Indulgent Strawberry Chocolate Shell Cake arrives as a refined centerpiece: a tender cocoa sponge layered with bright strawberry compote and cloaked in a glossy chocolate shell. The contrast of silky dark chocolate against fragrant, ruby-red berries feels modern and sophisticated. For another elegant chocolate technique, consider the silky chocolate mayonnaise cake as a complementary study in texture and depth.
Why Make This Recipe
- Effortless Yet Elegant: straightforward assembly produces a show-stopping finish.
- Minimal Ingredients: focused components—sponge, compote, and chocolate shell—allow each flavor to sing.
- Impressive Flavor: ripe strawberry acidity lifts the deep cocoa, while the chocolate shell adds a crisp, snappy contrast.
This recipe elevates a classic layer cake by introducing a thin, temper-like chocolate shell that fragments pleasantly against a soft crumb. Pair with a crisp nibble or Cadbury chocolate clusters for a playful textural counterpoint.
Ingredients
Base (Chocolate Sponge)
- 140 g (1 cup) all-purpose flour, sifted
- 40 g (1/3 cup) Dutch-process cocoa powder, sifted
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup) unsalted butter, room temperature, cubed
- 3 large eggs, room temperature
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 60 ml (1/4 cup) whole milk, warm
Strawberry Sauce / Filling
- 400 g (about 3 cups) fresh strawberries, hulled and quartered
- 75 g (1/3 cup) granulated sugar (adjust to sweetness of berries)
- 1 tbsp lemon juice, fresh
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker compote)
Chocolate Shell (Coating)
- 300 g (10–11 oz) high-quality dark chocolate (65–70%), chopped
- 30 g (2 tbsp) coconut oil or light vegetable oil (for a glossy, snap-like shell)
- Flaky sea salt, for finishing
Topping / Garnish
- Fresh strawberries, halved or sliced
- Thin chocolate shards or edible gold leaf (optional)
Precision notes: use room temperature butter and eggs for even creaming; chop chocolate finely for smooth melting; choose ripe, fragrant strawberries.
How to Make Indulgent Strawberry Chocolate Shell Cake
- Prepare the sponge: Preheat oven to 175°C (350°F). Butter and line two 20 cm (8-inch) round cake pans. Whisk flour, cocoa, baking powder, and salt until combined.
- Mini-tip: Sift the cocoa with flour to avoid lumps; dry whisking improves aeration.
- Cream butter and sugar: Beat room-temperature butter and sugar until pale and airy (about 3–4 minutes). Add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl so the batter is smooth and glossy.
- Sensory cue: batter should smell gently sweet with cocoa and hold soft peaks.
- Combine wet and dry: Fold dry ingredients alternately with warm milk into the batter, mixing just until homogeneous. Divide between pans and smooth tops. Bake 20–25 minutes, or until a skewer comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to racks.
- Mini-tip: avoid overmixing to keep crumb tender.
- Make the strawberry compote: In a saucepan, combine quartered strawberries, sugar, and lemon juice. Cook over medium heat until berries release juices and start to break down, 6–8 minutes. Stir in cornstarch slurry if you prefer a thicker consistency; cool to room temperature.
- Sensory cue: vibrant red color and bright, tart aroma.
- Assemble layers: Trim cake crowns for even surfaces. Place one layer on a cake board, spread a thin layer of cooled compote, then top with the second sponge. Chill briefly to set the filling—about 15 minutes.
- Prepare the chocolate shell: Gently melt chopped chocolate and coconut oil together over a bain-marie or in short bursts in the microwave, stirring between intervals until smooth and glossy. Allow the mixture to cool until just pourable but not warm (around 30–33°C / 86–91°F for best snap).
- Mini-tip: If you prefer a tempered finish, seed with small pieces of solid chocolate and stir until gloss appears and temperature falls.
- Glaze the cake: Place the chilled assembled cake on a wire rack over a tray. Pour the chocolate in a steady stream, letting it coat and form a thin shell. Use an offset spatula to smooth any gaps and encourage drips for a natural edge. Sprinkle flaky sea salt while the shell is still wet.
- Sensory cue: the chocolate should set to a crisp snap and carry a warm roasted cocoa aroma.
- Garnish and rest: Decorate with fresh strawberry halves and chocolate shards. Allow the shell to fully set in a cool spot (not the fridge) for 20–30 minutes before serving.
- Mini-tip: refrigerate only if ambient temperature is too warm; rapid cooling can cause bloom.
How to Serve Indulgent Strawberry Chocolate Shell Cake
Serve on a wide, white platter to showcase contrasts. Slice with a warm, dry knife for clean edges and place each slice slightly angled to display the chocolate shell’s fracture and the strawberry layer’s color. Add a quenelle of softly whipped cream or a small spoon of extra compote on the plate for acidity and movement. Garnish with a few microherbs or edible flowers for a refined touch.
