This decadent chocolate cake with chocolate strawberries is the ultimate dessert for chocolate lovers. With a moist, fudgy cake base and juicy strawberries dipped in rich chocolate, it’s as beautiful as it is delicious—perfect for birthdays, anniversaries, or any special moment.
Key Takeaways
- Rich, Moist Cake Base: Made with cocoa powder, melted chocolate, and buttermilk for a deep chocolate flavor and tender crumb.
- Homemade Chocolate Strawberries: Fresh strawberries dipped in dark, milk, or white chocolate add elegance and sweetness.
- Simple Yet Impressive: While it looks gourmet, this recipe uses accessible ingredients and straightforward techniques.
- Perfect for Special Occasions: Ideal for birthdays, Valentine’s Day, Mother’s Day, or romantic dinners.
- Customizable Flavors: Swap chocolate types, add liqueurs, or garnish with nuts or sprinkles for a personal touch.
- Make-Ahead Friendly: The cake can be baked a day in advance, and strawberries can be prepared hours ahead for easy assembly.
- Balanced Sweetness: The tartness of fresh strawberries cuts through the rich chocolate, creating a perfectly balanced bite.
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A Dessert That Steals the Show
There’s something undeniably magical about a slice of rich, velvety chocolate cake—especially when it’s crowned with glistening chocolate-dipped strawberries. This decadent chocolate cake with chocolate strawberries isn’t just a dessert; it’s an experience. From the first bite of the moist, cocoa-infused sponge to the burst of juicy strawberry coated in silky chocolate, every element sings in harmony.
Whether you’re celebrating a milestone, impressing a date, or simply treating yourself after a long week, this cake delivers indulgence with elegance. It’s the kind of dessert that makes people pause, take a photo, and say, “Wow, you made this?” The truth is, while it looks like it came from a high-end patisserie, it’s totally doable at home with a little love and the right recipe.
Why This Cake Stands Out
What sets this chocolate cake apart isn’t just its deep, luxurious flavor—it’s the thoughtful pairing of textures and tastes. The cake itself is intensely chocolatey, thanks to a blend of Dutch-process cocoa powder and melted dark chocolate. But it’s not overly sweet. Instead, it’s balanced by the slight tang of buttermilk and the richness of butter and eggs, creating a tender, melt-in-your-mouth crumb.
Then come the chocolate strawberries. These aren’t just an afterthought—they’re a starring feature. Fresh, ripe strawberries are dipped in melted chocolate, creating a crisp shell that gives way to juicy, slightly tart fruit. When placed atop the cake, they add color, contrast, and a refreshing pop that cuts through the richness. It’s the perfect marriage of indulgence and brightness.
The Magic of Chocolate and Strawberry
Chocolate and strawberries are a classic duo for good reason. The natural acidity of strawberries enhances the depth of chocolate, making each bite more complex and satisfying. In this recipe, that partnership is elevated. The strawberries aren’t just placed on top—they’re transformed. Dipped in chocolate, they become little edible jewels that add both flavor and visual drama.
For best results, choose strawberries that are firm, bright red, and fragrant. Avoid ones that are too soft or have white tips—they won’t hold their shape or deliver that sweet-tart punch. And when it comes to chocolate, quality matters. Use real chocolate bars (not chips) for dipping, as they melt smoothly and set with a glossy finish.
Ingredients You’ll Need
This recipe uses pantry staples and a few specialty items to create a show-stopping dessert. Here’s what you’ll need:
- For the Cake: All-purpose flour, Dutch-process cocoa powder, baking soda, salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, buttermilk, and hot coffee (yes, coffee! It enhances the chocolate flavor without tasting like coffee).
- For the Chocolate Strawberries: Fresh strawberries (about 12–16 medium), dark chocolate (70% cacao works well), milk or white chocolate for variation, and optional toppings like chopped nuts, sprinkles, or edible glitter.
- For Assembly: Optional chocolate ganache or whipped cream for drizzling or filling.
Pro Tips for Ingredient Success
– Buttermilk Substitute: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
– Hot Coffee Trick: Don’t skip the coffee—it deepens the chocolate flavor. Use brewed coffee or dissolve 1 teaspoon instant coffee in 1 cup hot water.
– Chocolate Quality: For the strawberries, use chocolate with at least 60% cacao for a rich, not-too-sweet coating. Chop it finely for even melting.
Step-by-Step Baking Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
In a medium bowl, whisk together 1 ¾ cups flour, ¾ cup Dutch-process cocoa powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt. Set aside.
In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar and ½ cup packed brown sugar until light and fluffy—about 3–4 minutes. Add 2 eggs, one at a time, beating well after each. Mix in 2 teaspoons vanilla extract.
Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in 1 cup hot coffee until the batter is smooth. The batter will be thin—that’s normal!
2. Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
3. Make the Chocolate Strawberries
While the cakes cool, prepare the strawberries. Wash and thoroughly dry them—any moisture will prevent the chocolate from sticking.
Melt 8 ounces of chopped dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
Hold each strawberry by the stem and dip it into the chocolate, covering about two-thirds of the fruit. Tap off excess chocolate and place on a parchment-lined tray. Repeat with remaining strawberries.
For variety, melt 4 ounces of milk or white chocolate and dip half the strawberries in that. You can also drizzle contrasting chocolate over the dipped strawberries for a marbled effect.
Let the chocolate set at room temperature or in the fridge for 15–20 minutes.
4. Assemble the Cake
Place one cake layer on a serving plate. If desired, spread a thin layer of whipped cream or chocolate ganache over the top. Add the second layer.
Drizzle with additional ganache or whipped cream if you like, then arrange the chocolate strawberries on top. Place them stem-side up for a polished look, or nestle them slightly into the frosting for a more rustic vibe.
Serving and Storing Tips
This cake is best served the day it’s assembled, but it can be made ahead with a few smart steps.
Make-Ahead Options
– Cake Layers: Bake up to 2 days in advance. Wrap cooled layers in plastic wrap and store at room temperature or freeze for up to 1 month.
– Chocolate Strawberries: Prepare up to 4 hours ahead and store in the fridge. Bring to room temperature before serving for the best texture.
– Assembly: Assemble the cake no more than 2 hours before serving if refrigerated, or 4 hours at room temperature.
Serving Suggestions
Serve each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The cold cream contrasts beautifully with the rich cake and warm chocolate notes.
For a festive touch, dust the plate with powdered sugar or add a few fresh mint leaves alongside the strawberries.
Customization Ideas
One of the best things about this recipe is its flexibility. Here are a few ways to make it your own:
- Flavor Boost: Add 1 tablespoon of espresso powder to the batter for an extra chocolate kick.
- Liqueur Twist: Stir 2 tablespoons of coffee liqueur (like Kahlúa) or chocolate liqueur into the batter.
- Nutty Crunch: Sprinkle chopped toasted almonds or hazelnuts over the chocolate strawberries.
- Seasonal Swaps: In spring, use raspberries or cherries instead of strawberries. In winter, try orange segments dipped in dark chocolate.
- Vegan Option: Use flax eggs, plant-based butter, and dairy-free chocolate. Substitute buttermilk with almond milk and lemon juice.
Final Thoughts
This decadent chocolate cake with chocolate strawberries is more than just a recipe—it’s a celebration on a plate. It’s the kind of dessert that turns an ordinary evening into something special, that makes birthdays feel magical, and that says “I love you” without saying a word.
With its rich, moist cake and jewel-like chocolate strawberries, it’s a treat that satisfies both the eyes and the palate. And the best part? It’s easier to make than it looks. With a little time and care, you can create a dessert that rivals anything from a fancy bakery.
So preheat that oven, gather your ingredients, and get ready to impress. Whether you’re baking for someone special or just treating yourself, this chocolate cake with chocolate strawberries is sure to become a favorite.
Frequently Asked Questions
Can I use frozen strawberries for the chocolate strawberries?
It’s best to use fresh strawberries. Frozen ones release too much moisture when thawed, which can prevent the chocolate from setting properly and make the coating soggy.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure your cocoa powder and other ingredients are certified gluten-free if needed.
How do I prevent the chocolate from seizing when melting?
Always melt chocolate gently—use a double boiler or microwave in short bursts. Avoid getting any water in the chocolate, as even a few drops can cause it to seize and become grainy.
Can I use chocolate chips instead of baking chocolate for the strawberries?
Chocolate chips contain stabilizers that prevent smooth melting. For best results, use real chocolate bars or high-quality chopping chocolate, which melt evenly and set with a glossy finish.
How long does the cake last?
The assembled cake keeps well in the refrigerator for up to 3 days. Cover loosely with plastic wrap or store in an airtight container to maintain freshness.
Can I freeze the chocolate strawberries?
While you can freeze chocolate-dipped strawberries, the texture may change slightly upon thawing. It’s best to make them fresh or store in the fridge for up to 4 hours before serving.