Chocolate Covered Strawberry Galentine's Cake

Name: Chocolate Covered Strawberry Galentine's Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 oz semi-sweet chocolate, chopped; 1 pound fresh strawberries, hulled

Highlighted under: Culture Inspired Recipes

I absolutely love making this Chocolate Covered Strawberry Galentine's Cake for my friends during our special Galentine's celebrations. It brings together the rich, indulgent flavor of chocolate with the fresh, fruity taste of strawberries, creating a confection that feels both festive and luxurious. The vibrant colors and textures make it as beautiful as it is delicious, and I find that slicing into it always brings smiles and joy. This cake is perfect for sharing, and it's impressively easy to whip up, making it a go-to for any gathering.

Created by

Anna

Last updated on 2026-01-05T23:24:54.799Z

I wanted to create a cake that would not only celebrate my amazing friends but also encapsulate the joy of friendship. That's when I landed on the idea of a Chocolate Covered Strawberry Galentine's Cake, combining two of our favorite treats. The moment I bit into the cake, I knew I had succeeded; the chocolate ganache paired perfectly with the juicy strawberries, bringing back memories of our gatherings over the years.

While developing this recipe, I found that using fresh strawberries not only enhances the flavor but also adds a beautiful contrast to the whipped chocolate. For the ganache, letting it cool slightly before pouring over the cake ensures that it won’t slide right off, adhering beautifully instead. This little trick makes quite a difference!

        Why You Will Love This Cake
        Decadent layers of rich chocolate and fresh strawberries
A stunning presentation that’s perfect for any gathering
Easy to make with simple ingredients and a quick prep time

      

Understanding the Layers

The Chocolate Covered Strawberry Galentine's Cake features moist layers of rich chocolate cake that provide a decadent base. The combination of all-purpose flour and cocoa powder creates a tender crumb, while the baking powder and baking soda ensure the cake rises perfectly. Mixing the wet and dry ingredients just until combined is crucial to avoiding overmixing, which can lead to a tougher texture.

Pouring in the boiling water at the end of the wet mixing step is not just a last-minute addition; it enhances the chocolate flavor and ensures a moist cake. It’s a unique technique that makes the batter thin, yet yields a cake that is anything but dry. For those who might prefer a lighter option, consider substituting half the all-purpose flour with cake flour for an even tenderer crumb.

Creating the Perfect Ganache

When making the ganache, heating the heavy cream just until it simmers is essential; too high of a temperature can cause the cream to boil over and affect the smooth, glossy finish of the ganache. After adding the chocolate, let it sit for a minute before stirring. This helps the chocolate melt evenly, ensuring a creamy consistency without lumps.

If you're looking for a variety in flavors, try adding a splash of vanilla extract or a tablespoon of flavored liqueur to the ganache for an extra depth. Also, remember to let the ganache cool until it thickens slightly before pouring it over the cake to prevent it from just running off the sides.

Storing and Serving Tips

This cake can be made ahead of time and stored in the refrigerator for up to three days. To retain its moisture, wrap each layer tightly in plastic wrap before refrigerating. When you're ready to serve, let it come to room temperature for a softer texture, as the cold ganache can be quite firm. If you want to freeze the cake, it freezes well for up to two months. Just ensure it's wrapped properly to avoid freezer burn.

For an elegant touch, consider garnishing with mint leaves alongside the fresh strawberries. This not only adds a pop of color but also a refreshing flavor that complements the sweetness of the chocolate and strawberries. Make sure to slice with a sharp knife for cleaner cuts, revealing the beautiful layers inside.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache and Topping

1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 pound fresh strawberries, hulled

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until smooth. Gradually stir in the boiling water. The batter will be thin.

Bake the Cakes

Pour the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Ganache

In a saucepan, heat the heavy cream over low heat until just simmering. Remove from heat and add the chopped chocolate. Stir until smooth and let cool slightly.

Assemble the Cake

Place one cake layer on a serving plate. Pour half of the ganache over the first layer. Arrange the fresh strawberries on top.

Add the second layer of cake and pour the remaining ganache over the top, allowing it to run down the sides.

Serve

Decorate the top with additional fresh strawberries and serve chilled or at room temperature. Enjoy!

Pro Tips

For a richer flavor, consider adding a splash of espresso to the batter or the ganache. Also, ensure your strawberries are at room temperature for the best taste and texture.

Ingredient Variations

While semi-sweet chocolate works beautifully for the ganache, you can experiment with dark chocolate for a richer taste or milk chocolate for a sweeter flavor. If you're looking to accommodate dietary needs, use dairy-free chocolate and non-dairy milk to keep the cake vegan. The strawberries can also be swapped for other berries like raspberries or even cherries for a different fruity profile.

For those who prefer a less sweet cake, you might want to reduce the granulated sugar by 1/4 cup. This adjustment can help balance the sweetness of the ganache and toppings if you’re using particularly sweet strawberries. Just keep in mind that it may slightly affect the texture, so monitor the baking time closely.

Troubleshooting Common Issues

If your cake domes in the center while baking, it might be due to overly vigorous mixing or too much baking powder. To avoid this, mix just until combined and double-check the freshness of your leavening agents. If you notice this problem, you can level the tops while cooling for a more even stacking during assembly.

Another common issue is the ganache not setting properly. If this happens, it may have been mixed too quickly, leading to a separate appearance. If your ganache is too runny, try refrigerating it for a short time and then re-whipping it until thickened. This can give you that luxurious texture you desire for topping the cake.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are recommended for their taste and texture, you can use frozen ones in a pinch. Just ensure they are thawed and drained well.

→ How do I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to reach room temperature before serving for the best flavor.

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and store them wrapped tightly in plastic wrap at room temperature for up to two days before assembly.

→ Is this recipe suitable for gluten-free diets?

To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.