Chocolate Dipped Strawberry Cake

Rich, decadent chocolate cake, enveloped in gorgeous strawberry buttercream, coated in mini chocolate chips, dripped with chocolate ganache, and topped with whole chocolate dipped strawberries… could there be anything more perfect for a Valentine’s Day celebration?

I’ve had this recipe tucked away for almost three years now, thinking I’d save it for my next cookbook, and I thought it (as many of the ones I’ve been saving are) was too good not to share asap! And with Valentine’s Day right at our doorstep, now is as good as time as any to share it with you.

I know I haven’t been sharing as many recipes lately on my website, and that’s the main reason – I’ve been hoarding them away for my next cookbook. However, I still want to make sure I’m sharing a few here and there to keep your taste buds satisfied and to keep building up your excitement for the next adventure ahead here for Baking with Blondie. Lots is in the works, but I’ve felt like I’ve been in a bit of a funk since the beginning of January.

The beginning of this year was a little rough with our car accident, with family members getting hurt, with awful things happening to some of my friends, with navigating the emotional beginning of our next step in our fertility journey, and me letting my guard down and letting unfair internet comments get to me. It’s been an exciting time behind the scenes with some major projects I’m working on (I want to shout them from the rooftops, but I promise I’ll share them when I’m ready, and they’re ready), but I’ve felt like dodging the punches of life has been a bit more tricky to dodge lately. So if I’ve seemed a bit more distant on IG, that’s why. If I haven’t been answering your emails or DMs promptly, that’s why. So much life happens without a square on IG to prove it’s existence. That’s a good thing (life should be lived off the ‘gram IMO), but it also makes it strange to just jump back in and pretend like everything is a bed of roses and picture perfect, when it’s been so up and down in my world.

Thankfully, God gives us grace, and life seems to move forward with optimism; letting the light back in, and fueling the fire behind my work. It’s been a fun time behind-the-scenes with Baking with Blondie, and I feel like I’m headed into my most exciting adventures yet.

With all that said, I couldn’t wait another second to share a recipe that everyone falls in love with the second their cake-loaded fork hits their tongue.

Valentine’s Day is all flowers and chocolate around here, and I know that’s super cliche. But I wouldn’t trade it for the world. We do a “fancy” family dinner at home with the boys on Valentine’s Day in the evening, then Ryan and I go out on our own dinner date together either on the 13th or 15th. We don’t do gifts – Ryan always comes through with flowers and I always write a note to him, and leave little chocolates out for the boys. We have fun decorating their Valentines’ for their classmates and teachers. This year my oldest has chosen Harry Potter ones and my youngest is pretty pumped about his Super Mario Bros themed ones. We decorate the house with simple decorations and make sure to do something special for grandparents. I want my boys to know that this is a day of sharing love in an extra special way, whether it’s their friends, parents, grandparents, neighbors, or even a secret special gift for a stranger to brighten their day. Aaaaaaand why not share a cake with the one you love, too, eh? 🙂

This cake’s base is my dark chocolate cake that many of you have come to fall in love with. It’s thick, dreamy, and bakes up beautifully. It’s also very simple to throw together. If you can’t find the cake mix to go along with the many other ingredients in the recipe, it’s okay! You don’t have to do Duncan Hines – Pillsbury, Betty Crocker, Store Brand… it all will work. I just prefer the taste of the DH brand. f

Next, THIS BUTTERCREAM IS OFF THE HOOK. Sorry for shouting. But if you’ve tasted it, you’ll holler right along with me. It’s based off a couple recipes in my Cake Confidence cookbook. I wanted to create a recipe that uses fresh strawberries so badly, and I know it can be done using a compote, but sometimes we don’t have time for waiting for berries to reduce on the stove. To solve that problem, I use freeze-dried strawberries pulsed into a fine powder, and strawberry emulsion. You can find the freeze-dried strawberries in the salad section, or right next to the nuts, dried fruit, etc. at the grocery store. As for the emulsion, Amazon for foreigners, and everyone here in the states should be able to find it at their local baking or craft stores. It’s heavenly. Start with 1 Tablespoon, taste it, and add more if you’d like. I prefer my extracts on the heavy side, so test your and go from there. I love the way the freeze-dried berries make the speckles in the buttercream without having to deal with fresh fruit and all the moisture it sometimes brings to the table. Lots of moisture from fruit sometimes creates big problems for buttercream, so this has been my go-to for a few years in getting that true strawberry taste in my buttercream.

I know lots of questions will come my way about the chocolate dipped strawberries, but really, they are a no-brainer! All I did was buy fresh strawberries from the store, wash them, pat them dry. Next, I just melted a package of Ghirardelli chocolate melting chocolate, dunked the berries in the melted chocolate, placed them on a sheet of parchment paper, and let them dry for a few minutes. They were ready to go in no time! I suggest making them the day you place them on your cake, that way there’s no “sweating” on the chocolate dipped berries on your cake that sometimes the fridge causes.

That’s it! Easy peasy and a recipe that anyone can master, and fall in love with at first bite. Can’t wait to see your Chocolate Dipped Strawberry Cakes! As always, make sure to tag me on IG @bakingwithblondie so I can see all the fun you’re having in the kitchen building your Cake Confidence :).

xo, Mandy