Chocolate Covered Strawberry Galentine's Cake
Highlighted under: Indulgent Dessert Recipes
I absolutely love celebrating Galentine's Day with this decadent Chocolate Covered Strawberry Galentine's Cake. Each layer is not only visually stunning but also bursting with flavor from the ripe strawberries and rich chocolate. I find that the combination of a moist chocolate cake with luscious strawberry filling creates a delightful contrast that my friends rave about. It's the perfect treat for sharing with my closest companions, and the elegant presentation makes it an instant hit at any gathering.
When I first baked this Chocolate Covered Strawberry Galentine's Cake, I wasn't sure if the combination of flavors would work. To my delight, the layers of chocolate cake paired perfectly with the strawberry filling. The key is to use fresh strawberries that are in season; their natural sweetness brightens the chocolate. I even made a quick strawberry coulis to drizzle on top, enhancing the presentation and flavor.
One specific detail that helped me achieve a moist cake was to not overmix the batter. I’ve learned that lightly folding in the dry ingredients keeps the cake light and fluffy. Plus, letting it cool completely before adding the frosting allows the layers to set properly, making it easier to slice and serve. It has become my go-to recipe for Galentine's and I can’t recommend it enough!
Why You'll Love This Recipe
- Rich chocolate flavor paired with fresh strawberry sweetness
- Eye-catching design that impresses your friends
- Perfect for celebrating friendships or special occasions
Understanding Ingredients
Each ingredient in this Chocolate Covered Strawberry Galentine's Cake plays a crucial role in achieving the perfect balance of flavor and texture. The unsweetened cocoa powder creates a deep, rich chocolate flavor, while the buttermilk adds moisture and a slight tang, resulting in a soft, tender crumb. When selecting strawberries, opt for fresh, ripe ones as they provide the best flavor profile. From my experience, local varieties often have a stronger sweetness that really shines through in the filling.
The heavy cream used in both the ganache and filling is vital for achieving that luxurious mouthfeel. When whipping the cream for the filling, make sure to stop at soft peaks; this ensures the mixture remains light and airy, lifting the strawberries beautifully. If you're in a pinch or want a lighter option, you could substitute the heavy cream with coconut cream, which would still offer a rich texture while giving a subtle flavor twist.
Techniques for Success
Baking the chocolate cake requires careful attention to detail. Preheating your oven to the right temperature is essential to prevent undercooking. Checking for doneness can be done by inserting a toothpick into the center; it should come out clean or with just a few crumbs. Note that overmixing the batter can lead to a dense cake, so mix until ingredients are just combined. To ensure even baking, use an 8-inch round cake pan, which promotes uniform heat distribution.
When preparing the ganache, it’s important to let the heavy cream heat up just until it starts to bubble at the edges—overheating can cause it to separate. When combined with the chocolate, let it sit for a few minutes before stirring. This step is crucial because it allows the chocolate to soften fully, resulting in a perfectly smooth ganache that drapes elegantly over the cake. I recommend using semi-sweet chocolate chips, as they melt well and provide that ideal sweetness without overwhelming the chocolate flavor.
Ingredients
For the Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Strawberry Filling
- 1 cup fresh strawberries, chopped
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Steps
Instructions
Make the Chocolate Cake
Preheat your oven to 350°F (175°C). In a bowl, cream together the butter and sugar until light. Add the eggs one at a time, mixing well after each addition.
Prepare the Strawberry Filling
While the cake is cooling, whip the heavy cream until soft peaks form. In another bowl, mix the chopped strawberries with powdered sugar and gently fold into the whipped cream. Set aside.
Make the Ganache
Heat the heavy cream in a saucepan until just boiling, then pour over the chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth. Add the butter and mix until fully incorporated.
Assemble the Cake
Once the cake is cool, slice it in half horizontally. Spread the strawberry filling between the layers and place the top layer on. Pour ganache over the top and let it cascade down the sides.
Enjoy!
Pro Tips
- For extra elegance, garnish the cake with whole strawberries on top and a dusting of powdered sugar.
Decoration and Serving Ideas
Once your cake is assembled and topped with ganache, consider adding decorations for a festive touch. Fresh strawberries can be halved and strategically placed on top of the ganache for an eye-catching look. You can also sprinkle some cocoa powder or chocolate shavings around the edges to elevate the presentation. If you want to add a textural contrast, chopped nuts can also be a great option, providing a crunchy bite that complements the creaminess of the ganache.
When it comes to serving, this cake can be shared in generous slices, ensuring everyone gets a taste of the layers. For a refreshing contrast, serve with a side of whipped cream or a scoop of vanilla ice cream. You could also pair it with a berry coulis, which enhances the strawberry flavor while adding a splash of color on the plate.
Storage and Make-Ahead Tips
If you're planning ahead, this cake can be made one day in advance. Store it in an airtight container in the refrigerator to keep the layers moist and fresh. Just be sure to let it sit at room temperature for about 30 minutes before serving to allow the ganache to soften slightly, making it easier to cut. If you have leftover cake, it can be stored in the refrigerator for up to three days, but be mindful that the strawberries may release some moisture over time.
For longer storage, you can freeze individual slices of cake. To do this, wrap each slice tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When ready to enjoy, simply thaw the slice in the refrigerator overnight and allow it to come to room temperature before serving. This is a great way to enjoy a special treat without feeling rushed or overwhelmed on the day of your Galentine's celebration.
Questions About Recipes
→ Can I use frozen strawberries?
Fresh strawberries are best, but if using frozen, make sure to thaw and drain them well before using.
→ How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and assemble it just before serving.
→ What should I do if my ganache is too thick?
If your ganache is too thick, gently reheat it and add a splash more cream to achieve the desired consistency.
Chocolate Covered Strawberry Galentine's Cake
I absolutely love celebrating Galentine's Day with this decadent Chocolate Covered Strawberry Galentine's Cake. Each layer is not only visually stunning but also bursting with flavor from the ripe strawberries and rich chocolate. I find that the combination of a moist chocolate cake with luscious strawberry filling creates a delightful contrast that my friends rave about. It's the perfect treat for sharing with my closest companions, and the elegant presentation makes it an instant hit at any gathering.
Created by: Emily
Recipe Type: Indulgent Dessert Recipes
Skill Level: Intermediate
Final Quantity: 10 servings
What You'll Need
For the Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Strawberry Filling
- 1 cup fresh strawberries, chopped
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
How-To Steps
Preheat your oven to 350°F (175°C). In a bowl, cream together the butter and sugar until light. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with buttermilk, mixing just until combined. Pour into a greased cake pan and bake for 25 minutes. Let cool completely.
While the cake is cooling, whip the heavy cream until soft peaks form. In another bowl, mix the chopped strawberries with powdered sugar and gently fold into the whipped cream. Set aside.
Heat the heavy cream in a saucepan until just boiling, then pour over the chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth. Add the butter and mix until fully incorporated.
Once the cake is cool, slice it in half horizontally. Spread the strawberry filling between the layers and place the top layer on. Pour ganache over the top and let it cascade down the sides.
Extra Tips
- For extra elegance, garnish the cake with whole strawberries on top and a dusting of powdered sugar.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g