This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!
Strawberry Chocolate Cake is the perfect springtime dessert! This single layer chocolate sheet cake is topped with a layer of strawberry cream cheese frosting, then another layer of a fudge-y chocolate frosting. Perfect for anyone who adores chocolate and strawberries. Makes one 9″x13″ cake.
Mother’s Day is this coming weekend, and I don’t know about you, but strawberries and chocolate always remind me of it.
When I was a kid, we’d pick up these decadent chocolate-covered strawberries for my mom at a local candy shop. The shop only made them for Mother’s Day, and they were insanely delicious and worth waiting the entire year for.
So those strawberries served as inspiration for this here Chocolate Ganache-Covered Strawberry Chocolate Cake.
More strawberry dessert recipes: Roasted Strawberry Cheesecake Popsicles / Small-Batch Strawberry Cupcakes with Strawberry Cream Cheese Icing / Patriotic Strawberry Bruschetta / Strawberry and Blueberry Hand Pies
My friends at Sprouts Farmers Market asked me if I’d develop and photograph a recipe for Mother’s Day featuring organic strawberries.
And as someone who should have purchased stock in organic strawberries because her family adores them so much, I obviously said, “YES.”
For the past few years, we’ve been shopping at Sprouts for organic fruits and veggies (as well as meats and pantry items) because their prices are super affordable. They also have a great variety.
So it made sense to head on down to our Sprouts store to pick up organic strawberries… and to walk around the store for recipe inspiration because I wasn’t 100% sure what I was going to make until we did some perusing.
Please tell me I’m not the only one who does this.
In the end, this cake was a no-brainer because it combines some of my favorite things into a dessert.
As an added bonus, the chocolate ganache actually covers up the strawberry cream cheese frosting layer, so the strawberry can be a nice pink surprise for a mama in your life if you don’t tell her about it in advance.
What you’ll need to make Strawberry Chocolate Cake
- 9”x13” baking dish
- Three bowls
- Hand mixer or stand mixer
- Offset spatula
- Serving platter
How to make a Chocolate Covered Strawberry Cake
Make and Bake the Chocolate Cake
Preheat the oven, and spray a baking dish with nonstick baking spray.
In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt together, and then whisk.
Using a hand mixer or a stand mixer, blend the melted butter and chocolate together in another bowl.
Add the sugar to the butter-chocolate mixture, and beat until combined.
Pour in the milk and coffee, and then mix. Add the eggs and vanilla next, beating until incorporated.
Sprinkle the dry ingredients into the wet ingredients, stirring until combined. You might have to scrape down the sides of the mixing bowl once or twice during this process to ensure everything has been mixed in.
Pour the cake batter into the prepared baking dish, and transfer to the oven. Bake for 20-23 minutes or until a toothpick comes out clean.
Let the cake cool before attempting the frosting.
Pro tip: Once the cake cools, pop it out of the baking dish. Wrap it in plastic wrap. Place it in the freezer.
Make the frostings
This cake calls for TWO different types of frosting. It’s a little extra, I know, but it’s utterly delightful, so go with me here.
For the strawberry frosting, you’ll make it in the blender.
Puree the strawberries. Once blended, add the cream cheese and blend until incorporated.
Next, add the powdered sugar, and blend until smooth.
Pour the strawberry frosting into a bowl or a mason jar, and store in the fridge until it’s time to ice the cake.
For the chocolate ganache frosting, you’ll mix it in a bowl.
Whisk together the powdered sugar and cocoa powder. Drizzle in the milk, and whisk until smooth.
Store in the fridge until it’s time to ice the cake.
Frost the chocolate sheet cake.
When the cake is completely cooled, drizzle the strawberry frosting on top. Spread it out with a butter knife or an offset spatula.
Transfer the cake to the freezer for 15-30 minutes so the strawberry frosting sets. (The longer you give it, the better. The strawberry frosting is lovely and gooey, but this makes adding the chocolate ganache frosting a little tricky.)
Once the strawberry layer has set, remove the cake from the freezer, and drizzle on the chocolate frosting. Gently spread on top of the strawberry layer.
Place the cake in the freezer for another 15-20 to ensure the chocolate sets.
Slice the cake, and enjoy!
