Decadent Homemade Chocolate Strawberry Cake: The Ultimate Recipe with Luscious Ganache & Fresh Strawberries

Prepare to impress with this utterly decadent and visually stunning Chocolate Strawberry Cake. Imagine layers of rich, moist chocolate cake embracing a vibrant, sweet homemade strawberry filling, all enrobed in a light and creamy strawberry frosting. The grand finale? A glistening pour of silky chocolate ganache cascading over the top, crowned with elegant chocolate-covered strawberries. This isn’t just a dessert; it’s a celebration in cake form, perfect for special occasions or simply elevating an ordinary day into something extraordinary.

You might gaze upon this magnificent creation and think it sprang straight from a high-end patisserie, a masterpiece only a professional baker could achieve. But here’s the delightful secret: this show-stopping chocolate strawberry layer cake is entirely homemade, crafted with love and a few simple, approachable steps. We’ll guide you through creating each component, ensuring a stunning and delicious result that will have everyone asking for the recipe.

This comprehensive recipe begins with a foundation of incredibly moist and flavorful chocolate cake layers. We’ve chosen a tried-and-true chocolate cake base that’s easy to make but delivers unparalleled richness. These dark, tender layers provide the perfect contrast to the bright and fruity elements that follow. Between each cake layer, you’ll discover a generous spread of homemade strawberry cake filling, bursting with natural berry goodness. This is then complemented by a beautifully pink, creamy strawberry frosting that ties all the flavors together harmoniously.

Once your three chocolate cake layers are perfectly stacked, filled, and coated in their delightful strawberry frosting, we introduce the luxurious touch: a smooth, melted chocolate ganache. While some might consider the ganache an optional flourish, its deep, semi-sweet chocolate flavor provides a magnificent counterpoint to the sweet-tart tang of the strawberry frosting and filling. It adds not only an extra layer of flavor but also a professional sheen that truly elevates the cake’s appearance. And for that ultimate touch of elegance, we’ll adorn the top with additional strawberry frosting swirls and more strawberries dipped in the rich ganache, making every slice a work of art.

Admittedly, this recipe involves several distinct steps, from baking the cake layers to preparing the filling, frosting, and ganache, followed by careful assembly and decoration. However, please don’t let the multi-component nature deter you. Each stage is straightforward, and the process is incredibly rewarding. The effort you invest will be repaid tenfold when you present this stunning dessert. It’s truly the ultimate treat for cherished moments—be it a romantic Valentine’s Day dinner, a joyful birthday celebration, or any occasion where you want to show someone special just how much you care with a truly unforgettable homemade dessert. Get ready to bake a cake that looks as incredible as it tastes!

Essential Ingredient Notes for Your Perfect Chocolate Strawberry Cake

Crafting this multi-layered masterpiece involves four distinct components: the deep chocolate cake layers, the luscious strawberry filling, the smooth strawberry frosting, and the elegant chocolate ganache. While the full list of ingredients is provided in the recipe card below, let’s dive into some key ingredients and why they are crucial for achieving the best possible results. Understanding their roles will empower you to bake with confidence.

