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Strawberry Chocolate Shell Cake

Indulgent Strawberry Chocolate Shell Cake for Sweet Moments

Indulge in the decadent Strawberry Chocolate Shell Cake, a perfect balance of rich chocolate and fresh strawberries.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option
  • 2 cups granulated sugar Consider coconut sugar for a healthier alternative
  • ¾ cup unsweetened cocoa powder Dark cocoa powder amplifies depth
  • 1 tablespoon baking powder Use baking soda for an acidic ingredient as an alternative
  • 1 teaspoon baking soda Combine with an acid like vinaigrette for balance
  • ½ teaspoon salt Kosher salt adds a pleasant texture
  • 1 cup buttermilk Greek yogurt mixed with water is a great substitute
  • ½ cup vegetable oil Melted butter can be used for added richness
  • 2 large eggs Flax eggs are a good vegan alternative
  • 2 tablespoon vanilla extract Opt for pure vanilla for the best results
  • 1 cup boiling water Hot coffee can deepen chocolate notes
For the Filling
  • 2 cups fresh strawberries Substitute raspberries for a different berry twist
  • 1 tablespoon lemon juice Lime juice can work for a unique twist
For the Chocolate Shell
  • 8 oz dark chocolate Choose high-quality chocolate for optimum results
  • 2 tablespoon coconut oil Unsalted butter is a solid alternative

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • 9-inch round cake pans
  • microwave-safe bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix buttermilk, vegetable oil, large eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, then stir in the boiling water until smooth.
  5. Pour the batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. While cooling, slice fresh strawberries and combine with sugar and lemon juice.
  7. Layer one cake on a plate, add strawberries, then place the second layer on top; refrigerate for 30 minutes.
  8. Melt dark chocolate and coconut oil in the microwave until smooth, allowing it to cool slightly.
  9. Pour melted chocolate over the cake, letting it cascade down the sides.
  10. Let the chocolate shell set for 15-20 minutes, then enjoy your cake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 32gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Ensure cake layers are completely cool before layering with strawberries to maintain texture.

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