Introduction

The Indulgent Strawberry Chocolate Shell Cake is a luscious dessert that combines rich chocolate layers with fresh, vibrant strawberries. Perfect for special occasions or a decadent treat, this cake balances sweetness and tartness with a smooth chocolate shell finish.

A two-layer chocolate cake sits on a white plate, with a thick, glossy chocolate ganache coating the top and drizzling down the sides in smooth waves. Between the layers, there is a rich chocolate cream filled with fresh red strawberry pieces that peek through. The top of the cake is decorated with whole and halved bright red strawberries, their green leaves fresh and vibrant, arranged in a neat cluster. The cake layers look moist and dark, contrasting with the shiny ganache and the juicy strawberries on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (substitute with gluten-free flour for a gluten-free version)
2 cups Granulated Sugar (brown sugar can be used for added flavor)
3/4 cup Unsweetened Cocoa Powder (Dutch-process cocoa can provide a smoother taste)
1 tablespoon Baking Powder (ensure it’s fresh for optimal results)
1 teaspoon Baking Soda (can be omitted if using self-rising flour)
1 teaspoon Salt (sea salt is a great alternative)
1 cup Buttermilk (substitute with yogurt or milk mixed with vinegar)
1/2 cup Vegetable Oil (replace with melted coconut oil for a tropical twist)
2 large Eggs (flaxseed meal mixed with water works as a vegan alternative)
2 teaspoons Vanilla Extract (almond extract can give a different twist)
1 cup Boiling Water (not substitutable directly)
2 cups Fresh Strawberries (any berries can be used for variation)
1 tablespoon Lemon Juice (lime juice is an appropriate substitute)
8 ounces Dark Chocolate (semi-sweet chocolate can be substituted)
2 tablespoons Coconut Oil (vegetable oil can be used, but it may alter the texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Gradually pour the wet ingredients into the dry ingredients and stir gently to combine. Slowly add the boiling water while mixing to create a smooth batter.
Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Step 6: While the cakes bake, slice the fresh strawberries and combine them with sugar and lemon juice in a bowl. Let them macerate for 15-20 minutes to release their juices.
Step 7: Once the cakes have cooled, place one cake layer on a serving plate. Spread the macerated strawberries and their syrup over the layer, then top with the second cake layer. Chill the assembled cake for 30 minutes.
Step 8: Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water, stirring until smooth. Allow the mixture to cool slightly but remain pourable.
Step 9: Pour the melted chocolate over the chilled cake, spreading evenly to form a smooth shell. Let the chocolate set at room temperature for 15-20 minutes.
Step 10: Slice and serve the cake chilled or at room temperature, enjoying the combination of fresh strawberries and rich chocolate.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure.
Use brown sugar instead of granulated sugar to add a subtle caramel note to the cake.
Try different berries such as raspberries or blueberries in place of strawberries for a fruity variation.
For a vegan alternative, replace eggs with flaxseed meal mixed with water, and use plant-based milk with vinegar in place of buttermilk.
Almond extract can replace vanilla extract to add a nutty flavor twist to the cake.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A rich, dark chocolate cake with two thick, moist layers sits on a white plate, topped with a thick layer of light red-pink cream filling between the layers. The top of the cake is covered with shiny, smooth dark chocolate ganache that drips down the sides. Fresh, whole and halved bright red strawberries with green leaves are arranged neatly on top, adding a fresh and colorful touch. The cake is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and wrap them tightly. Assemble and add the chocolate shell on the day you plan to serve to keep it fresh.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes before using.