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Inside Out Chocolate-Covered Strawberry Cake Recipe

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4.1 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 16 servings
  • Diet: Gluten Free

Description

This Inside Out Chocolate Covered Strawberry Cake features a moist almond flour and cacao-based chocolate cake layered and frosted with a luscious strawberry buttercream, then topped with a smooth chocolate ganache and whole strawberries. Perfect for celebrations or a special dessert, this recipe balances rich chocolate flavors with fresh strawberry accents in a gluten-free, dairy-free format optionally.

Ingredients

Wet Ingredients:

  • 4 eggs, at room temperature
  • ¾ cup coconut sugar
  • ½ cup pure maple syrup
  • ½ cup almond butter
  • 1 teaspoon vanilla extract
  • ¼ cup melted and cooled coconut oil (or melted butter/vegan butter)

Dry Ingredients:

  • 2 ½ cups packed fine blanched almond flour
  • ¾ cup unsweetened cacao powder (or unsweetened cocoa powder)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Frosting:

  • 1 batch of Strawberry Buttercream Frosting (see instructions)

For the Chocolate Ganache:

  • ⅔ cup chocolate chips (dairy-free if desired, preferably dark chocolate)
  • 1-2 teaspoons coconut oil

To Garnish:

  • 6-8 whole strawberries, stems removed

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 6-inch round cake pans or two 9-inch round cake pans with parchment paper rounds on the bottom. Spray the parchment and pan sides with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, coconut sugar, maple syrup, almond butter, and vanilla extract until smooth. Gradually whisk in the melted and cooled coconut oil, ensuring the mixture becomes very smooth and well combined. Use room temperature eggs and cooled oil to avoid coagulation.
  3. Combine Dry Ingredients: In a separate bowl, sift or whisk together the almond flour, cacao powder, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture using a rubber spatula until fully combined and smooth.
  4. Bake the Cake Layers: Divide the batter evenly into the prepared pans, spreading evenly with a spatula. Bake the 9-inch pans for 17-28 minutes or the 6-inch pans for 20-25 minutes until a toothpick inserted comes out clean or with a few moist crumbs. Let cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
  5. Prepare the Strawberry Buttercream Frosting: Blend freeze-dried strawberries into a fine powder using a high-powered blender or food processor. In a mixing bowl, whip softened butter or vegan butter until light and fluffy. Add the strawberry powder, powdered sugar, and vanilla extract, beating on low then gradually to high for 2-3 minutes. Add a few tablespoons of milk to achieve desired consistency and beat until smooth.
  6. Frost the Cake: Place a dollop of frosting on the cake stand to anchor the first layer. Invert one cake layer onto the stand, spread about ½ heaping cup of frosting evenly on top, then repeat stacking remaining layers. Coat the top and sides with the remaining frosting. Optionally, apply a crumb coat and chill the cake for 10-15 minutes before the final frosting layer to keep crumbs contained. Refrigerate the frosted cake to keep the frosting cool for ganache application.
  7. Make the Chocolate Ganache Drizzle: Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each until melted and smooth. Remove the chilled cake and pour ganache over the top, allowing it to drip naturally down the sides or gently coax with a spoon. Decorate with whole strawberries on top. Chill until ganache sets.
  8. Storage and Serving: The cake can be stored at room temperature for up to one day, then should be refrigerated for 5-7 days in a covered container to maintain freshness. Serve chilled or at room temperature as desired. Enjoy your elegant, homemade chocolate-covered strawberry cake!

Notes

  • Use parchment paper to prevent the cake from sticking in the pans.
  • Ensure eggs are at room temperature to avoid coconut oil coagulation when mixing.
  • Freeze-dried strawberries are essential for the best strawberry flavor in the buttercream.
  • Allow cakes to cool completely before frosting to prevent melting the buttercream.
  • Refrigerate frosted cake before adding ganache to help the chocolate set nicely.
  • You can substitute melted butter or vegan butter for coconut oil in the cake batter if preferred.
  • For a dairy-free version, use dairy-free chocolate chips and vegan butter.
  • The cake keeps fresh for up to a week when refrigerated and covered well.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/inside-out-chocolate-covered-strawberry-cake-recipe/