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Strawberry Chocolate Shell Cake

Heavenly Strawberry Chocolate Shell Cake for Your Sweet Tooth

A delicious and easy-to-make Strawberry Chocolate Shell Cake that pleases every sweet tooth.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour gluten-free flour can be substituted
  • 1.5 cups Granulated Sugar brown sugar can be used for deeper flavor
  • 0.75 cups Unsweetened Cocoa Powder Dutch-process cocoa offers a smoother taste
  • 1.5 teaspoons Baking Powder ensure it's fresh for optimal results
  • 1 teaspoon Baking Soda omit if using self-rising flour
  • 0.5 teaspoon Salt sea salt is a good alternative
  • 1 cup Buttermilk can be substituted with yogurt or milk mixed with vinegar
  • 0.5 cups Vegetable Oil melted coconut oil can be used
  • 2 large Eggs use flaxseed meal mixed with water for a vegan alternative
  • 2 teaspoons Vanilla Extract almond extract can be a delightful variation
  • 1 cup Boiling Water not substitutable
For the Filling
  • 2 cups Fresh Strawberries can substitute with raspberries or blueberries
  • 1 tablespoon Lemon Juice lime juice can be an appropriate substitute
For the Chocolate Shell
  • 10 ounces Dark Chocolate semi-sweet chocolate can be used
  • 2 tablespoons Coconut Oil vegetable oil may affect texture

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Whisk
  • Heatproof bowl
  • Microwave

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, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and mix to form a batter. Gradually stir in boiling water.
  5. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. While the cakes are baking, slice fresh strawberries and mix with sugar and lemon juice. Allow to macerate for 15-20 minutes.
  7. After baking, cool the cakes, then remove from pans. Layer them with the macerated strawberries in between.
  8. Melt dark chocolate and coconut oil together, then pour over the chilled layered cake.
  9. Let the chocolate shell set at room temperature for 15-20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 230mgPotassium: 250mgFiber: 3gSugar: 25gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Chilling cake layers before pouring chocolate will enhance its glossy finish.

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