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–+ servings
Strawberry Chocolate Shell Cake

Decadent Strawberry Chocolate Shell Cake for Sweet Moments

This Strawberry Chocolate Shell Cake is a delightful treat that combines rich chocolate layers and juicy strawberries cloaked in a glossy chocolate shell.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 cups Granulated Sugar Brown sugar can be used for added depth of flavor.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-process cocoa can offer a smoother taste.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results.
  • 1 ts Baking Soda Can be omitted if using self-rising flour.
  • 1 ts Salt Sea salt is a great alternative.
  • 1 cup Buttermilk Can be substituted with yogurt or milk mixed with vinegar.
  • 1/2 cup Vegetable Oil Melted coconut oil can add a tropical twist.
  • 2 large Eggs For vegan, substitute with flaxseed meal mixed with water.
  • 2 ts Vanilla Extract Almond extract can be an interesting variation.
  • 1 cup Boiling Water Not substitutable.
For the Filling
  • 2 cups Fresh Strawberries Any berries can be used for variety.
  • 1 tbsp Lemon Juice Lime juice can work as a substitute.
For the Chocolate Shell
  • 8 oz Dark Chocolate Semi-sweet chocolate can be used instead.
  • 2 tbsp Coconut Oil Vegetable oil can be substituted but may alter texture.

Equipment

  • Oven
  • Mixing Bowl
  • measuring cups
  • whisk
  • Cake pans
  • Heatproof bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or cooking spray, then dusting with flour.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently to avoid overmixing. Then add boiling water to the batter.
  5. Divide the batter evenly between the prepared cake pans and place them in the preheated oven. Bake for 30-35 minutes.
  6. While the cakes are baking, slice fresh strawberries and combine them with sugar and lemon juice in a bowl, letting sit for 15-20 minutes.
  7. Once the cakes have cooled completely, place one layer on a serving plate, spoon the macerated strawberries over it, then top with the second layer.
  8. Melt dark chocolate and coconut oil together in a heatproof bowl set over simmering water, stirring until smooth.
  9. Pour the slightly cooled chocolate mixture over the chilled cake and let it set for 15-20 minutes at room temperature.
  10. Slice the cake and serve it chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Allow strawberries to macerate for enhanced flavor.

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