Chocolate Covered Strawberry Cake

I’ve been thinking about this cake for a while now. I love chocolate, and I love strawberries. I also love a chocolate covered strawberry! So this cake makes perfect, delicious, sense! I started with my favorite Hershey’s “Perfectly Chocolate chocolate cake” recipe. I made 1 1/2 recipes, to make 3 – 9″ layer cakes. That always makes the prettiest cut cakes! You can make your favorite chocolate cake recipe, or go to hersheys.com for this one. I put these layers, covered, in the freezer overnight. This is a little secret for increasing the moisture content in the cake!

I thawed them the next day, and cut them all level. This recipe makes slightly “rounded” tops, so it’s always a good idea to level your layers flat before assembling the cake. My trick is to remove the cake layer from its pan, place a small plate or bowl, or other kitchen item into the pan, that will raise the cake up only 1 inch or so, until the rounded top is ABOVE the edge of the pan. Then I replace the cake layer back into the pan, on top of this item. I then take a long serrated knife, and cut the top off of the cake layer, level with the top of the cake pan. I use a piece of foil to hold the cake in place. The knife should remain in contact with the top of the pan, all the way around the cake. This makes for beautiful, even layers. Discard the tops, or better yet, freeze them for some cake pops later!

You could also make just 1 cake recipe, and split the batter into 3 pans. This will make for 3 thinner layers, but you may still have to deal with slightly rounded tops.

Place some chopped strawberries – about 1 cup – into a small saucepan, with 1/4 c granulated sugar. Heat over low for about 15 min, til bubbly and thick. Add about 1-2 Tbsp water if it becomes too thick. Cool.

Pour into a fine mesh strainer, and force this through the strainer using a rubber spatula. This will break down the solids. Then pour the solids back into the bowl of strained strawberry liquid, and stir to blend. Refrigerate to cool completely. This will be used to flavor and color the butter cream cheese frosting. The little bits or strawberries will look amazing!

Mix up the whipped cream filling:

Whip 1 1/2 c heavy whipping cream til stiff peaks form

Then add: 3/4 c granulated sugar, 1 tsp vanilla, and a pinch of salt. Whip until well-blended, but don’t over-mix.

Add 8 oz mascarpone cheese at room temp. Add this by spoonfuls, while the mixer is on med. Mix just til well blended and smooth. Don’t over-whip. Add 2-3 Tbsp of the crushed strawberry mixture. Add a VERY SMALL AMOUNT of pink gel food coloring if desired. Blend.

Place 1 cake layer onto a 10 or 12 inch cardboard cake circle. I HIGHLY recommend a cake turn-table. This will make the decorating so much easier! Top with 1/2 of the the whipped cream mixture, and spread to the edges. Add sliced strawberries, leaving about a 1″ edge of whipped cream without strawberries on it. This will prevent them from seeping through the frosting! Press the berries into the whipped cream.

Add the 2nd cake layer, and press down slightly. Top with the rest of the whipped cream, and sliced strawberries. Add the final cake layer, and press down slightly to push the strawberries into the whipped cream.

Smooth the whipped cream on the sides, while spinning the turn-table, using a rubber spatula.

Refrigerate for about 30 min.

Mix up a batch of my butter cream cheese frosting. To this, you will add about 3 Tbsp of the strained strawberries.

Butter Cream Cheese Frosting

1/2 cup butter (room temp)
8 oz cream cheese (room temp)
4 c powdered sugar

Add butter, cream cheese to a stand mixing bowl, with a paddle attachment. Mix on medium speed until very smooth. Add powdered sugar, 1 cup at a time. Start the mixer on LOW (you can even pulse it a few times, to incorporate the sugar into the creamed mixture, to avoid the sugar going all over you and the counter!) Then mix on med – med high, til well-blended. Once all 4 cups of sugar are incorporated, blend on high til there is a smooth, whipped appearance. Add 2-3 Tbsp of the strained strawberry mixture. Blend again.

Frost the cake starting on the top, using an off set spatula. Then frost the sides. You don’t have to be too neat at this point. You will smooth it all out by spinning the turn-table, and using either the off set spatula, or a pastry scraper. Do the same for the top. Refrigerate again, for about 20-30 min.

Prepare chocolate ganache.

Roughly chop 4 oz semisweet chocolate. Add to a bowl with 4 oz heavy whipping cream. Microwave on high for 1 min til melted. Stir to combine. Add a pinch of salt, and about 1 – 2 tsp of clear corn syrup (to add shine). Stir to combine.

Pour this into a plastic bottle, and drizzle around the edges of the cake, controlling the “drips” as you like them. Then drizzle over the top to fill in. Refrigerate til firm.