Chocolate Covered Strawberry Cake

HAPPY VALENTINES DAY!!

I felt it was only appropriate to make something that was covered in chocolate and strawberries for Valentines day! Do you guys have fun plans for the weekend?! A special someone or a fun Galentines night planned ?! I’ve had my fair share of both and they’re both great!

This year were celebrating twice! On Saturday were headed to one of my favorite restaurants called The Kitchen with our couple friends Katie & Ryan and then on Sunday… Jared’s making me dinner. Yeah I did say that right, Jared is making ME dinner. Which is a spin for the both of us. I’m like 95% excited and 5% nervous that I won’t be able to stay out of the kitchen and help. I’m really going to do my best to just let him do his thing without any helicoptering over him. I ‘requested’ steak and something cheesy because I really like a juicy steak on occasions and I know Jared can handle cheesy foods pretty well. In all reality I’m sure he will do fine 🙂 I’ll keep you posted!

I think I might help him out and bring dessert! If your special someone is making you dinner its the least you can do! Also nothing says Valentines like chocolate and strawberries! This cake is no short of rich. After I was done making it… aka eating mounds of chocolate I was feeling a bit queasy #lifeofafoodblogger.  Each layer has diced strawberries and ganache for some extra decadence. The top is just decorated with strawberries covered in chocolate, some fun heart sprinkles and the shards of chocolate coming out were just set on some wax paper and then I propped them up in some buttercream. It’s actually so simple!

You guys this was my first drippy cake! 

A drip style cake is actually really simple! You just have to have some patience and let the ganache reach a good consistency and put small amounts on at a time! Drag a spoon or off set spatula to the edge of the cake and slowly let the chocolate run down. I’ve got detailed instructions below but I know you can do it!

Chocolate Covered Strawberry Cake

for cake

1 3/4 Cup cake flour
2 Cups granulated sugar
1/2 Cup of unsalted butter melted
3/4 Cup of unsweetened dark chocolate cocoa powder
2 Large eggs
1 Cup of butter milk (1 Cup of milk + Tablespoon of lemon juice or vinegar, set aside for 5 mins) 
2 Teaspoons of pure vanilla extract
1 Teaspoon of course salt
2 Teaspoons of baking powder
1 1/2 Teaspoons of baking soda
Pinch of cayenne pepper
1 Cup of fresh hot coffee 

for dark chocolate buttercream

1 1/2 Cups of room temperature unsalted butter
4 Cups of powdered sugar
3/4 Cups of unsweetened dark chocolate cocoa powder
5 Tablespoons of heavy whipping cream
2 Teaspoons of pure vanilla extract
1 Teaspoon of course salt

for ganache drip
12 Ounces of chocolate chips
1 1/2 Cups of heavy whipping cream
sliced strawberries + sprinkles for topping 

Preheat oven to 350 degrees and line three 6-inch or two 8-inch cake tins with parchment paper, spray with non stick spray and dust with flour. Set aside. 

In a large bowl combine dry cake ingredients: cake flour, baking soda, baking powder, salt, pinch of cayenne pepper and cocoa powder. In a large bowl fitted with a stand or hand mixer combine melted butter, sugar and pure vanilla extract until light and fluffy. Add in eggs and mix until just incorporated. In alternating segments add dry ingredients and milk until all incorporated. Fold in cup of hot coffee. The batter will be quite runny at this point, add equally into cake tins and bake for 30-35 minutes or until a toothpick comes out clean with little crumbs. Run a knife around sides and transfer to a cooling rack after 30 minutes to cool completely.

In a large bowl beat butter, vanilla extract, and salt until light and fluffy. Add half of powdered sugar / cocoa powder mixture. Add in half of heavy whipping cream. Continue until all ingredients are incorporated and buttercream is fluffy. Construct cake with frosting. Optional add in layers of strawberries and ganache. 

for ganache drip

In a large bowl add in chocolate chips. Bring heavy whipping cream to a boil and add to chocolate chips. Cover and let sit for 15 minutes without stirring or removing lid. After 15 minutes whisk chocolate and heavy whipping cream until smooth and glassy. Let ganache sit for about 20 minutes to thicken. The longer the ganache sits the thicker it will become. Spoon ganache close to cake edge and slowly allow chocolate to run off the edges.