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Delicious Chocolate Whipped Cream Strawberry Cake adorned with fresh strawberries

Chocolate Whipped Cream Cake with Strawberries

A decadent dessert featuring soft chocolate cake layers, creamy whipped chocolate, and fresh strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Forms the structure of the cake.
  • 3/4 cup cocoa Intense chocolate flavor that elevates the cake.
  • 2 cups sugar Balanced sweetness that complements the chocolate.
  • 2 tsp baking powder Helps the cake rise beautifully.
  • 1 tsp baking soda Adds fluffiness to the cake.
  • 1/2 tsp salt Balances the sweetness.
  • 2 eggs eggs Binds the ingredients for a tender crumb.
  • 1 cup soured milk Keeps the cake moist.
  • 1 cup black coffee Enhances the chocolate flavor.
  • 1/2 cup vegetable oil Keeps the cake moist and tender.
  • 1 tsp vanilla extract Adds a warm, fragrant note.
  • 2 cups dark chocolate chips (50% cocoa or higher) Provides a deep, robust chocolate taste.
For the Whipped Cream
  • 2 cups whipping cream Light and fluffy, it forms the cake’s airy layers.
  • 2 rounded tbsp icing sugar Sweetens and stabilizes the whipped cream.
  • 3/4 cup chocolate chips For the chocolate ganache.
  • 3 tbsp butter Enhances the flavor with its creamy richness.
  • 1 1/2 tbsp corn syrup Adds sweetness and a glossy finish to the glaze.
For the Decoration
  • 2 pounds fresh strawberries, washed Juicy, sweet berries that add freshness.

Method
 

Preparation
  1. Combine all cake ingredients in a large mixing bowl and beat with an electric mixer for 2 minutes to ensure well incorporation.
  2. Pour the batter into 2 greased and floured 8 or 9-inch cake pans.
  3. Preheat your oven to 350°F (175°C) and bake the cakes for 30-35 minutes.
  4. After baking, cool the cakes in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Whipped Cream
  1. In a small saucepan over low heat, scald 1/2 cup of the whipping cream without boiling.
  2. Add the 3/4 cup of chocolate chips and stir until melted.
  3. Whip the remaining 1 1/2 cups of whipping cream with the icing sugar until firm peaks form.
  4. Gently fold the melted chocolate into the whipped cream in 3 portions until fully incorporated.
Assembly
  1. Melt the butter in a small saucepan and stir in the corn syrup. Remove from heat, then add the chocolate chips until smooth.
  2. Clean and hull strawberries to cover the bottom layer of the cake.
  3. Place the bottom layer of the cake on a serving plate, spread whipped cream filling over it, and arrange cleaned strawberries on top.
  4. Add the remaining whipped chocolate cream on top to fill in gaps and cover the cake evenly.
  5. Refrigerate for a couple of hours to set. Add top layer and pour warm ganache over it.
  6. Garnish with additional strawberries before serving.

Notes

To ensure your cake layers are light and fluffy, avoid over-mixing the batter. Use high-quality chocolate for the best results.