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Strawberry Chocolate Shell Layer Cake

A decadent slice of strawberry chocolate shell cake featuring dark layers, white cream, and fresh strawberries on top.
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Create a visually stunning layer cake featuring fresh strawberries and a crisp, breakable dark chocolate shell topping, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 pound fresh strawberries, hulled and sliced
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 8 ounces dark chocolate, finely chopped
  • 2 tablespoons coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, vanilla extract, and vegetable oil to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth, about 2 minutes. Do not overmix.
  4. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. While the cakes cool, prepare the whipped cream: Beat the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
  6. Prepare the strawberry filling: Gently fold half of the sliced strawberries into the whipped cream.
  7. Once the cakes are completely cool, place one layer on your serving plate. Spread the strawberry whipped cream mixture evenly over the first layer. Top with the second cake layer.
  8. Frost the top and sides of the entire cake thinly with any remaining plain whipped cream to create a smooth base for the shell. Chill the cake in the refrigerator for at least 30 minutes to firm up the frosting.
  9. Prepare the chocolate shell: Combine the finely chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the mixture is completely smooth and melted. This creates your homemade magic shell recipe.
  10. Remove the chilled cake from the refrigerator. Pour the melted chocolate mixture over the top center of the cake, allowing it to drip naturally down the sides. Work quickly, as the cold cake will cause the chocolate to set fast.
  11. Arrange the remaining fresh strawberry slices decoratively on top of the chocolate shell before it fully hardens.
  12. Return the cake to the refrigerator for 15 minutes to allow the chocolate shell to become firm and breakable. Slice and serve this showstopper strawberry cake.

Notes

  • For the best chocolate shell, ensure your cake is very cold before pouring the melted chocolate over it. The temperature difference causes the immediate hardening.
  • If you want a thicker shell, increase the amount of coconut oil slightly in the topping mixture.
  • You can substitute the vanilla cake base with a light chocolate cake for a double chocolate effect.

Nutrition

Find it online: https://cookingzenith.com/strawberry-chocolate-shell-cake-recipe/