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Strawberry Chocolate Shell Cake

Irresistible Strawberry Chocolate Shell Cake for Any Celebration

This Strawberry Chocolate Shell Cake is a showstopper that combines rich chocolate and sweet strawberries, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour Substitution: Use gluten-free flour for a gluten-free version.
  • 1 ½ cups granulated sugar Substitution: Brown sugar can be used for added flavor.
  • ¾ cup unsweetened cocoa powder Substitution: Dutch-process cocoa can provide a smoother taste.
  • 1 ½ teaspoons baking powder Ensure it's fresh for optimal results.
  • 1 ½ teaspoons baking soda Can be omitted if using self-rising flour.
  • ½ teaspoon salt Sea salt is a great alternative.
  • 1 cup buttermilk Substitution: Yogurt or milk mixed with vinegar can be used.
  • ½ cup vegetable oil Substitution: Melted coconut oil can be used for a tropical twist.
  • 2 large eggs Substitution: Flaxseed meal mixed with water works as a vegan alternative.
  • 2 teaspoons vanilla extract Substitution: Almond extract gives a different flavor profile.
  • 1 cup boiling water Not substitutable directly.
For the Strawberry Layer
  • 2 cups fresh strawberries Substitution: Any berries can be used for variation.
  • ¼ cup sugar
  • 1 tablespoon lemon juice Substitution: Lime juice is appropriate.
For the Chocolate Shell
  • 8 ounces dark chocolate Substitution: Semi-sweet chocolate can be used.
  • 2 tablespoons coconut oil Substitution: Vegetable oil can be used but may alter texture.

Equipment

  • oven
  • Mixing bowls
  • Cake pans
  • spatula
  • microwave-safe bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually combine the wet ingredients with the dry, then stir in the boiling water.
  5. Divide the batter into the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. Slice the fresh strawberries and toss them with sugar and lemon juice, letting them macerate for 15-20 minutes.
  7. Once cooled, layer the cakes with macerated strawberries and syrup in between.
  8. Melt the dark chocolate with coconut oil until smooth, then cool slightly.
  9. Pour the melted chocolate over the assembled cake to create a glossy shell.
  10. Slice and serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing. Chill the assembled cake before applying the chocolate shell for best results.

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