• Natural Unsweetened Cocoa Powder: For the chocolate cake layers, using natural unsweetened cocoa powder is paramount. Our recipe uses both baking powder and baking soda, and natural cocoa powder is acidic, which reacts perfectly with baking soda to create lift and a tender crumb. Dutch-process cocoa, on the other hand, has been alkalized, reducing its acidity, and would not react sufficiently with the baking soda, leading to a denser cake. This specific cocoa choice ensures your chocolate cake is light, fluffy, and deeply flavored. You can find more in-depth information on the differences and why it matters in baking in this helpful guide: Natural vs. Dutch Process Cocoa Powder.
• Instant Espresso Powder (or Instant Coffee): This secret ingredient is a game-changer for enhancing chocolate flavor. Don’t worry, your cake won’t taste like coffee! A small amount of espresso powder intensifies the cocoa notes, making the chocolate taste richer and more complex. It beautifully complements the sweetness of the cake without overpowering it. If you don’t have espresso powder, instant coffee granules work just as well. Should you decide to omit it, remember to still use the specified amount of boiling water in the cake batter, as it’s crucial for the cake’s moisture and texture.
• Buttermilk: The magic behind an ultra-moist and incredibly tender chocolate cake lies in buttermilk. Its acidity breaks down gluten strands, resulting in a softer crumb. It also reacts with the leavening agents, contributing to the cake’s rise. If fresh buttermilk isn’t readily available, you can easily create a simple homemade buttermilk substitute. Just combine regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes until it slightly curdles.
• Freeze-Dried Strawberries: This is a brilliant shortcut for infusing your strawberry frosting with an intense, natural strawberry flavor without adding excess moisture, which can thin out buttercream. Unlike fresh strawberries that need to be cooked down (which can dilute flavor and add water), freeze-dried strawberries, when powdered, deliver a concentrated burst of tangy-sweet berry essence. They are typically found in the dried fruit or snack aisle of most major grocery stores, often alongside dried cranberries or nuts.
• Strawberry Cake Filling: For the most authentic and delectable experience, we highly recommend using a homemade strawberry cake filling. Our preferred recipe ensures a vibrant flavor and perfect consistency that won’t make your cake layers soggy: Homemade Strawberry Cake Filling. However, if you’re looking to streamline the process without sacrificing flavor, a high-quality strawberry jam makes an excellent alternative. Brands like Bonne Maman are particularly good for their fruit content and balanced sweetness. You can also opt to skip the filling entirely for a simpler cake, though it does add a wonderful textural and flavor dimension.
• Quality Chocolate for Ganache: The success of your chocolate ganache drip hinges on the quality of chocolate you use. For the best melting and emulsifying, it’s always recommended to use good quality chocolate bars (like Bakers or Ghirardelli) rather than chocolate chips. Chocolate chips often contain stabilizers that prevent them from melting smoothly, which can lead to a grainy or separated ganache. Look for semi-sweet chocolate bars around 60-70% cocoa for a balanced flavor that pairs beautifully with the strawberries. Even store-brand chocolate bars can work wonderfully if they are designed for melting.

Crafting Your Chocolate Strawberry Cake: A Step-by-Step Guide

Creating this stunning cake might seem daunting, but by breaking it down into manageable steps, you’ll find the process enjoyable and the results incredibly rewarding. We’ll start with the moist chocolate cake layers, move on to the vibrant strawberry frosting, and finally, assemble and decorate your masterpiece.

1. Prepare the Chocolate Cake Batter:

   Begin by combining all your dry ingredients. In a generously-sized mixing bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, baking powder, and salt. Sifting these dry ingredients beforehand can help prevent lumps and ensure even distribution. Next, incorporate the granulated sugar and packed light brown sugar, whisking until everything is thoroughly combined. In a separate bowl, or directly into the dry ingredients if your bowl is large enough, add the wet ingredients: canola or vegetable oil, buttermilk, large eggs, and pure vanilla extract. Mix these until they are just combined, being careful not to overmix, as this can lead to a tough cake. The batter at this stage will be quite thick, almost like a brownie batter, which is perfectly normal. Finally, dissolve the instant espresso powder (or instant coffee) into the boiling water and gently whisk this hot liquid into the cake batter. This will thin out the batter significantly, which is the desired consistency for a moist cake.

2. Bake, Cool, and Chill the Cake Layers:

   Divide your thin chocolate cake batter evenly among three prepared 8-inch round cake pans. Ensure your pans are properly lined with parchment paper circles at the bottom and generously sprayed with non-stick cooking spray on the sides to prevent sticking. Bake in a preheated oven for approximately 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake layer comes out clean, and the tops gently spring back when lightly touched. Overbaking can dry out the cake, so keep a close eye on them. Once baked, allow the cake layers to cool in their pans on a wire rack for about 30 minutes. This prevents them from collapsing. After 30 minutes, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely to room temperature. For easier handling and frosting, once fully cooled, individually wrap each cake layer in plastic wrap and transfer them to the freezer for about 45 minutes to 1 hour. This firming process makes them much less fragile and significantly simpler to level and frost.

For those seeking even more intricate details and comprehensive guidance on perfecting the chocolate cake layers, including specific techniques and common troubleshooting tips, please refer to our dedicated chocolate layer cake recipe. Remember, all precise measurements and a full, detailed list of instructions for every component are conveniently located in the recipe card found at the very bottom of this article.

