I paired dark chocolate layers with fresh strawberry Italian meringue buttercream, a glossy ganache drip, and chocolate coated strawberries to create a Strawberry and Chocolate Cake that keeps you guessing how I pulled it off.

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I love pushing a dessert to feel a little theatrical, and this Chocolate Covered Strawberry Drip Cake does just that. Dark chocolate layers meet a fresh strawberry Italian meringue buttercream that somehow tastes like both late summer and a guilty midnight snack, all at once.

I kept thinking about glossy ganache playing down the sides and fresh strawberries catching light like tiny jewels, so I used dark chocolate and fresh strawberries for full impact. It’s my take on Chocolate Ganache Cake With Strawberries, a cake that looks fancy but hides playful tricks, you’ll want to see what I mean.

Ingredients

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All purpose flour: gives structure and carbs, low fiber, little protein.
Cocoa powder: deep chocolate flavor, some antioxidants, add bitterness and richness.
Eggs: protein and moisture helps bind layers and make crumb tender.
Buttermilk: tangy, adds acidity and moisture reacts with baking soda for lift.
Sour cream: extra richness and tang make texture moist, adds fat.
Unsalted butter: main fat in buttercream, gives flavor and silky mouthfeel.
Fresh strawberries: natural sweetness and acidity, vitamins, used for flavor and garnish.
Dark chocolate: concentrated cocoa fats and flavor, melts for glossy ganache drip.

Ingredient Quantities

3 cups (360 g) all purpose flour

2 1/2 cups (500 g) granulated sugar

1 1/4 cups (100 g) unsweetened cocoa powder, Dutch processed if you can

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

3 large eggs, room temperature

1 cup (240 ml) buttermilk, room temperature

1 cup (240 ml) sour cream, room temperature

1 cup (240 ml) hot brewed coffee

1/2 cup (120 ml) neutral oil like vegetable or canola

2 teaspoons vanilla extract

4 ounces (113 g) dark chocolate, melted and cooled, optional for deeper chocolate flavor

1/2 cup (120 ml) water for simple syrup

1/2 cup (100 g) granulated sugar for simple syrup

1 pound (454 g) unsalted butter, softened to room temperature for Italian meringue buttercream

5 large egg whites, room temperature

1 1/4 cups (250 g) granulated sugar for meringue

1/4 cup (60 ml) water for sugar syrup

1 cup (about 200 g) fresh strawberries, hulled and pureed then reduced to about 1/2 cup strawberry concentrate for flavor

2 to 3 tablespoons freeze dried strawberry powder, optional for color and stability

1 teaspoon vanilla extract for buttercream

Pinch of fine salt for buttercream

1 tablespoon lemon juice, optional to brighten strawberry flavor

8 ounces (225 g) dark or semi sweet chocolate, finely chopped for ganache drip

3/4 cup (180 ml) heavy cream for ganache

1 tablespoon light corn syrup or honey for shine, optional

12 to 16 fresh strawberries for chocolate coating and decorating

8 ounces (225 g) dark chocolate or coating chocolate for dipping strawberries

1 tablespoon coconut oil or vegetable oil to thin chocolate for dipping

2 ounces (55 g) white chocolate for drizzling decoration, optional

Extra fresh strawberries for topping and garnish

Edible gold leaf, sprinkles or sanding sugar, optional for finishing touches

How to Make this

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1. Preheat oven to 350F and grease and flour three 8 inch round pans (or line with parchment); sift together 3 cups all purpose flour, 1 1/4 cups cocoa powder, 2 1/2 cups granulated sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp fine salt so there’s no lumps.

2. Whisk wet ingredients in another bowl: 3 large eggs, 1 cup buttermilk, 1 cup sour cream, 1/2 cup neutral oil, 2 tsp vanilla and 1 cup hot brewed coffee; if you want extra depth stir in 4 oz melted dark chocolate cooled a bit. Add wet to dry and mix until just combined, pour evenly into pans and bake 25 to 35 minutes or until a toothpick comes out clean. Cool 10 minutes in pans then turn out to cool completely.