Erin’s Easy Entertaining Tips for this Strawberry Surprise Chocolate Cake
Make the cake in advance! Ain’t nobody got time to rush a cake like this. I advise making it 1-2 days in advance, and storing it in the fridge. Cover it loosely in plastic wrap so it doesn’t pick up any fridge scents.
On Mother’s Day (or whenever you plan to serve this cake), remove it from the fridge an hour or two in advance to let it warm up. This will allow the strawberry filling to get gooey!
Let the strawberry filling be a surprise! Seeing my 4-year-old light up when she realized there was a PINK layer in this cake made my day.
Share the leftovers with neighbors. There’s nothing like letting people know you’re thinking of them by sharing a slice or two of cake.
After Mother’s Day (or whenever you serve this cake), take a few slices to your neighbors to say hello and to let ‘em have a little bit of this chocolate-strawberry goodness.
FAQs about this Chocolate Strawberry Cake
Can I decorate this cake with additional strawberries?
Absolutely! Feel free to use more organic strawberries to the top of this cake!
Slice them or leave them whole.
Either way, they’ll be beautiful!
How can I make this chocolate cake dairy free?
This cake has a lot of dairy elements to it, and because of that, I can’t recommend any swaps.
Can it be done? I’m sure!
Will it taste like it’s supposed to taste? I don’t know, which is why I don’t have a suggestion as to what to do.
Quick tips for making Chocolate Sheet Cake
- Make this cake in advance, and store it in the fridge on a platter, covered loosely with plastic wrap.
- Make sure the cake is completely cooled before frosting. Freeze the cake between frosting layers so that they don’t get mixed up.
- Use an offset spatula to spread the frosting on the cake!
Now who’s ready for a slice?!?
Scroll on down to learn how easy this Strawberry Chocolate Cake is to make!
- 1 cup unbleached all-purpose flour
- 1/3 cup Dutch process cocoa powder (unsweetened)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
- 4 oz. bittersweet chocolate baking bars, melted
- 1 cup granulated sugar
- ½ cup coffee, at room temperature
- ½ cup milk, at room temperature
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
Strawberry Frosting Layer
- 1 ½ cups powdered sugar
- 4 oz. cream cheese, softened
- ½ cup organic strawberries, hulled and halved (makes ¼ cup puree)
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 5 tablespoons milk
Make and Bake the Cake
- Preheat oven to 375°F. Spray a 9”x13” baking dish with nonstick baking spray, and set aside.
- Get out two mixing bowls for the batter.
- In the larger of the two bowls, sift the flour, cocoa powder, baking powder, baking soda and salt. Whisk.
- In the smaller bowl, use a hand mixer or a stand mixer with the paddle attachment to blend the melted butter and chocolate.
- When the butter and chocolate are combined, add the sugar. Beat together until everything is incorporated.
- Pour in the milk and coffee, and mix until combined.
- Add the eggs and vanilla, beating until incorporated into the wet ingredients.
- Sprinkle the dry ingredients into the wet ingredients, stirring until combined. You might have to scrape down the sides of the mixing bowl once or twice during this process to ensure everything has been mixed in.
- Pour the cake batter into the prepared baking dish.
- Bake for 20-23 minutes or until a toothpick comes out clean.
- Let the cake completely cool before frosting. (I will sometimes pop my cake out of the baking dish and place it in the freezer once it’s cooled down some to speed this time up.)
Make the Frostings
- In the base of a blender, puree the strawberries.
- When the strawberries have been blended, add the cream cheese mixture, and blend until smooth.
- Add the powdered sugar to the blender, and continue blending until everything is well mixed.
- In a medium-sized bowl, whisk together the powdered sugar and cocoa powder.
- Add the milk, and whisk until smooth.
- Set aside. Refrigerate if you make these in advance.
Frost the Cake
- When the cake is completely cooled, drizzle the strawberry frosting on top of it. Spread it out with a butter knife or an offset spatula.
- Place the cake in the freezer for 15-30 minutes so the strawberry frosting sets.
- Once the strawberry layer has set, remove the cake from the freezer, and drizzle on the chocolate frosting.
- Gently spread the chocolate frosting on top of the strawberry layer.
- Place the cake in the freezer for another 15-20 to ensure the chocolate sets.
- Slice the cake, and enjoy!
Amount Per Serving:Calories: 348 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 62mg Sodium: 294mg Carbohydrates: 51g Fiber: 2g Sugar: 39g Protein: 5g