How to Store Indulgent Strawberry Chocolate Shell Cake
Keep wrapped loosely in the fridge for up to 3 days to preserve the compote. To retain chocolate snap, store in a cool, dry place if ambient temperature permits; otherwise refrigerate and rest at room temperature for 20 minutes before serving so textures relax without sweating. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 1 month; thaw overnight in the fridge and bring to room temperature before serving.
Tips to Make Indulgent Strawberry Chocolate Shell Cake
- Chill briefly between assembly and glazing: a slightly firm cake prevents the filling from bleeding into the shell.
- Control chocolate temperature: too hot and the shell will be dull; too cool and it won’t flow smoothly.
- Use ripe but firm strawberries to avoid excess moisture in the compote.
- For ultra-clean slices, warm the knife under hot water, dry thoroughly, then slice.
Variation (if any)
- Champagne Strawberries: macerate strawberries in a tablespoon of sparkling wine for a festive lift.
- White Chocolate Shell: substitute high-quality white chocolate and reduce coconut oil to 15 g for a subtler, creamy shell.
- Individual Portions: make cupcakes or small entremets with the same layers and a tempered chocolate dome for elegant single servings.
FAQs
Can I make the cake ahead of time?
Yes. Bake and prepare the compote one day ahead. Assemble and glaze on the day you plan to serve to keep the shell crisp and the filling fresh.
What if my chocolate shell blooms or loses shine?
Bloom usually indicates temperature shock. Gently reheat the chocolate to a low temper and recoat, or store the final cake in a consistently cool environment to minimize moisture exposure.
Can I use frozen strawberries for the compote?
You can, but thaw and drain excess liquid first. Reduce added sugar slightly, as frozen fruit can be sweeter once concentrated.
Is tempering necessary for the shell?
Tempering isn’t required if you use coconut oil to aid setting, but tempering produces the best snap and long-term shine for display pieces.
Conclusion
This Indulgent Strawberry Chocolate Shell Cake balances texture—silky sponge, bright compote, and a delightfully crisp shell—with restrained ingredients and a polished silhouette. It’s an elegant dessert for dinner parties or a refined weekend project. If you enjoy exploring layered confections, studying complex assembly techniques like those used in the 30-Layer Rainbow Mille Crepe Cake – Indulge With Mimi can inspire new approaches to thin layers and finishing. Share your plating ideas or adaptations in the comments and tell us: How would you make this dish your own?
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Indulgent Strawberry Chocolate Shell Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A luxurious chocolate sponge cake layered with strawberry compote and encased in a glossy chocolate shell.
Ingredients
- 140 g (1 cup) all-purpose flour, sifted
- 40 g (1/3 cup) Dutch-process cocoa powder, sifted
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup) unsalted butter, room temperature, cubed
- 3 large eggs, room temperature
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 60 ml (1/4 cup) whole milk, warm
- 400 g (about 3 cups) fresh strawberries, hulled and quartered
- 75 g (1/3 cup) granulated sugar (adjust to sweetness of berries)
- 1 tbsp lemon juice, fresh
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker compote)
- 300 g (10–11 oz) high-quality dark chocolate (65–70%), chopped
- 30 g (2 tbsp) coconut oil or light vegetable oil
- Flaky sea salt, for finishing
- Fresh strawberries, halved or sliced (for garnish)
- Thin chocolate shards or edible gold leaf (optional for garnish)
Instructions
- Preheat oven to 175°C (350°F). Butter and line two 20 cm (8-inch) round cake pans.
- Whisk flour, cocoa, baking powder, and salt until combined.
- Beat room-temperature butter and sugar until pale and airy, about 3–4 minutes. Add eggs one at a time, fully incorporating each before adding the next.
- Fold dry ingredients alternately with warm milk into the batter. Divide between pans and smooth tops. Bake for 20–25 minutes or until a skewer comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to racks.
- In a saucepan, combine quartered strawberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes until berries release juices and start to break down. Stir in cornstarch slurry if a thicker consistency is desired; cool to room temperature.
- Trim cake crowns for even surfaces. Place one layer on a cake board, spread a thin layer of cooled compote, then top with the second sponge. Chill for about 15 minutes to set the filling.
- Melt chopped chocolate and coconut oil together over a bain-marie or microwave until smooth and glossy. Cool until just pourable but not warm.
- Pour chocolate over the chilled assembled cake, allowing it to coat and form a thin shell. Use an offset spatula to smooth any gaps and sprinkle flaky sea salt while the shell is wet.
- Decorate with fresh strawberry halves and chocolate shards. Allow the shell to set in a cool spot for 20–30 minutes before serving.
Notes
Pair with whipped cream or extra compote. Store in the fridge for up to 3 days or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 38g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg