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Decadent Chocolate Covered Strawberry Bouquet Cake

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A stunning and delicious chocolate cake topped with chocolate-covered strawberries arranged like a bouquet, perfect for gifting and special occasions.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla bean paste or extract
  • Pinch of salt
  • 24 large fresh strawberries, washed and dried thoroughly
  • 8 oz (225g) high-quality dark chocolate chips or bars
  • 4 oz (115g) white chocolate (optional, for drizzling)
  • Wooden skewers for arranging the bouquet

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.
  3. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add the wet ingredients to the dry ingredients and stir gently until just combined.
  5. Gradually stir in the hot water to create a thin, smooth batter.
  6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  7. Cool the cakes in the pans for 10 minutes, then transfer to cooling racks to cool completely.
  8. To make the frosting, beat the softened butter on medium speed until creamy, about 3 minutes.
  9. Gradually add powdered sugar, then heavy cream, vanilla bean paste, and a pinch of salt. Beat until light and fluffy, adding more cream if needed for spreading consistency.
  10. Melt the dark chocolate in a double boiler or microwave in 30-second bursts, stirring between each.
  11. Dip each strawberry by its stem into the melted chocolate, letting excess drip off. Place on parchment paper to set.
  12. Optionally, melt white chocolate and drizzle over some strawberries once the dark chocolate has hardened.
  13. Level the cooled cakes if needed. Spread a thick layer of frosting on the first cake layer, then place the second cake on top.
  14. Cover the entire cake with a thin crumb coat and chill for 15 minutes.
  15. Apply a smooth, even layer of frosting over the chilled crumb coat.
  16. Using wooden skewers, carefully arrange the chocolate-covered strawberries on top of the cake in a bouquet style, starting from the center and fanning outward.
  17. Refrigerate the cake for at least 30 minutes to set everything firmly.
  18. Bring the cake to room temperature before serving for the best flavor and texture.

Notes

Ensure strawberries are completely dry before dipping to prevent chocolate from seizing. Melt chocolate slowly over low heat or in short microwave bursts. Chill frosting if too soft to hold strawberries. Use a serrated knife to level cake layers for stability. Adding a teaspoon of coconut oil while melting chocolate can help achieve a shiny finish.

Nutrition

Keywords: chocolate cake, strawberry bouquet, chocolate covered strawberries, dessert gift, party cake, easy chocolate cake, chocolate strawberry cake

Find it online: https://lucydishes.com/decadent-chocolate-covered-strawberry-bouquet-cake-easy-recipe-for-perfect-dessert-gift/