Let the chocolate shell set at room temperature or refrigerate for about 15-20 minutes until firm.
Step 6: Serve
- Slice and Enjoy: Slice the cake and serve it chilled or at room temperature. Enjoy the delightful combination of strawberries and rich chocolate!
Step 7: Dig In
- Savor the Flavor: Indulge in the luscious layers of cake, strawberries, and chocolate!
Nutritional Information
Here’s a quick overview of the nutritional content of Strawberry Chocolate Shell Cake (per slice, based on 12 slices):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 4g |
| Fat | 20g |
| Carbohydrates | 40g |
| Fiber | 2g |
| Sugar | 25g |
Tips for Customization
- Cake Variations: Substitute the chocolate cake with vanilla or strawberry cake for a different flavor profile.
- Fruit Additions: Add other fruits like raspberries or blueberries to the filling for variety.
- Decoration: Top with whipped cream and additional fresh strawberries for an extra touch.
Conclusion
Strawberry Chocolate Shell Cake is a stunning and delicious dessert that combines the rich flavors of chocolate with fresh strawberries. Perfect for any celebration, this cake is sure to impress your guests! Enjoy this delightful recipe!
Strawberry Chocolate Shell Cake Recipe
Ingredients
- For the Cake
- • 2 cups all-purpose flour
- • 1 1/2 cups granulated sugar
- • 1/2 cup unsweetened cocoa powder
- • 1 tablespoon baking powder
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1 cup buttermilk
- • 1/2 cup vegetable oil
- • 2 large eggs
- • 2 teaspoons vanilla extract
- • 1 cup boiling water
- For the Strawberry Filling
- • 2 cups fresh strawberries (hulled and sliced)
- • 1/4 cup granulated sugar
- • 1 tablespoon lemon juice
- For the Chocolate Shell
- • 8 oz dark chocolate (chopped)
- • 1/2 cup coconut oil (or vegetable oil)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for 15–20 minutes to macerate.
7. Once the cakes are cooled, place one layer on a serving plate. Spread a layer of macerated strawberries on top, then add the second cake layer. Refrigerate for about 30 minutes to firm up.
8. In a heatproof bowl, combine the chopped dark chocolate and coconut oil. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Allow to cool slightly.
9. Remove the chilled cake from the refrigerator. Pour the melted chocolate over the top, letting it drip down the sides. Spread evenly if needed. Let the chocolate set at room temperature or refrigerate 15–20 minutes until firm.
10. Slice and serve the cake chilled or at room temperature.