3. Whip Up the Creamy Strawberry Frosting:

   In a separate large mixing bowl, preferably using a stand mixer fitted with a paddle attachment (or a hand mixer), begin by beating the softened unsalted butter on medium speed until it is light, fluffy, and smooth, scraping down the sides of the bowl as needed. This usually takes about 2-3 minutes. Gradually add the powdered sugar in two or three additions, mixing on low speed until each addition is fully incorporated. This prevents a sugar cloud from forming! In a blender or food processor, finely grind the freeze-dried strawberries into a vibrant powder. This powder will be the key to your frosting’s intense strawberry flavor. Incorporate the strawberry powder into the butter and powdered sugar mixture, mixing until evenly distributed. Finally, add the milk (or heavy cream), pure vanilla extract, and a pinch of salt. Continue mixing on low speed, then gradually increase to medium-high speed, beating until the frosting is wonderfully light, fluffy, and perfectly smooth. Adjust the consistency with a tiny bit more milk or powdered sugar if necessary.

If you are new to making buttercream or just want some extra pointers, our detailed guide on how to make strawberry frosting provides all the tips and tricks for a flawless result. It’s surprisingly easy, even for beginners!

5. Expert Cake Assembly:

   Once your chocolate cake layers are chilled and firm from the freezer, it’s time to assemble. Use a serrated knife or a dedicated cake leveler to carefully level the tops of each cake layer, ensuring a flat surface for stable stacking. This step is crucial for a professional-looking cake. Place a small dollop of frosting in the center of your cake stand or cardboard cake round – this acts as “glue” to prevent the cake from sliding. Position the first leveled cake layer onto your prepared surface. Spread a thin, even layer of strawberry frosting over this first cake layer; this initial layer helps seal in moisture and prevents the filling from making the cake soggy. Now, using a piping bag fitted with a large round tip (like Wilton 1A), pipe a thick, generous border of frosting around the outer edge of the cake layer. This “dam” is essential! It creates a barrier that will hold the strawberry filling securely in place, preventing it from oozing out the sides. Carefully spoon about ½ cup of your delicious strawberry filling into the center of the frosting dam and gently smooth it out. Place the second cake layer on top, gently pressing to secure. Repeat the entire process: a thin layer of frosting, a piped dam, and another ½ cup of strawberry filling. Finally, place the third and final cake layer on top.

6. Apply the Crumb Coat:

   With your cake layers stacked, it’s time for the crucial “crumb coat.” This is a very thin layer of frosting that you’ll spread all over the top and sides of the entire cake. Its purpose is twofold: it traps any loose cake crumbs, preventing them from mixing into your final, pristine layer of frosting, and it helps to further seal in the cake’s moisture. Don’t worry about making it perfectly smooth; its primary job is to collect those pesky crumbs. Once applied, refrigerate the cake for at least 15-20 minutes (or freeze for 10 minutes) to allow this thin layer of frosting to firm up, creating a stable base for your final frosting application.

7. Frost the Cake to Perfection:

   Now for the satisfying part: applying the final layer of strawberry frosting. Take a generous amount of your remaining strawberry frosting and spread it evenly over the top and sides of the cake. Use an offset spatula or a bench scraper to smooth the frosting, working patiently to achieve a clean, polished finish. If you plan to add decorative piping swirls or borders on top of the cake, make sure to reserve about 1 to 1.5 cups of frosting before frosting the entire cake. This ensures you have enough for those beautiful finishing touches.

8. Prepare the Silky Chocolate Ganache:

   For the luxurious chocolate ganache drip, start by finely chopping your semi-sweet chocolate bars and placing them in a heatproof bowl. In a separate microwave-safe bowl or a small saucepan, gently heat the heavy whipping cream until it’s just simmering or steaming around the edges – avoid boiling. If using a microwave, heat for 45 seconds to 1 minute, keeping a close watch to prevent it from bubbling over. Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 4 to 5 minutes. This allows the hot cream to melt the chocolate. After this resting period, gently begin stirring the mixture from the center outwards with a whisk or spatula. Continue stirring slowly and consistently in one direction until the ganache is completely smooth, glossy, and fully emulsified. There should be no lumps of chocolate remaining.

