Name: Indulgent Strawberry Chocolate Shell Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour (substitute with gluten-free flour for a gluten-free version); 2 cups Granulated Sugar (brown sugar can be used for added flavor); 3/4 cup Unsweetened Cocoa Powder (Dutch-process cocoa can provide a smoother taste); 1 tablespoon Baking Powder (ensure it’s fresh for optimal results); 1 teaspoon Baking Soda (can be omitted if using self-rising flour); 1 teaspoon Salt (sea salt is a great alternative); 1 cup Buttermilk (substitute with yogurt or milk mixed with vinegar); 1/2 cup Vegetable Oil (replace with melted coconut oil for a tropical twist); 2 large Eggs (flaxseed meal mixed with water works as a vegan alternative); 2 teaspoons Vanilla Extract (almond extract can give a different twist); 1 cup Boiling Water (not substitutable directly); 2 cups Fresh Strawberries; 1 tablespoon Lemon Juice (lime juice is an appropriate substitute); 2 tablespoons Granulated Sugar (for maceration); 8 ounces Dark Chocolate (semi-sweet chocolate can be substituted); 2 tablespoons Coconut Oil (vegetable oil can be used, but it may alter the texture)

Ingredients

2 cups All-Purpose Flour (substitute with gluten-free flour for a gluten-free version)

2 cups Granulated Sugar (brown sugar can be used for added flavor)

3/4 cup Unsweetened Cocoa Powder (Dutch-process cocoa can provide a smoother taste)

1 tablespoon Baking Powder (ensure it’s fresh for optimal results)

1 teaspoon Baking Soda (can be omitted if using self-rising flour)

1 teaspoon Salt (sea salt is a great alternative)

1 cup Buttermilk (substitute with yogurt or milk mixed with vinegar)

1/2 cup Vegetable Oil (replace with melted coconut oil for a tropical twist)

2 large Eggs (flaxseed meal mixed with water works as a vegan alternative)

2 teaspoons Vanilla Extract (almond extract can give a different twist)

1 cup Boiling Water (not substitutable directly)

2 cups Fresh Strawberries

1 tablespoon Lemon Juice (lime juice is an appropriate substitute)

Granulated Sugar (about 2 tablespoons for maceration)

8 ounces Dark Chocolate (semi-sweet chocolate can be substituted)

2 tablespoons Coconut Oil (vegetable oil can be used, but it may alter the texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.

Step 3: In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Gradually pour the wet ingredients into the dry mixture, stirring gently to combine. Slowly add the boiling water while mixing to form a smooth batter.

Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: While baking, slice the strawberries and mix them with about 2 tablespoons granulated sugar and lemon juice. Let them macerate for 15-20 minutes to release juices.

Step 7: After the cakes have cooled completely, place one cake layer on a serving plate. Spread the macerated strawberries and syrup evenly over it. Top with the second cake layer and chill the assembled cake for 30 minutes.

Step 8: Gently melt the dark chocolate and coconut oil together, stirring until smooth. Let it cool slightly before use.

Step 9: Pour the melted chocolate mixture evenly over the chilled cake, covering the entire surface with a smooth shell. Let the chocolate set at room temperature for 15-20 minutes.

Step 10: Slice and serve the cake chilled or at room temperature for the best experience.

Tips & Variations

For a gluten-free option, substitute the flour with a gluten-free blend suitable for baking.

Try using brown sugar instead of granulated sugar for a deeper, caramel-like flavor.

If you prefer a vegan version, replace eggs with flaxseed meal mixed with water and use plant-based alternatives for buttermilk.

Use semi-sweet chocolate instead of dark chocolate for a milder sweetness in the shell.

Macerate strawberries longer for a juicier, more flavorful topping.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and assemble the cake a day in advance. Keep it refrigerated and apply the chocolate shell just before serving to maintain its shine and texture.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can substitute with plain yogurt or milk mixed with 1 tablespoon of vinegar or lemon juice per cup. Let it sit for 5 minutes before using.