3. While cakes bake make simple syrup: simmer 1/2 cup water with 1/2 cup granulated sugar until sugar dissolves, cool. Brush each cooled layer lightly with syrup to keep the cake moist.

4. Make the strawberry concentrate: hull and puree about 1 cup fresh strawberries, simmer gently until reduced to roughly 1/2 cup, stir in 1 tbsp lemon juice if you like, cool. This gives real strawberry flavor without watering the buttercream down.

5. Make Italian meringue: in a small saucepan combine 1 1/4 cups granulated sugar and 1/4 cup water and heat to about 240F (soft ball stage). Meanwhile start whipping 5 room temperature egg whites to soft peaks. Slowly pour the hot syrup down the side of the bowl into the whites while whipping, whip until glossy and the bowl is near room temp.

6. Turn the mixer to medium and add 1 pound softened unsalted butter a few tablespoons at a time until silky and smooth; if it looks curdled keep beating it will come together. Fold in the cooled strawberry concentrate, 2 to 3 tbsp freeze dried strawberry powder for color/stability, 1 tsp vanilla extract and a pinch of fine salt; taste and add a little more powder or lemon if you want brighter color/flavor.

7. Trim and level your cake layers, place one layer on a cake board, spread a thick even layer of strawberry Italian meringue buttercream, repeat with remaining layers, stack. Do a thin crumb coat all around, chill 20 to 30 minutes until firm, then apply a final smooth coat of buttercream. If buttercream gets too soft pop the cake in the fridge briefly then continue.

8. Make the ganache drip: heat 3/4 cup heavy cream to just simmering, pour over 8 oz finely chopped dark or semi sweet chocolate, add 1 tbsp light corn syrup or honey for shine, let sit 1 minute then stir until smooth. Cool until pourable but not runny (finger test on spoon), transfer to a squeeze bottle or use a spoon to drip around the chilled cake edge and fill the top.

9. Dip strawberries for decoration: melt 8 oz dark chocolate or coating chocolate with 1 tbsp coconut or vegetable oil until smooth, dip 12 to 16 hulled strawberries and set on parchment; melt 2 oz white chocolate and drizzle for contrast, add edible gold leaf, sanding sugar or sprinkles if desired. Arrange dipped strawberries and extra fresh berries on top of the cake once ganache is set.

10. Final tips: chill cake to set everything for at least 30 minutes before serving, bring to room temp 20 to 30 minutes for best texture. Store refrigerated up to 3 days; if buttercream gets too firm let it sit before slicing. Enjoy, and watch those strawberries, they disappear fast.

Equipment Needed

1. Three 8-inch round cake pans (or line with parchment)

2. Stand mixer or electric hand mixer with whisk and paddle attachments for meringue and buttercream

3. Measuring cups, spoons and a kitchen scale — measurements matter, don’t skip the scale

4. Sifter or fine mesh sieve to get rid of lumps in the dry mix

5. Candy or instant-read thermometer (you need about 240F for the sugar syrup)

6. Medium saucepan for the sugar syrups and ganache

7. Mixing bowls (a few sizes), whisk and rubber spatula for folding and scraping

8. Offset spatula and bench scraper or cake scraper plus a cake board or turntable for stacking and smoothing

9. Cooling rack, pastry brush for the simple syrup and a squeeze bottle or spoon for the ganache drips

FAQ

Why did my cake turn out dense or dry? Most likely from too much flour or overmixing. Spoon and level your flour or better yet weigh it. Use room temperature eggs and dairy, do not overbeat after adding flour, and check your oven temp with an oven thermometer. Also do not overbake the layers and brush them with the simple syrup while warm to add moisture.

How do I make the strawberry concentrate without losing flavor or color? Puree hulled strawberries then simmer gently until volume is halved, strain out seeds and cool. If color fades, fold in 2 to 3 tablespoons freeze dried strawberry powder for extra color and more stable flavor. A splash of lemon juice brightens the taste, but do not boil it too hard or you will cook off the fresh notes.

My Italian meringue buttercream split or is too soft, what now? Make sure the sugar syrup is hot enough and that you pour it slowly into whipped egg whites while whisking. Keep whipping until the bowl is room temperature before adding butter. Use room temperature butter, add it bit by bit, and if it looks curdled chill the bowl for 10 to 15 minutes then beat again. Adding a little freeze dried strawberry powder can help keep the buttercream stable when you fold in fruit flavor.

How do I get a clean chocolate drip that does not melt the buttercream? Chill the frosted cake until the buttercream is firm. Warm your ganache until it is pourable but not hot, test a small drip on the side, then apply with a spoon or squeeze bottle. If it runs too much add more chopped chocolate, if too thick warm it gently. Adding a little corn syrup gives extra shine.

Any tips for dipping the strawberries so they look professional? Make sure berries are completely dry and cold. Use finely chopped chocolate or coating chocolate and add a teaspoon of coconut oil to loosen it. Dip by the stem or use a toothpick, let excess drip off, then chill on parchment. Finish with a white chocolate drizzle or a sprinkle of sanding sugar while still tacky.

How far ahead can I make the layers, filling and assembly? You can bake layers 1 to 3 days ahead and wrap them tightly. The Italian meringue buttercream keeps the assembled cake stable in the fridge for 24 to 48 hours. For longer storage freeze unfrosted layers up to 1 month. Bring refrigerated cake to room temperature for 30 to 60 minutes before serving for best texture.

Chocolate Covered Strawberry Drip Cake Recipe Substitutions and Variations

Buttermilk substitute: dont freak if you dont have buttermilk. Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 to 10 minutes until it thickens a bit. Or use 3/4 cup plain yogurt plus 1/4 cup milk for the same tang and texture.
All purpose flour swap: If you want a lighter crumb use cake flour by weight – replace 360 g AP with 360 g cake flour. If you must use cups, for each cup AP measure 1 cup minus 2 tablespoons then stir in 2 tablespoons cornstarch to mimic cake flour. Weights are more reliable.
Granulated sugar options: Swap up to half the granulated sugar with packed light brown sugar for extra moisture and caramel notes, replace by weight. Or use coconut sugar 1 to 1 by volume for a less refined flavor and darker color, just know sweetness and moisture change a little.
Heavy cream for ganache: For a dairy free ganache use full fat canned coconut milk in the same volume (warm it first). Or to slightly loosen a very thick ganache use 1/2 cup heavy cream plus 1/4 cup whole milk heated together before pouring over chocolate.

Pro Tips

1. Get the meringue syrup spot on: heat the sugar syrup to about 240 F and pour it slowly down the side of the bowl while whipping the whites. If you dont have a candy thermometer watch for big slow drips from a spoon and stop when the whites are glossy and hold firm peaks, then keep whipping until the bowl feels nearly room temperature.

2. Add the butter right and dont panic if it goes weird: use properly softened butter not melty, add it a few tablespoons at a time with the mixer running, and if the buttercream looks curdled just keep beating — it usually comes together. If it stays split, pop the bowl in the fridge for 10 minutes then beat again, or warm the bowl briefly with your hands and continue.

3. Concentrate strawberry flavor without watering down the buttercream: simmer and reduce the puree to about 1/2 cup, strain out seeds for silky texture, then fold in the concentrate plus freeze dried strawberry powder a tablespoon at a time until you hit the color and taste you want. A little lemon juice brightens things up, but add it sparingly so the meringue doesnt lose structure.

4. Drips and dipped strawberries made simple: let ganache cool until it coats the back of a spoon and moves slowly, chill the cake briefly so drips set instead of running everywhere, and always dry and chill berries before dipping. Add a tablespoon of coconut oil to the dipping chocolate to get a shiny, smooth coat, and chill the dipped berries until fully set before arranging on the cake.

Chocolate Covered Strawberry Drip Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

1326

kcal

Equipment: 1. Three 8-inch round cake pans (or line with parchment)