Tuesday, October 31, 2017

Chocolate-Covered Strawberry Cake, Part 1

A few weeks ago, I invited family over to celebrate my sister-in-law's birthday. For dinner, we ate homemade pulled pork nachos (click here for my recipe).

For dessert, I set out to bake something unique that would make my sister-in-law smile. Unlike everyone else in the family, she isn't a huge fan of ice cream, so that ruled out ice cream cake. I thought about a lemon cake but decided that the chocolate-loving menfolk wouldn't be too thrilled about that.

Then I had a revelation. My sister-in-law is a strawberry addict, and she especially enjoys chocolate-covered strawberries, so why not a chocolate-covered strawberry cake?

The process was time-consuming, but the result was more than worth it. And as delicious as the cake was, the look on my sister-in-law's face when she saw it was by far the best part. Below is the cake recipe. I'll share the recipes for the strawberry buttercream frosting and chocolate glaze soon.

Chocolate-Covered Strawberry Cake, Part 1

Super Moist Chocolate Cake

2-2/3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder

4 eggs
1-1/3 cups milk
4 teaspoons vanilla extract
2/3 cup canola oil

1. Preheat oven to 350F. Grease and flour four round cake pans (can be 9-10 inches). I used spring-form pans, which made the process much easier.

2. Mix flour, sugar, baking powder, baking soda, salt, and unsweetened cocoa powder in a large bowl.

3. In another large bowl, beat eggs, milk, vanilla, and oil.

4. Add dry ingredients to wet, and whisk until well blended.

5. Pour batter into four cake pans, using a spatula to make sure batter is evenly dispersed. If your oven isn't large enough or if you only have two pans, feel free to bake the cakes in two batches.

6. Bake at 350F for 20 minutes. Test with the toothpick test. (Insert toothpick into the center of each cake. If it comes out clean, cakes are done.)

7. Run a butter knife or spatula around the inside of each pan to prevent cake from sticking, and wait 10-15 minutes. If your pans are spring-form, release the springs.

8. Use a knife or spatula to gently remove cakes from pans. Place cakes upside-down on plates to cool.

 Before baking

 After baking


  1. Anonymous10/31/2017

    That looks so good.

    Happy Halloween Ellie!

  2. Anonymous10/31/2017

    Thanks for the recipe.
    Joan,Marion and Marilyn

  3. Anonymous10/31/2017

    That looks delicious!

  4. Peters fam10/31/2017

    Hey Ellie try switching the flavors sometime. Like strawberry cake with that ganache between the layers. Bet that would be just as good also. In fact I thought that's what you had done when I read your caption and before your picture came up. Then I saw you had done the opposite of what I thought. Good for you to just dig in and do something you've never done before!! My family often has that to say about me that I like to try things (as in making dishes I've never done before) on company. I don't know why I do! It can be a scary thing as you don't know when something will be a flop but I guess the challenge is fun!

    1. Anonymous11/02/2017

      This cake looks delicious. The recipes you share are always good. This is another person you acknowledge all the time as well. You time your comments to answer only a chosen few.

  5. Anonymous11/01/2017

    My that does look good!

  6. Anonymous11/02/2017

    I wish I had a sister-in-law that would make me a cake like this,looks so delicious...Jane

  7. Anonymous11/03/2017

    Flour and sugar are the path to chronic disease.

    1. Anonymous11/11/2017

      Perhaps you could substitute flour with "coconut flour" and sugar with agave? Perhaps she eats a slice of chocolate cake once a year? In that case would she be a candidate for chronic disease?