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Strawberry Chocolate Cake

Strawberry Chocolate Cake pairs all the joy of a chocolate covered strawberry with the moistness of your favorite sponge cake. Whether you are celebrating a Special Day or just looking to bake something to "wow" the crowd, this decadent treat never goes out of style.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 14 servings
Calories: 594 kcal
Course: Cake
Cuisine: Russian

Ingredients

Sponge cake
  • 2 chocolate sponge cakes sliced into four even layers
  • 1 cup strawberry jam
  • 2 cup strawberries sliced
Chocolate Cream
  • 2 cup heavy whipping cream very cold
  • 1/3 cup cocoa powder
  • 1 cup powdered sugar
Ganache
  • 1 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • 14 fresh strawberries

Instructions

    Cup of Yum
  1. Bake two 9- or 11-inch sponge cakes. Carefully slice each sponge cake into two layers.
  2. Generously spread strawberry jam onto the tops of each layer, ensuring your reserve one of the cake bottoms for the smooth top layer of your cake.
  3. Into the two cups of cold heavy whipping cream, sift in powdered sugar and cocoa powder. 
  4. Beat on high-speed, until the cream mixture doubles in volume. Make sure not to over beat, otherwise cream will become runny and difficult to spread.
  5. Apply chocolate cream to each cake layer and then sprinkle with sliced strawberries. Apply remaining cream on the outside of the cake.
  6. Place chocolate chips in a bowl. In a sauce pan over medium-heat, bring remaining cream to a simmer (do not let it reach a boil). Pour hot cream over chocolate chips, stirring everything together until the chocolate is smooth and melted.
  7. Place chocolate ganache in a Ziploc or piping bag. Drizzle ganache on the edges of the cake, letting it drip off the sides. Apply the chocolate ganache to the top of the cake and create a smooth layer with a knife or cake spatula. Refrigerate the cake for 15 minutes, or until ganache hardens.
  8. Dip strawberries into the remaining ganache and place them alongside the edge of the cake.
  9. Let cake set at least overnight and up to three days before serving.

Nutrition Information

Calories 594kcal (30%) Carbohydrates 72g (24%) Protein 6g (12%) Fat 33g (51%) Saturated Fat 19g (95%) Cholesterol 117mg (39%) Sodium 268mg (11%) Potassium 345mg (10%) Fiber 4g (16%) Sugar 48g (96%) Vitamin A 855IU (17%) Vitamin C 22mg (24%) Calcium 94mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 14servings

Amount Per Serving

Calories 594

% Daily Value*

Calories 594kcal 30%
Carbohydrates 72g 24%
Protein 6g 12%
Fat 33g 51%
Saturated Fat 19g 95%
Cholesterol 117mg 39%
Sodium 268mg 11%
Potassium 345mg 7%
Fiber 4g 16%
Sugar 48g 96%
Vitamin A 855IU 17%
Vitamin C 22mg 24%
Calcium 94mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.