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–+ servings
Strawberry Chocolate Shell Cake

Irresistibly Decadent Strawberry Chocolate Shell Cake Recipe

This Strawberry Chocolate Shell Cake combines rich chocolate and fresh strawberries, creating a delightful, indulgent dessert perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for gluten-free version
  • 1.5 cups Granulated Sugar brown sugar can be used for enhanced flavor
  • 0.75 cups Unsweetened Cocoa Powder Dutch-process cocoa offers a smoother taste
  • 1 tbsp Baking Powder ensure freshness for effective rising
  • 0.5 tsp Baking Soda omit if using self-rising flour
  • 1 tsp Salt sea salt is a suitable alternative
  • 1 cup Buttermilk substitute with yogurt or milk mixed with vinegar
  • 0.5 cups Vegetable Oil can be replaced with melted coconut oil
  • 2 large Eggs use flaxseed meal mixed with water as vegan alternative
  • 2 tsp Vanilla Extract almond extract can be used for variation
  • 1 cup Boiling Water not substitutable
For the Strawberry Filling
  • 2 cups Fresh Strawberries can swap with any berries for variety
  • 1 tbsp Lemon Juice lime juice works as a substitute
For the Chocolate Shell
  • 8 oz Dark Chocolate semi-sweet chocolate can be substituted
  • 2 tbsp Coconut Oil vegetable oil can alter the texture

Equipment

  • 9-inch cake pans
  • Mixing bowls
  • whisk
  • spatula
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions for Strawberry Chocolate Shell Cake
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans with butter or vegetable oil, dust with flour, and set aside.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until no clumps remain.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, mixing gently. Slowly add boiling water while stirring for a smooth batter.
  5. Divide the batter between the two prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. While cakes cool, prepare strawberry filling by macerating fresh strawberries with sugar and lemon juice for 15-20 minutes.
  7. Once cool, place one cake layer on a plate, spread macerated strawberries, then add the second layer and chill in the refrigerator for 30 minutes.
  8. Melt dark chocolate and coconut oil in a microwave-safe bowl. Pour over the chilled cake.
  9. Let the cake sit for 15-20 minutes to allow the shell to set, then slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

Ensure all wet ingredients are at room temperature for better mixing. Chill the assembled cake before pouring the chocolate shell for a smooth finish.

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