Strawberry Chocolate Shell Cake (Printable Version)
Vanilla sponge layers with strawberry filling and whipped cream, topped with a glossy crackling chocolate shell.
# What You Need:
→ Sponge Cake
01 - 2 cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp salt
04 - 4 large eggs, room temperature
05 - 1 cup granulated sugar
06 - ½ cup whole milk, room temperature
07 - ½ cup unsalted butter, melted and cooled
08 - 2 tsp pure vanilla extract
→ Strawberry Filling
09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tbsp granulated sugar
11 - 1 tbsp lemon juice
12 - 2 tsp cornstarch
→ Whipped Cream
13 - 1 ¼ cups heavy cream, cold
14 - 3 tbsp powdered sugar
15 - 1 tsp vanilla extract
→ Chocolate Shell
16 - 2 cups dark chocolate (60–70% cocoa), chopped
17 - 2 tbsp coconut oil
→ Decoration
18 - Fresh strawberries, halved
19 - Edible gold leaf or chocolate shavings
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl.
03 - Beat eggs and sugar with an electric mixer on high speed until pale and fluffy, about 5 minutes.
04 - Gradually fold in flour mixture, then add milk, melted butter, and vanilla. Mix just until combined.
05 - Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
06 - Combine strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring, until thickened and jammy, about 7 minutes. Cool completely.
07 - Beat heavy cream, powdered sugar, and vanilla to stiff peaks. Chill until ready to use.
08 - Place one cake layer on a serving plate. Spread with strawberry filling, then a layer of whipped cream. Top with second cake layer. Cover entire cake with remaining whipped cream. Chill in the freezer for 1 hour, until very firm.
09 - Melt chocolate and coconut oil together in a heatproof bowl set over simmering water, stirring until smooth. Let cool to room temperature but still pourable.
10 - Remove cake from freezer. Pour chocolate shell mixture over the cold cake, letting it drip down the sides and fully cover. The chocolate will set quickly to a glossy shell.
11 - Decorate with fresh strawberries and edible gold leaf or chocolate shavings, if desired. Chill 30 minutes before slicing.
# Expert Advice:
01 -
- The combination of fresh strawberry filling and rich dark chocolate creates the perfect balance of sweet and sophisticated
- That moment when you tap the chocolate shell with your spoon and it cracks like magic never gets old
02 -
- The cake must be very cold before pouring the chocolate or the shell will not set properly and may slide off
- Room temperature chocolate shell mixture will give you the smoothest, most professional finish
03 -
- Freeze the assembled cake uncovered for 15 minutes before the chocolate pour to eliminate any crumbs in your finish
- A rotating cake stand makes applying the whipped cream and chocolate shell infinitely easier