Chocolate Whipped Cream Cake with Strawberries. An impressive looking dessert cake from scratch, that’s actually much easier to make than you might think.
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.
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!
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.
Like this Chocolate Whipped Cream Cake recipe?
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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- 2 pounds fresh strawberries , washed
- 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
- 2 cups dark chocolate chips (50% cocoa or higher)
- 2 rounded tablespoons icing sugar
- 2 cups whipping cream
- 3/4 cup chocolate chips
- 1 1/2 tbsp corn syrup
- 3 tbsp butter
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans.
Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.
In a small saucepan over low heat, scald 1/2 cup of the whipping cream but do not let it boil.
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.
Whip the remaining 1 1/2 cups whipping cream and the 2 rounded tbsp icing sugar together to firm peaks.
Using a whisk, fold the chocolate gently through the whipped cream in about 3 equal portion until thoroughly incorporated.
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.
Stir until the chocolate is completely melted and the glaze is smooth and glossy.
If need be, return the pan to the heat for a minute to completely melt the chocolate.
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.
Place the bottom layer of cake on a cake plate and spread on a thin layer of the chocolate whipped cream filling.
Next, add the strawberries, with the points upward tightly together to cover the entire bottom layer.
Next, add the remanning whipped chocolate cream cover the top and sides of the strawberries completely. Push it between the strawberries to fill any gaps.
Refrigerate the cake for a couple of hours to let the filling set completely.
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.
Garnish with additional fresh strawberries if you like before serving.
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