Achieving the perfect chocolate ganache is simpler than you might think! For a more in-depth guide and troubleshooting tips, consult our detailed tutorial on how to make chocolate ganache. For this particular recipe, we utilize a 1:1 ratio of chocolate to heavy cream, which provides a lovely consistency for dripping.

9. Create the Signature Ganache Drip:

   Before applying the ganache, it’s vital to allow it to cool down slightly. If the ganache is too hot, it will melt your beautiful strawberry frosting! It should still be pourable but have a slightly thicker consistency. While it cools, set aside about ¼ of the ganache in a separate small bowl – this portion will be used later for dipping your fresh strawberries. Transfer the remaining ganache to a piping bag (with a small snipped opening), a squeeze bottle, or simply use a spoon for more rustic control. Carefully pipe or spoon the ganache around the top edge of your frosted cake, allowing it to slowly drip down the sides. You can control the length and thickness of the drips by varying the amount of ganache and the pressure you apply. Once the drips are formed, pour the remaining ganache over the top of the cake and gently spread it out into an even, smooth layer, ensuring it connects seamlessly with the drips.

10. Garnish and Final Decoration:

    Now for the crowning glory! Take the ¼ portion of ganache you set aside earlier. Dip your fresh, clean strawberries into the ganache, coating them partially or fully as desired. Arrange these elegant chocolate-covered strawberries artfully on top of the cake. For an extra touch of beauty and to fill any gaps, use the leftover strawberry frosting (the amount you reserved earlier) and pipe decorative swirls or rosettes between the strawberries. Allow the ganache to set completely, either at room temperature or by placing the cake in the fridge for a quick chill, before slicing and serving. This ensures a clean cut and firm drips. Your show-stopping Chocolate Strawberry Cake is now ready to be admired and devoured!

Flexible Baking: Recipe Substitutions & Adjustments for Your Lifestyle

We understand that baking a multi-component layer cake can be a significant time commitment. While the full homemade experience is truly unparalleled, there are several clever ways to simplify this recipe without sacrificing too much of the delicious flavor. Don’t let the complexity deter you; here are some fantastic substitutions and adjustments to make this chocolate strawberry cake fit your schedule and comfort level:

• Opt for a Quality Store-Bought Cake Mix: If the thought of making chocolate cake from scratch feels a bit intimidating or if you’re simply pressed for time, a good quality box cake mix is a perfectly acceptable shortcut! Choose a chocolate fudge or devil’s food cake mix for the best flavor. Follow the package directions for baking three 8-inch round cake layers. You’ll still get that wonderful chocolate base without the initial ingredient measuring and mixing.
• Utilize Your Favorite Strawberry Jam or Preserves: Our homemade strawberry cake filling offers a delightful burst of fresh berry flavor, but it does require some extra steps. For a quicker alternative, reach for a jar of your favorite high-quality strawberry jam or preserves. Bonne Maman is an excellent choice due to its rich fruit content and balanced sweetness. Simply use it directly as the filling between your cake layers. While the texture might be slightly different, the flavor contribution will still be fantastic and significantly reduce prep time.
• Skip the Chocolate Ganache Drip: The chocolate ganache adds a stunning visual appeal and an extra layer of chocolatey richness, but it is entirely optional. If you’re aiming for a simpler, less intensive decoration, feel free to omit it. Your chocolate strawberry cake will still be incredibly delicious and beautiful with just the strawberry frosting. You can finish the top with extra frosting swirls, fresh strawberries, or a dusting of powdered sugar for a lovely presentation.
• Transform it into a 9×13-inch Sheet Cake: Layer cakes are impressive, but a sheet cake is often more practical for larger gatherings and easier to transport. Instead of dividing the batter among three round pans, pour the entire chocolate cake batter into a single greased and floured 9×13-inch baking pan. Increase the baking time to approximately 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. When making a sheet cake, you will likely have more frosting than needed for a single layer. We recommend cutting the strawberry frosting recipe in half to avoid excess. Once cooled, you can spread the frosting evenly over the top and add your strawberry filling, then decorate with fresh strawberries.
• Bake Delightful Chocolate Strawberry Cupcakes: This versatile recipe can also be adapted to make individual treats! The full cake batter recipe will yield about 30 to 32 standard-sized cupcakes. Line your muffin tins with paper liners, fill each liner approximately halfway with batter, and bake for 16 to 20 minutes, or until a toothpick comes out clean. Once cooled, you can core them and fill with strawberry filling, then top with strawberry frosting and a mini chocolate-covered strawberry for an adorable and delicious treat. If you prefer a smaller batch or a different twist on individual portions, you might also enjoy exploring our dedicated chocolate covered strawberry cupcakes recipe.
• Explore Different Berry Fillings: While this is a “strawberry” cake, you can easily adapt the filling to other fruits. Raspberry or cherry jam would also be fantastic choices, offering a similar sweet-tart contrast with the rich chocolate.

