Description
Indulge in a rich Strawberry Chocolate Shell Cake. This cake features moist chocolate layers, a fresh strawberry filling, and a crisp chocolate shell.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- ¾ cup Unsweetened Cocoa Powder
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- ½ cup Vegetable Oil
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Boiling Water
- 2 cups Fresh Strawberries
- 1 tablespoon Lemon Juice
- 8 ounces Dark Chocolate
- 2 tablespoons Coconut Oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently. Slowly add boiling water while mixing.
- Divide the batter between the two prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Combine sliced fresh strawberries with sugar and lemon juice in a bowl, allowing them to macerate for 15-20 minutes.
- Once cakes are cool, layer one cake with macerated strawberries and syrup, then top with the second layer and chill for 30 minutes.
- Melt dark chocolate and coconut oil together, stirring until smooth, then let cool slightly.
- Pour melted chocolate over the chilled cake, ensuring an even coat, and allow it to set at room temperature for 15-20 minutes.
- Slice and serve your Strawberry Chocolate Shell Cake, enjoying it chilled or at room temperature.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Brown sugar can be used for added flavor.
- Dutch-process cocoa can provide a smoother taste.
- Ensure baking powder is fresh for optimal results.
- Omit baking soda if using self-rising flour.
- Sea salt is a great alternative to regular salt.
- Substitute buttermilk with yogurt or milk mixed with vinegar.
- Replace vegetable oil with melted coconut oil for a tropical twist.
- Flaxseed meal mixed with water works as a vegan alternative to eggs.
- Almond extract can give a different twist to the vanilla extract.
- Any berries can be used for variation in the filling.
- Lime juice is an appropriate substitute for lemon juice.
- Vegetable oil can be used in place of coconut oil, but it may alter the texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg