Preheat your oven for the dynamic duo of fruit and chocolate in this crowd-pleasing recipe for Chocolate-Covered Strawberry Cake.

Moist strawberry cake, chocolate ganache glaze and fresh strawberries just might be the greatest confectionery trifecta to ever grace these pages. But it doesn’t stop there…

A glass stand mixer bowl containing cake batter swirled with strawberry jam

This bundt cake is loaded up with all the good stuff, including tangy Greek yogurt (hello, moisture!) and a hearty swirl of strawberry jam.

Once the cake hits the oven, it’s time to move on to the oh-so-shiny chocolate ganache glaze.

A glass bowl containing melted chocolate with a whisk

Pour it on to your heart’s content then top your dessert crown with endless quartered strawberry jewels to complete the chocolate-covered strawberry effect (but in way better form than the O.G.).

Dense, moist cake meets rich chocolate glaze meets fresh, juicy berries. Win, win and win!

Feeling adventurous? Swap in any flavor of jam, including raspberry or orange marmalade, and try a variety of chocolates, from semisweet to dark. The flavor combos are endless!

A white cake plate containing a cake topped with chocolate glaze and strawberries

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Chocolate-Covered Strawberry Cake

For the cake:

  • Cooking spray, for greasing pan
  • 1
    cup
    (2 sticks) unsalted butter, at room temp
  • 1 3/4
    cup
    sugar
  • 5
    large eggs, at room temp
  • 1
    cup
    plain Greek yogurt, at room temp
  • 2
    teaspoons
    vanilla extract
  • 2
    Tablespoons
    lemon juice
  • 2
    teaspoons
    lemon zest
  • 3
    cups
    cake flour
  • 1
    Tablespoon
    baking powder
  • 1/4
    teaspoon
    baking soda
  • 3/4
    teaspoon
    salt
  • 1/2
    cup
    strawberry jam

For the chocolate glaze:

  • 3/4
    cup
    heavy cream
  • 1
    Tablespoon
    unsalted butter
  • 6
    oz.
    semisweet chocolate, chopped
  • Sliced strawberries, for garnishing

Make the cake:

Preheat the oven to 350°F and generously grease and flour a 12-cup fluted bundt pan with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating between each addition.

Add the Greek yogurt, vanilla extract, lemon juice and lemon zest, mixing until
combined and scraping down the sides as needed.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add
the dry ingredients to the stand mixer bowl in three increments, mixing between
each addition.

Add the strawberry jam, mixing until combined, then transfer the batter into the
prepared bundt pan.

Bake the cake on the center rack for about 50 minutes or until a toothpick inserted comes out clean.

Remove the cake from the oven and loosen edges with knife then invert it onto a cooling
rack, leave pan on top for 10 minutes.

Make the chocolate glaze:

Heat cream and butter. Pour over chocolate. Let sit 10 minutes then whisk together.

Pour atop completely cooled cake. Top with fresh berries.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Chocolate-Covered Strawberry Cake

Amount Per Serving

Calories 699
Calories from Fat 315

% Daily Value*

Total Fat 35g
54%

Saturated Fat 21g
105%

Cholesterol 160mg
53%

Sodium 259mg
11%

Potassium 346mg
10%

Total Carbohydrates 85g
28%

Dietary Fiber 3g
12%

Sugars 50g

Protein 11g
22%

Vitamin A
19.8%

Vitamin C
4%

Calcium
12.3%

Iron
11%

* Percent Daily Values are based on a 2000 calorie diet.

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