Smart Planning: Make-Ahead Instructions for a Stress-Free Bake

Baking a magnificent layer cake doesn’t have to be a frantic, single-day marathon. In fact, tackling it over two days can make the entire process much more enjoyable and less stressful. Personally, I find it far more relaxing to prepare the strawberry filling and bake the chocolate cake layers on day one, then dedicate day two to making the frosting, assembling, and decorating the cake. This phased approach allows each component to reach its optimal temperature and consistency before assembly, leading to a superior final product.

If you share my preference for splitting the baking process, or if your schedule simply demands advance preparation, here’s how you can expertly prep the various components:

• Strawberry Cake Filling: This is an excellent component to prepare in advance. Once you’ve cooked the strawberry filling, allow it to cool completely to room temperature. Once cooled, transfer it to an airtight container and refrigerate it for up to five days. It will thicken further upon chilling, reaching a perfect consistency for layering. Important Note: Our strawberry cake filling recipe contains cornstarch, which acts as a thickener. Freezing and then thawing cornstarch-thickened fillings can drastically alter their texture, often resulting in a watery or grainy consistency once defrosted. Therefore, it’s strongly advised not to freeze the homemade strawberry filling; refrigeration is perfectly fine for maintaining its quality and consistency.
• Chocolate Cake Layers: These layers are ideal for making ahead. Once your chocolate cake layers are baked, allow them to cool entirely on a wire rack. Cooling thoroughly is essential to prevent condensation when wrapping. Once cool, individually wrap each cake layer tightly in several layers of plastic wrap. This prevents them from drying out and absorbing fridge odors. You can store these well-wrapped cake layers in the refrigerator for up to two days. For longer storage, they freeze exceptionally well! Wrap them as described, then place them in a freezer-safe bag or another layer of foil. Frozen cake layers can be stored for up to 2-3 months. When ready to use, thaw them in the refrigerator overnight or at room temperature for a few hours before assembly.
• Strawberry Frosting: The homemade strawberry frosting can also be prepared in advance. Make the frosting exactly as written in the recipe. Once prepared, transfer it to an airtight container and refrigerate for up to three days. When you are ready to assemble your cake, take the frosting out of the refrigerator and let it sit at room temperature for at least one to two hours. This allows the butter to soften and the frosting to become pliable again. Before use, give it a good whip with your stand mixer or hand mixer for a few minutes until it’s light and fluffy once more. If it seems too stiff, you can gradually mix in a teaspoon or two of additional milk or heavy cream until it reaches your desired spreadable consistency.

Chocolate Strawberry Cake

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 25 minutes mins

Cooling Time: 2 hours hrs

Total Time: 3 hours hrs 40 minutes mins

This decadent chocolate strawberry cake is made with layers of chocolate cake, strawberry frosting, and strawberry filling. The finished cake is topped with chocolate ganache and chocolate covered strawberries for a show stopping dessert!

Print Recipe
Pin Recipe
SaveSaved!
Leave a Review

Ingredients

Servings: 12 servings

Chocolate Cake

• ▢ 2 cups all-purpose flour spooned & leveled (250 grams)
• ▢ ¾ cup natural unsweetened cocoa powder (65 grams)
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup granulated sugar (200 grams)
• ▢ 1 cup packed light brown sugar (200 grams)
• ▢ ½ cup canola or vegetable oil (120 ml)
• ▢ 1 cup buttermilk (240 ml)
• ▢ 2 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup boiling water (240 ml)
• ▢ 1 teaspoon instant espresso powder or instant coffee optional, but recommended

Strawberry Frosting

• ▢ 2 ounces freeze-dried strawberries (56 grams; 2 ¾ cups)
• ▢ 2 cups unsalted butter softened (452 grams; 4 sticks)
• ▢ 6 cups powdered sugar (720 grams)
• ▢ 6 to 7 tablespoons milk or heavy cream
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ ⅛ teaspoon salt

