Strawberry Chocolate Shell Cake
This strawberry chocolate shell cake combines moist chocolate cake layers with a sweet strawberry filling and a glossy chocolate coating that hardens into a delicate shell. When sliced, the shell gently cracks to reveal the rich cake and fruity center inside, creating a stunning dessert perfect for celebrations, dinner parties, or special occasions.
Ingredients
Chocolate Cake
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Strawberry Filling
- 2 cups fresh strawberries chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Chocolate Shell
- 250 g semi sweet chocolate chopped
- 3 tbsp coconut oil
Optional Garnishes
- fresh whole strawberries for topping
- chocolate shavings
- powdered sugar for dusting
- whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients. Stir until just combined.
- Carefully add the hot coffee or hot water and mix gently. The batter will be thin.
- Divide the batter evenly between the cake pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before assembling.
- To make the strawberry filling, place chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes until the fruit softens.
- Mix the cornstarch and water in a small bowl to form a slurry. Stir it into the strawberry mixture and cook until the filling thickens.
- Remove from heat and allow the filling to cool completely.
- Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top.
- Place the second cake layer on top and chill the assembled cake in the refrigerator for 30 minutes.
- Melt the chocolate and coconut oil together in a microwave-safe bowl or using a double boiler. Stir until smooth and glossy.
- Remove the chilled cake from the refrigerator and slowly pour the melted chocolate over the top, allowing it to flow down the sides naturally.
- Let the chocolate set at room temperature until it forms a crisp shell before slicing and serving.
Notes
For the best shell texture, make sure the cake is well chilled before pouring the chocolate. A cold cake helps the chocolate harden quickly and form a delicate crackable layer.
Use good quality chocolate for a smoother, shinier finish. If the strawberry filling seems too thin, simmer it slightly longer until thickened.
You can substitute strawberries with raspberries or cherries for a different fruit flavor variation.