Description
A luscious chocolate cake enveloping strawberries and coated with a glossy dark chocolate shell. Perfect for any celebration.
Ingredients
Scale
- 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
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Boiling Water
- 2 cups Fresh Strawberries
- 1 tablespoon Lemon Juice
- 8 ounces Dark Chocolate
- 2 tablespoons Coconut Oil
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually mix this into the dry ingredients until just combined.
- Pour in Boiling Water: Carefully stir in the boiling water. The batter will be thin, but that’s the secret to a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare the Strawberry Filling: While the cakes cool, slice the fresh strawberries and mix them with lemon juice. Let them sit for about 10 minutes to release their juices.
- Melt the Chocolate Shell: In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in 20-second intervals, stirring until melted and smooth.
- Assemble the Cake: Once the cakes are fully cool, place one layer on a serving plate. Spread a generous layer of strawberries over the top, then place the second cake layer on top.
- Coat with Chocolate: Pour the melted chocolate over the top of the cake, letting it dribble down the sides.
- Chill and Set: Refrigerate the cake for 30 minutes to firm up the chocolate shell.
- Serve and Enjoy: Slice the cake and serve with any remaining strawberries on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Wrap tightly in plastic wrap and freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg