Chocolate Whipped Cream Cake with Strawberries

Chocolate Whipped Cream Cake with Strawberries. An impressive looking dessert cake from scratch, that’s actually much easier to make than you might think.

Chocolate Whipped Cream Cake with Strawberries

Originally published May 2017.

As usual, I can’t resist a grocery store special! When California Strawberries were on sale last week at practically half their regular price for this time of  year, this Chocolate Whipped Cream Cake was the eventual result.

With Mothers Day also falling last weekend it was the perfect opportunity to create this new celebration cake for the occasion.

Strawberries and chocolate are such a great combination and with plenty of good chocolate on hand, that’s what I decided to do. I’ve been combining the two on Rock Recipes since our first day back on September 25, 2007,  when I posted our first cake recipe for Strawberry Screech Black Forest Cake.

It’s still one of my absolute favourites, often being served at Christmas dinner in our family.

I really prefer good quality dark chocolate for recipes like this. Most of the time we buy 50% cocoa chocolate chips for all our baking from chocolate chip cookies to weekend muffins.

Chocolate chips that are at least 50% cocoa is best for this recipe.

This time Spouse found some 70% cocoa Laura Secord brand chocolate chips. They melted beautifully and gave great deep rich chocolate flavour to the filling and ganache.

It didn’t hurt that they too were on sale last week. My inner cheapskate was doubly happy!

Chocolate Whipped Cream Cake with Strawberries

This impressive dessert is easier to make than you think.

As I’ve written many times before, I love this sort of impressive looking cake. It appears like you have spent hours in the kitchen creating a real centrepiece of a dessert cake for the table.

That isn’t true in this case of course. Other than baking and cooling time, the actually active effort time on this cake was only about a half hour.

The chocolate cake is just our standard one bowl, throw in all the ingredients, mix & bake cake. It’s easily in the oven in 10 minutes when you’ve made it as many times as I have.

The recipe is stuck permanently in my memory and in Spouse’s. It’s been years since either of us has actually referenced it in writing.

Other than that basic cake recipe this recipe is largely just melting chocolate and whipping cream. The combination of the four elements in this cake though, come together to make an ultimately irresistible, tempting dessert cake that’s just as delicious as it looks.

Looking for even more chocolate inspiration?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Love chocolate desserts? Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.

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Chocolate Whipped Cream Cake with Strawberries

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Yield: 16 servings

Chocolate Whipped Cream Cake with Strawberries

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Chocolate Whipped Cream Cake with Strawberries - an impressive looking dessert cake from scratch, that's actually much easier to make than you might think.

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Ingredients

• 2 pounds fresh strawberries, , washed

For the chocolate cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp . baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk, (to sour, add 1 tbsp lemon juice or vinegar)
• 1 cup black coffee
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

For the Chocolate Whipped Cream Filling

• 2 cups dark chocolate chips, (50% cocoa or higher)
• 2 rounded tablespoons icing sugar
• 2 cups whipping cream

For the Chocolate Ganache Glaze

• 3/4 cup chocolate chips
• 1 1/2 tbsp corn syrup
• 3 tbsp butter

Instructions

To prepare the cake

1. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
2. Pour into 2 greased and floured 8 or 9 inch cake pans.
3. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
4. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

To prepare the Chocolate Whipped Cream Filling

1. In a small saucepan over low heat, scald 1/2 cup of the whipping cream but do not let it boil.
2. Add the chocolate chips and stir just until they melt. You do not want to overheat the chocolate here. Stir off the heat, returning the pan to the heat only for 20 seconds at time until the chocolate is completely smooth.
3. Whip the remaining 1 1/2 cups whipping cream and the 2 rounded tbsp icing sugar together to firm peaks.
4. Using a whisk, fold the chocolate gently through the whipped cream in about 3 equal portion until thoroughly incorporated.

To prepare the Chocolate Ganache Glaze

1. Melt the butter in a small saucepan and add the corn syrup. When this mixture just begins to barley simmer remove from the heat and stir in the chocolate chips.
2. Stir until the chocolate is completely melted and the glaze is smooth and glossy.
3. If need be, return the pan to the heat for a minute to completely melt the chocolate.

To construct the cake

1. Clean and hull enough strawberries to cover the surface of the bottom layer of cake. Choose strawberries about the same size or cut the bases down to equalize their height.
2. Place the bottom layer of cake on a cake plate and spread on a thin layer of the chocolate whipped cream filling.
3. Next, add the strawberries, with the tips pointing up. Place them closely together to cover the entire bottom layer of cake.
4. Next, add the remaining whipped chocolate cream to cover the top and sides of the strawberries completely. Push it between the strawberries to fill any gaps.
5. Refrigerate the cake for a couple of hours to let the filling set completely.
6. Add the top layer of cake and pour the ganache on, using a decorating spatula or the back of a tablespoon to spread it evenly and let it drip down over the sides.
7. Garnish with additional fresh strawberries if you like before serving.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated

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Nutrition Information

Yield

16

Serving Size

g
Amount Per Serving Calories 549Total Fat 30gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 14gCholesterol 66mgSodium 263mgCarbohydrates 66gFiber 4gSugar 46gProtein 6g

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