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–+ servings
Strawberry Chocolate Shell Cake

Delectable Strawberry Chocolate Shell Cake for Everyone

This Strawberry Chocolate Shell Cake combines rich chocolate layers and juicy strawberries beneath a glossy shell, perfect for all diets.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 10 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 blend for gluten-free option
  • 2 cups Granulated Sugar Brown sugar can deepen the flavor
  • ¾ cup Unsweetened Cocoa Powder Dutch-process cocoa offers an even smoother taste
  • 1 tsp Baking Powder Make sure it's fresh for the best rise
  • 1 tsp Baking Soda Omit if using self-rising flour
  • ½ tsp Salt Consider using sea salt for a nice touch
  • 1 cup Buttermilk Plain yogurt or milk mixed with lemon juice can be substitutes
  • ½ cup Vegetable Oil Melted coconut oil is a fantastic alternative
  • 2 large Eggs To make it vegan, substitute with flaxseed meal mixed with water
  • 2 tsp Vanilla Extract Almond extract can add a delightful twist
  • 1 cup Boiling Water Essential for adding moisture and enhancing chocolate flavor
For the Filling
  • 2 cups Fresh Strawberries Can swap for raspberries or blueberries as desired
  • 1 tbsp Lemon Juice Lime juice is an excellent alternative
For the Chocolate Shell
  • 8 oz Dark Chocolate Semi-sweet chocolate will also work
  • 2 tbsp Coconut Oil Avoid using vegetable oil as it may alter the final result

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • Oven
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, mixing gently. Stir in the boiling water.
  5. Evenly divide the batter between the prepared cake pans and bake for 30-35 minutes.
  6. Prepare the filling by slicing fresh strawberries, sprinkling with sugar, and drizzling with lemon juice. Let sit for 15-20 minutes.
  7. Once cooled, layer one cake on a platter, spread macerated strawberries, and top with the second cake.
  8. Melt dark chocolate and coconut oil in a microwave-safe bowl. Pour over the chilled cake.
  9. Allow the chocolate shell to set for 15-20 minutes, slice, and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for a smoother batter. Verify leavening freshness before use.

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