Chocolate Dipped Strawberry Cake Recipe

Recipe and photo from Wilton.com

Send a sweet treat arrow straight to their heart with this luscious chocolate-covered strawberry cake. Layers of rich chocolate cake are surrounded, both inside and out, with strawberry buttercream, that's then topped off with chocolate ganache and chocolate-covered strawberries. Get ready to fall in love.

MAKES: CAKE SERVES 24

• 1 box (16.5 oz.) devil's food cake mix
• 3/4 cup sour cream
• 3/4 cup vegetable oil
• 3 eggs
• 1/4 cup water
• 2 tablespoons instant coffee
• 3/4 cup (1-1/2 sticks) butter, softened
• 3/4 cup solid vegetable shortening
• 1-1/2 teaspoons Clear Vanilla Extract
• 6 cups sifted confectioners' sugar (about 1-1/2 pounds)
• 1/2 cup fresh or frozen and thawed strawberries (about 6 medium strawberries)
• pinch of salt
• 1/4 cup heavy whipping cream
• 6 ounces bittersweet chocolate, roughly chopped
• whole fresh strawberries, optional
• Non-stick vegetable pan spray
• Heart Tasty-Fill Pan

1. Preheat oven to 350°F. Prepare Tasty Fill Heart Shaped Pan with vegetable pan spray.
2. In a large bowl, combine cake mix, sour cream, oil, eggs, water, and instant coffee. Beat on low for 30 seconds. Scrape the bowl and continue beating on medium speed for 2 minutes. Divide the batter evenly between two pans.
3. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely.
4. In a small saucepan over medium-low heat, mash strawberries with water and salt. Cook, stirring frequently, until reduced to about 1/4 cup of liquid. Cool completely.
5. In a large bowl, beat butter and shortening with an electric mixer until smooth. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often. Add strawberries and beat until light and fluffy. Spoon half of the mixture into cavities of cooled cakes. Assemble the cake by inverting the top layer onto the bottom layer. Spatula ice the outside of the cake with the remaining icing. Chill the cake until the icing is firm, at least 30 minutes.
6. In a small saucepan, warm cream until it begins to steam; do not boil. Remove from heat and stir in chopped chocolate. Continue stirring until the chocolate is smooth and glossy. Cool slightly.
7. Remove the cake from the refrigerator and pour the chocolate over the top of the cake, pushing slightly over the edges with a spatula. Dip strawberries in the remaining chocolate and place on top of the cake if desired. Refrigerate until ready to serve.