It is strawberry season and whilst in the summer strawberries are enjoyed with cream, they are equally as delicious with chocolate. Here is how to make a show stopping chocolate and strawberry cake.
This cake is filled with chocolate buttercream and chocolate sprinkles then topped with chocolate buttercream swirls and chocolate dipped strawberries. To get the best structure, chill the cake once you have filled it with the buttercream. Always serve at room temperature too.




Follow the chocolate sponge recipe below. It works for me always and the end result is a moist cake. This is as a result of the oil. The intense chocolate taste is from the coffee (which you cannot taste but plays a role in intensifying the taste of chocolate). In a cake you only use 1-2 tsps of coffee so it is not that much. You can omit it all together.
How long will the Chocolate and Strawberry cake last?
Depending on the room temperature this cake can last 3 days however the strawberries should be enjoyed earlier. This is because the juice from the strawberries may start to release and you will not longer have the crisp topping on your strawberries. The strawberries are best enjoyed within 24 hours.
Can I make this cake in advance?
I like to make the cake the day before so it is all set. I would recommend making the strawberries on the day the cake is going to be enjoyed. Chill the cake to ensure it is all set but keep it at room temperature for at least an hour. Chocolate dipped strawberries add the wow factor to this cake. You can prep your strawberries the day before and get your chocolate for melting ready.
Can I add sliced strawberries to the cake layers?
Adding slices strawberries to the layers on this cake will make it even more fruiter and delightful. Ensure the strawberries are not over ripe. You do not need to add the chocolate dipped strawberries on top. You can use normal sliced strawberries
Tips for the best chocolate covered strawberries
- Ensure you use fresh strawberries with no bruises. Any juices may lead to the chocolate not setting well
- The strawberries must be totally dry before dipping them in the chocolate
- The chocolate should be evenly melted but not too hot
- If you want to top the strawberries with nuts or coconut, do so after dipping them the first time in the chocolate and whilst the chocolate is runny
- A metal skimmer slotted spoon is great for letting the chocolate coated strawberries dry. You can get one for around £7. It’s great for frying and works well for this recipe as a stand.
- If you do not have this use baking parchment paper to rest the strawberries while the chocolate sets. Shaking excess chocolate once you dip your strawberry will prevent it from forming a pool and dripping
- Enjoy the strawberries within 24 hours
How to bake your soft chocolate sponge
You don’t need a machine to beat the cake. You just need to combine the ingredients and ensure you do not over mix the mixture.
To assemble the cake, place the chocolate dipped strawberries on the swirls.
Chocolate Strawberry Cake
Ingredients
CHOCOLATE CAKE INGREDIENTS
- 225 g plain flour
- 250 g caster sugar
- 100 g light brown sugar
- 85 g cocoa powder
- 1 ½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 eggs
- 250 ml milk
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 150 ml boiling water
- 1 tsp coffee
CHOCOLATE ICING
- 200 grams butter
- 400 grams icing sugar
- 50 grams cocoa powder
- 6-8 tbsps of water
CHOCOLATE COVERED STRAWBERRIES
- 20 Fresh Strawberries Bruised and blemished ones will not work as well for this recipe
- 120 grams Dark Chocolate
- 50 grams White Chocolate
Instructions
CHOCOLATE CAKE
- Line 2 8 inch baking tins. * See notes for different cake tin sizes. Preheat the oven at 180 degrees celcius
- Sieve then mix all the dry ingredients together
- In a separate bowl whisk the eggs, milk, oil and vanilla extract the add this to the dry ingredients and combine
- Mix 1 tsp of coffee with the boiling water then add it to the rest of the mixture until combined. Don’t over mix
- Pour the mixture into your baking tins then bake for 30-35 minutes, until a skewer comes out clean.
- Once the cake is baked, leave it to cool at room temperature then after 10 minutes take the cake out of the tin and let this totally cool.
CHOCOLATE BUTTERCREAM
- While the cake is cooling prepare your icing.
- Beat the butter until it’s almost pale white and a light texture. Sift in the icing sugar and gently fold the mixture together with a spoon or spatula. Doing this avoids the cloud of icing sugar.
- If you need to add in a couple of tablespoons of water.
- Once the mixture is combined, beat it until it is light and fluffy. This takes at least 5 minutes. Add in some more water as you go along to loosen it up.
- Once combined, add in the cocoa powder and mix with a spatula before whisking again. The buttercream gets a deeper colour the next day because the cocoa powder is full absorbed into the buttercream.
ASSEMBLY OF THE CAKE
- Cut the layers of your cake. This will give it height and also add in more buttercream.
- Place your bottom layer on your cake stand then place some icing on it followed by some chocolate sprinkles. Keep repeating until you have covered all your layers.
- Now make swirls on the top of the cake around the edge. Add some sprinkles on them
- Chill the cake for about 30 minutes to let the buttercream set. At this point you can make the chocolate covered strawberries. See next steps on how to make them
- Once your strawberries are made, place each one on a swirl
CHOCOLATE COVERED STRAWBERRIES
- Wash your strawberries and dry well. You need to ensure the strawberries are totally dry.
- Insert a toothpick in the stem of each of your strawberries
- On a chopping board place put some baking paper, then place your skimmer slotted spoon. This is where you are going to put your dipped strawberries so they cover uniformly
- Melt your dark chocolate in 30 second intervals in the microwave. Keep stirring to ensure the chocolate does not burn and is evenly melted. You want it totally melted and not too hot
- Holding the strawberry by the toothpick, dip it into the melted chocolate and gently shake to get rid of the excess chocolate. This will stop a pool of chocolate forming
- Place the toothpick into one of the holes in your skimmer slotted spoon. It should balance well and the spoon should not move too much. Repeat until all the strawberries are covered with the dark chocolate and are on the spoon.
- Lift your chopping board and place the strawberries in the fridge for a minute
- Melt your white chocolate the same way you melted your dark one, ensuring you do not burn it
- Take your strawberries out the fridge then drizzle the white chocolate on top. To drizzle the whole strawberries, twist the toothpick to turn the strawberry and repeat Chill the strawberries for another minute, pull out the toothpicks and they are ready to enjoy/to decorate your cake with
Notes



This Chocolate and Strawberry Cake is decadent and perfect for any occasion including Afternoon Tea. Once you make your cake and your chocolate covered strawberries, you can add on more textures to it too.
Looking for more cake inspiration? How about a patterned swiss roll inspired by One Love.
Got any questions? Send me a message.