Filling

• ▢ 1 cup strawberry cake filling or strawberry jam

Chocolate Ganache Drip

• ▢ 4 ounces semi-sweet chocolate chopped (113 grams)
• ▢ ½ cup heavy whipping cream (120 ml)

Cook ModePrevent your screen from going dark

Instructions

 

• Before getting started! If you plan to use a homemade strawberry cake filling, make sure to prepare this first so that it has enough time to cool and be refrigerated.
• To make the chocolate cake: Preheat the oven to 350°F (180°C). Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of each pan with a parchment paper circle, and set aside.
• In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together. Whisk in the granulated sugar and brown sugar until well combined.
• Add the oil, buttermilk, eggs, and vanilla extract and mix until just combined. The batter will be thick like brownie batter, this is normal!
• Add the instant espresso powder to the cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until just combined, the batter will be very thin at this point.
• Pour the batter evenly between the three prepared cake pans.
• Bake for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven and transfer to a wire rack to cool in the pans for 30 minutes. Run a knife around the outside of each cake layer in the pan then carefully remove the cakes from the pans and transfer back to the wire rack to cool completely.
• Once cooled, transfer the cake layers to the freezer and allow to freeze for 45 minutes to 1 hour. This is optional, but it will make the cake much easier to frost! If you are making the cake layers ahead of time, wait until an hour before you plan to assemble the cake to freeze the cake layers.
• To make the strawberry frosting: Add the freeze-dried strawberries to a blender or food processor and blend into a fine powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
• Mix in half of the powdered sugar until fully combined, then mix in the remaining powdered sugar.
• Add the freeze-dried strawberry powder and mix until well combined.
• Add the milk, vanilla extract, and salt and mix on low-medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
• To assemble the cake: Level the tops of each cake layer with a knife or cake leveler.
• Add a tablespoon of buttercream to the center of a cardboard cake round or a cake stand to help the cake stick to the surface.
• Remove the cake layers from the freezer. Place the first layer of cake onto your surface. Spread a thin layer of frosting onto the first layer of cake and spread it around. This is optional, but it will prevent the cake filling from making the cake layers soggy.
• Using a large round piping tip (I like to use the Wilton 1A), pipe a thick border of frosting in a ring around the outside edge of the cake to create a dam. This will prevent the cake filling from coming out of the sides of the cake. Scoop ½ cup of strawberry cake filling (or jam) into the center and smooth it out.
• Place the second cake layer upside down on top. Repeat the same process, adding another thin layer of frosting on the cake layer, piping a thick border of frosting around the cake, and spreading ½ cup of cake filling in the center.
• Place the third cake layer upside down on top. Spread a thin layer of frosting all over the cake. This is known as the crumb coat and will catch any crumbs so that they don’t end up in your final layer of frosting.
• Place the cake in the freezer for 10 minutes or in the fridge for 30 minutes to allow the crumb coat time to firm up.
• Use the remaining frosting to frost the top and sides of the cake. If piping some decorations on top, reserve 1 to 1 ½ cups of frosting for later.
• To make the ganache (optional): Add the chopped chocolate to a large heatproof bowl and set aside.
• Add the heavy whipping cream to a microwave safe bowl (or a glass measuring cup) and heat in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.
• Pour the warm heavy whipping cream over the chocolate and let it sit for 4 to 5 minutes. Start stirring slowly in the middle of the bowl, and continue stirring in one direction until the mixture is smooth and well combined.
• Set aside until the ganache has cooled and thickened slightly. If desired, reserve about ¼ of the ganache for dipping strawberries later on.
• To decorate the top: Add the ganache to a piping bag or a squeeze bottle (or use a spoon) and add drips all around the top edge of the cake. Add the remaining ganache on top and spread it around into one even layer.
• If you reserved some of the ganache for dipping strawberries, go ahead and dip them and place them onto the cake. I prefer to leave some space between each strawberry to have room to pipe some extra frosting between them.
• Allow the ganache to firm up slightly (you can place it in the fridge to speed up the process), then pipe the reserved frosting on top of the cake.

Notes

Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 5 days.

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.