“SO HAND IN HAND THEY PASSED, THE LOVELIEST PAIR THAT EVER SINCE IN LOVE’S EMBRACES MET . . . . .” John Milton
Chocolate and Strawberries.
One of the most perfect pairings in the world of sweets. And if you want to be in love this Valentine’s Day, this cake will take you there!
Imagine fudge that is flecked with strawberries. This cake is dense and rich and worthy as a decadent dessert for a special occasion. It’s your favorite chocolate cake, mixed with smooth chocolate ganache. But the star ingredient are beautiful, sweet strawberries!
Did you know that February is National Chocolate Month? A perfect time for pairing chocolate and strawberries!
While we think of strawberries as a summer fruit, thanks to Driscoll’s I eat them all year round!
Just look at these beautiful berries!
While this cake looks really special, it comes together pretty quickly. You may certainly make it with a bakery or boxed cake and store bought ganache. But here, I will tell you how I made everything from scratch.
All you need is cubes of chocolate cake, creamy chocolate ganache and pretty sliced strawberries.
Bake or buy a 13 x 9 inch chocolate sheet cake. Cut it into cubes and place the cubes in your food processor. Pulse the cake until it is crumbly. Add 1 3/4 cups of the chocolate ganache. You will create a thick batter that looks like fudge.
Add 2 cups of sliced strawberries and mix it well to combine. Smooth the batter into a 9 inch springform pan which you have lined with parchment paper.
Cover the cake with some plastic wrap and place the pan in the freezer for 30 minutes. Remove the outer ring of the pan, invert the cake onto your cake plate and remove the parchment paper. Use the remaining ganache to frost the top and sides of the cake.
Garnish the cake with more beautiful Driscoll’s strawberries. I drizzled them with white chocolate!
Recipe inspired by Betty Crocker.
- 1 3/4 cups of all purpose flour
- 2 cups of granulated sugar
- 3/4 of a cup of unsweetened cocoa
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 large eggs
- 1 cup of buttermilk
- 1 cup of strong, black coffee
- 1/2 of a cup of vegetable oil
- 2 teaspoons of pure vanilla extract
Preheat your oven to 350 °F. Spray a 13 x 9 inch pan with Pam for baking; or grease and flour the pan. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Add the eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed for about 2 minutes. This batter is going to be thin. Pour it into your prepared pan and bake for about 35 minutes or until a toothpick comes out clean. Cool completely. Cut the cake roughly into 1 inch cubes. Place the cake cubes in your food processor and pulse until the cake is crumbled.
- 16 ounces of chopped semi sweet chocolate or chocolate chips
- 1 1/3 cups of heavy whipping cream
- 4 Tablespoons of unsalted butter
- 2 teaspoons of pure vanilla extract
- pinch of salt
Place the chocolate in a heat proof bowl. Bring the cream and butter just to a simmer in a small saucepan over medium heat. Pour the hot cream over the chocolate and cover the bowl with plastic wrap. Let the chocolate and cream sit for about 5 minutes. Whisk it until the chocolate is melted and the mixture is smooth. Add the vanilla and salt and stir to combine everything.
- 2 cups of sliced Driscoll’s strawberries
- 6 whole strawberries sliced in half
WHITE CHOCOLATE DRIZZLE:
- 1/4 of a cup of white chocolate chips
- 1 teaspoon of vegetable oil
Place the chips and oil in a microwave safe glass bowl and heat on high for 3o seconds. Stir to combine the chocolate until it is smooth. Pour it into a disposable piping bag or a plastic baggie. Snip a small piece off with a pair of scissors to create a thin point. Drizzle the chocolate over the strawberries. Let them set a few minutes before topping the cake.
To recap, grind your chocolate cake into crumbs in your food processor. Add 1 3/4 cups of ganache and the sliced strawberries. Mix to combine (the mixture will be VERY thick). Pour the mix into the prepared springform pan. Smooth the top. Cover with plastic and place in the freezer for 30 minutes. Remove the cake to a plate and frost with the remaining ganache. Garnish with strawberries. And enjoy!
Disclaimer: I received free berries and financial compensation from Driscoll’s for this post. However all opinions expressed here are my own. I was happy to write this post because I personally enjoy Driscoll’s berries all year round!
Looking for other ways to enjoy Driscoll’s strawberries? Try these: