A decadent Chocolate Whipped Cream Cake with Strawberries is the ultimate dessert for any celebration. This indulgent treat features a rich chocolate cake layered with luscious chocolate whipped cream and fresh strawberries, all topped with a smooth chocolate ganache. Whether it’s a birthday, anniversary, or special occasion, this stunning cake is sure to impress.
Ingredients:
For the Cake:
2 cups sugar
2 cups all-purpose flour
¾ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 eggs
1 cup soured milk (add 1 tbsp lemon juice or vinegar to milk)
1 cup black coffee
½ cup vegetable oil
1 tsp vanilla extract
For the Chocolate Whipped Cream Filling:
2 cups dark chocolate chips (50% cocoa or higher)
02 rounded tbsp icing sugar
2 cups whipping cream
For the Chocolate Ganache Glaze:
¾ cup chocolate chips
1½ tbsp corn syrup
3 tbsp butter
For Assembly:
2 pounds fresh strawberries, washed and hulled
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch cake pans.
In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, soured milk, black coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
Prepare the Chocolate Whipped Cream Filling:
Scald ½ cup of whipping cream in a small saucepan over low heat—do not boil.
Add chocolate chips and stir until melted and smooth. Avoid overheating the chocolate.
Whip the remaining 1½ cups of whipping cream with the icing sugar to firm peaks.
Gently fold the melted chocolate into the whipped cream in three portions until fully combined.
Prepare the Chocolate Ganache Glaze:
Melt the butter in a small saucepan, then stir in the corn syrup.
Remove from heat and add chocolate chips. Stir until the chocolate is completely melted and the glaze is smooth and glossy. If needed, return the pan to the heat briefly to melt the chocolate completely.
Assemble the Cake:
Clean and hull strawberries, choosing ones of similar size or trimming them as needed.
Place one cake layer on a cake plate. Spread a thin layer of the chocolate whipped cream filling over the top.
Arrange strawberries on the filling with the tips pointing up, covering the entire layer.
Spread the remaining chocolate whipped cream over the strawberries, covering the top and sides. Refrigerate the cake for a couple of hours to set the filling.
Add the second cake layer on top. Pour the ganache over the cake, spreading it evenly with a spatula and letting it drip down the sides.
Garnish with additional fresh strawberries if desired.
Serving Tips:
Chill Before Serving: For the best texture and flavor, refrigerate the cake for at least 2 hours before serving. This helps the chocolate whipped cream filling set and allows the flavors to meld together.
Slice with a Hot Knife: To achieve clean, precise slices, dip your knife in hot water and wipe it dry before cutting the cake. Repeat this process between slices.
Garnish Just Before Serving: If you’re adding fresh strawberries or other garnishes on top of the cake, do so just before serving to keep them looking fresh and vibrant.
Pair with Beverages: This rich, chocolatey cake pairs wonderfully with a glass of cold milk, a cup of hot coffee, or a sweet dessert wine.
Storage Tips:
Refrigerate: Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh. The cake will stay moist and delicious for up to 3 days.
Avoid Freezing: Freezing this cake is not recommended due to the whipped cream filling, which may lose its texture and become grainy when thawed.
Separate Storage for Strawberries: If you have extra strawberries, store them separately in the refrigerator. Wash and hull them just before using to prevent them from becoming soggy.
Cover to Prevent Drying: If storing the cake in the fridge for longer than a day, cover it tightly with plastic wrap or a cake dome to prevent the cake layers from drying out.
Related Recipes:
FAQs:
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day or two in advance. Once they’ve cooled completely, wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator until you’re ready to assemble the cake.
What can I use instead of black coffee in the cake?
If you prefer not to use coffee, you can substitute it with hot water or milk. Coffee enhances the chocolate flavor without adding a coffee taste, but using water or milk will still yield a delicious cake.
Can I use milk chocolate instead of dark chocolate for the whipped cream filling?
Yes, you can substitute milk chocolate for dark chocolate, but keep in mind that the filling will be sweeter and less intense in flavor. Adjust the sweetness to your preference by reducing the icing sugar slightly if needed.
How can I prevent the whipped cream from becoming runny?
To ensure your whipped cream stays firm, make sure the cream is very cold before whipping it. You can also chill your mixing bowl and beaters in the freezer for a few minutes before whipping the cream. Be careful not to overwhip, as this can cause the cream to turn grainy and eventually separate.
Conclusion:
This Chocolate Whipped Cream Cake with Strawberries is a decadent dessert that combines rich chocolate flavors with the freshness of strawberries. Perfect for any special occasion, it’s a showstopping treat that will impress your guests. Enjoy this indulgent cake as the highlight of your celebration!
📖 Recipe:
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Chocolate Whipped Cream Cake with Strawberries
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Whipped Cream Cake with Strawberries. Featuring layers of moist chocolate cake, luscious chocolate whipped cream, and fresh strawberries, all topped with a silky chocolate ganache, this dessert is perfect for any celebration. Ideal for chocolate lovers, this stunning cake is a showstopper that will impress at any gathering.
Ingredients
For the Cake:
2 cups sugar
2 cups all-purpose flour
¾ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 eggs
1 cup soured milk (add 1 tbsp lemon juice or vinegar to milk)
1 cup black coffee
½ cup vegetable oil
1 tsp vanilla extract
For the Chocolate Whipped Cream Filling:
2 cups dark chocolate chips (50% cocoa or higher)
2 rounded tbsp icing sugar
2 cups whipping cream
For the Chocolate Ganache Glaze:
¾ cup chocolate chips
1½ tbsp corn syrup
3 tbsp butter
For Assembly:
2 pounds fresh strawberries, washed and hulled
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8 or 9-inch cake pans. In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, soured milk, black coffee, vegetable oil, and vanilla extract. Beat for 2 minutes. Divide the batter between the pans. Bake for 30-35 minutes. Cool for 5 minutes in the pans, then transfer to a wire rack.
- Prepare the Chocolate Whipped Cream Filling: Scald ½ cup of whipping cream. Add chocolate chips and stir until smooth. Whip the remaining 1½ cups of cream with icing sugar to firm peaks. Fold in the melted chocolate in three portions.
- Prepare the Chocolate Ganache Glaze: Melt butter in a small saucepan and stir in corn syrup. Remove from heat and add chocolate chips, stirring until smooth and glossy.
- Assemble the Cake: Place one cake layer on a plate and spread a thin layer of whipped cream filling. Arrange strawberries on top, and cover with more whipped cream. Refrigerate to set. Add the second cake layer, then pour ganache over the top, letting it drip down the sides. Garnish with strawberries if desired.
Notes
Soured Milk: To sour milk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
Make-Ahead: The cake layers, whipped cream filling, and ganache can be made a day in advance. Store the assembled cake in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal per serving
