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Strawberry Chocolate Shell Cake

Irresistible Strawberry Chocolate Shell Cake

A delightful Strawberry Chocolate Shell Cake that combines chocolate layers with macerated strawberries, all encased in a glossy shell.
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Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cups Granulated Sugar Consider brown sugar for a richer flavor.
  • 0.5 cups Unsweetened Cocoa Powder Dutch-process cocoa yields a smoother finish.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal results.
  • 0.5 teaspoon Baking Soda Can be omitted if using self-rising flour.
  • 0.5 teaspoon Salt Opt for sea salt for a gourmet touch.
  • 1 cups Buttermilk Substitute with yogurt mixed with a bit of vinegar.
  • 0.5 cups Vegetable Oil Melted coconut oil can add a tropical twist.
  • 2 large Eggs Use flaxseed meal mixed with water for a vegan option.
  • 2 teaspoons Vanilla Extract Swap for almond extract for a unique flavor.
  • 1 cups Boiling Water Essential and not substitute.
For the Filling
  • 2 cups Fresh Strawberries Swap for other berries like raspberries or blueberries.
  • 2 tablespoons Granulated Sugar
  • 1 tablespoons Lemon Juice Lime juice works as a substitute.
For the Chocolate Shell
  • 8 ounces Dark Chocolate Semi-sweet chocolate is a suitable alternative.
  • 2 tablespoons Coconut Oil Vegetable oil can be used but may alter texture slightly.

Equipment

  • Mixing Bowl
  • whisk
  • Oven
  • Cake pans
  • Microwave
  • Spatula
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine buttermilk, oil, eggs, and vanilla extract. Whisk until smooth.
  4. Gradually add wet ingredients to dry ingredients, stirring until just combined. Mix in boiling water until smooth.
  5. Divide batter between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. Prepare the filling by combining sliced strawberries with sugar and lemon juice. Let sit for 15-20 minutes.
  7. Once cooled, assemble the cake by layering one layer and topping with macerated strawberries. Add the second layer and chill for 30 minutes.
  8. Melt dark chocolate and coconut oil in the microwave until smooth. Cool slightly before pouring over the chilled cake.
  9. Allow the chocolate glaze to set at room temperature for 15-20 minutes. Then, slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 170mgFiber: 3gSugar: 25gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing. Maceration of strawberries enhances flavor. Store in an airtight container in the fridge for up to 3 days.

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