Description

This decadent Chocolate Covered Strawberry Cake combines rich cocoa-flavored layers with juicy fresh strawberries and melty chocolate chips for a moist, flavorful dessert perfect for any celebration. The cake features a tender crumb infused with cocoa and vanilla, complemented by fresh strawberries folded into the batter, delivering bursts of freshness in every bite. Finished with your favorite frosting and luxurious chocolate drizzle, this crowd-pleaser is sure to impress.

Ingredients

Scale

Cake Batter

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup sliced fresh strawberries
1 cup chocolate chips

Decoration

Your favorite frosting (quantity as desired)
Extra strawberries for garnish
Chocolate drizzle (melted chocolate or chocolate syrup)

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Instructions

Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking and ensure easy removal.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined for an even distribution of leavening agents and chocolate flavor.
Add wet ingredients: To the dry mixture, add the two large eggs, milk, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and all ingredients are fully incorporated.
Incorporate boiling water: Carefully and slowly stir in one cup of boiling water. The batter will become thin, which is normal and helps create a moist cake with a tender crumb.
Fold in strawberries and chocolate chips: Gently fold the sliced fresh strawberries and chocolate chips into the batter, ensuring an even distribution without overmixing to avoid breaking the strawberries.
Pour batter into pans: Divide the batter evenly between the prepared cake pans, smoothing the tops slightly to promote even baking.
Bake the cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no batter.
Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them onto a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
Frost and decorate: Once completely cooled, frost the cakes with your favorite frosting. Garnish with extra fresh strawberries and chocolate drizzle for an elegant and flavorful finish.

Notes

Ensure the boiling water is added slowly to prevent cooking the eggs in the batter.
Use fresh, ripe strawberries for the best flavor and texture.
You can substitute milk with buttermilk for a tangier flavor and even moister texture.
For a gluten-free version, use a gluten-free all-purpose flour blend.
If desired, chill the cake before serving to help the chocolate drizzle set nicely.
This cake keeps well stored in an airtight container refrigerated for up to 3 days.