Chocolate Covered Strawberry Galentine's Cake
Highlighted under: Sweet Bakes
I absolutely love celebrating Galentine's Day with my friends, and this Chocolate Covered Strawberry Galentine's Cake has become a beloved tradition for us. The combination of rich chocolate and fresh strawberries creates an indulgent treat that's perfect for sharing. The moist cake paired with a luscious chocolate ganache brings all the elements together beautifully. Baking this cake not only brings joy to the table but also allows us to create unforgettable memories with each slice we share together.
When I first made this Chocolate Covered Strawberry Galentine's Cake, I was on a mission to impress my friends with something decadent yet fun. I found that using fresh strawberries not only adds flavor but also a beautiful touch to the presentation. The ganache drips down the sides, creating a stunning visual that captures attention the moment it arrives at the table.
During my baking adventures, I discovered that allowing the cake to cool properly before frosting makes a world of difference. It keeps the layers intact and makes it easier to slice. Feel free to get creative by adding your favorite flavors or even a dash of vanilla to the batter for an extra layer of taste!
Why You'll Love This Cake
- Decadent layers infused with fresh strawberries and rich chocolate
- Visually stunning with its cascading ganache and vibrant fruit
- Perfect balance of sweet and tart, making it irresistible
The Importance of Ingredients
Choosing high-quality ingredients is essential for the success of this Chocolate Covered Strawberry Galentine's Cake. For example, using unsweetened cocoa powder will ensure a deep chocolate flavor that doesn’t become overpowering. I recommend looking for a brand that boasts a rich aroma and dark hue. Additionally, fresh strawberries are crucial; their natural sweetness and tartness create a perfect contrast to the richness of the cake and ganache. Always opt for berries that are firm and vibrant in color, as they not only taste better but also enhance the cake's presentation.
When it comes to the ganache, the type of chocolate you use can completely change the outcome. Semisweet chocolate offers the right balance of sweetness and richness, so resist the urge to substitute with milk chocolate, as it may make the ganache excessively sweet. If you prefer dark chocolate, go for one that is around 60-70% cacao for a more intense flavor. This choice will elevate the overall taste and give the cake a more sophisticated edge.
Cake Assembly Tips
Assembling the cake can be an art form in itself. When layering, it's crucial to let the cake layers cool completely before frosting; otherwise, you risk melting the ganache. I like to level the tops of my cake layers after they’re cool to ensure a flat, stable stacking. You can use a serrated knife for this, gently slicing off any dome-shaped tops to make for a more professional-looking cake.
When pouring the ganache over the top, do so slowly and allow it to drape naturally down the sides. This not only adds visual appeal but ensures that you get an even coating. If the ganache is too thick, just warm it slightly over a double boiler until it reaches a pourable consistency, ensuring it doesn’t lose its glossy finish. For an extra touch, consider using a small spatula to help guide the ganache as it cascades, making sure it covers the edges uniformly.
Make-Ahead and Storage
This cake can be made ahead of time, making it a convenient choice for Galentine’s Day festivities. You can bake and cool the cake layers a day in advance; just wrap them tightly in plastic wrap to keep them moist. Then, prepare the ganache on the day of serving to ensure it stays shiny and fresh. If you assemble the cake a few hours before serving, store it covered in a cool place to avoid melting the ganache.
If you happen to have leftovers (which is rare with such a delicious cake!), you can refrigerate it for up to three days. Be sure to cover it well, as exposed ganache can dry out or absorb odors from the fridge. For longer storage, you can freeze the unassembled cake layers by wrapping them tightly in plastic wrap and placing them in an airtight container for up to three months. Just thaw them in the refrigerator the night before you plan to frost and serve.
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Ganache and Topping
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Fresh strawberries, hulled and sliced
- Chocolate shavings (optional)
Instructions
Steps
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Prepare the Ganache
In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from the heat and add the chopped chocolate. Let it sit for a few minutes before stirring until smooth and glossy.
Assemble the Cake
Place one layer of the cake on a serving platter. Spread a layer of ganache over the top, then add sliced strawberries. Place the second cake layer on top and pour remaining ganache over the cake, allowing it to drizzle down the sides.
Enjoy Your Cake!
Pro Tips
- Chill the ganache for a few minutes before using it to create a thicker consistency for drizzling. This cake pairs beautifully with a dollop of whipped cream on top.
Serving Suggestions
For a delightful presentation, serve slices of this cake on a platter adorned with extra fresh strawberries. You can also dust the pieces lightly with powdered sugar or drizzle some additional melted chocolate over the top. Pairing it with a scoop of vanilla ice cream can make every bite even more indulgent and provide a creamy contrast to the cake’s textures.
Consider complementing the dessert with a light beverage. Sparkling wine or a fruit-infused mocktail works wonderfully to balance the richness of the cake. This is especially fitting for a Galentine's Day celebration where friends can toast to their friendship while enjoying this delicious treat.
Flavor Variations
While the classic chocolate and strawberry combination is a favorite, feel free to experiment with flavors! If you’re a fan of other fruits, raspberries or blueberries can make great substitutes for strawberries, adding a different burst of flavor. Incorporate a hint of orange zest into the ganache for a citrusy twist or use almond extract instead of vanilla for a nutty undertone that pairs beautifully with chocolate.
If you want to change the cake’s profile without losing its essence, try adding a tablespoon of espresso powder to the dry ingredients. This enhances the chocolate richness and adds depth of flavor. Alternatively, layer the cake with a light pastry cream, mixing in a bit of strawberry puree for an extra fruity layer that marries perfectly with the chocolate ganache.
Questions About Recipes
→ Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance and assemble them the day of your event.
→ How should I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
→ Can I use other fruits besides strawberries?
Absolutely! Raspberries or sliced bananas are also delicious options for this cake.
→ Can I freeze this cake?
Yes, you can freeze the unassembled cake layers for up to 3 months. Thaw them in the refrigerator before decorating.
Chocolate Covered Strawberry Galentine's Cake
I absolutely love celebrating Galentine's Day with my friends, and this Chocolate Covered Strawberry Galentine's Cake has become a beloved tradition for us. The combination of rich chocolate and fresh strawberries creates an indulgent treat that's perfect for sharing. The moist cake paired with a luscious chocolate ganache brings all the elements together beautifully. Baking this cake not only brings joy to the table but also allows us to create unforgettable memories with each slice we share together.
What You'll Need
For the Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Ganache and Topping
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Fresh strawberries, hulled and sliced
- Chocolate shavings (optional)
How-To Steps
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract to the dry ingredients, and beat on medium speed for 2 minutes. Stir in the boiling water until well combined. Pour the batter into the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from the heat and add the chopped chocolate. Let it sit for a few minutes before stirring until smooth and glossy. Allow it to cool slightly until it thickens.
Place one layer of the cake on a serving platter. Spread a layer of ganache over the top, then add sliced strawberries. Place the second cake layer on top and pour remaining ganache over the cake, allowing it to drizzle down the sides. Decorate with additional strawberries and chocolate shavings if desired.
Extra Tips
- Chill the ganache for a few minutes before using it to create a thicker consistency for drizzling. This cake pairs beautifully with a dollop of whipped cream on top.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g