Dark Chocolate-Covered Strawberry Cake

Health score
8%
Dark Chocolate-Covered Strawberry Cake
330 min.
8
849kcal

Suggestions


Indulge in the decadent delight of our Dark Chocolate-Covered Strawberry Cake, a dessert that beautifully marries the rich flavors of dark chocolate and the fresh sweetness of strawberries. Perfect for any celebration or simply to satisfy your sweet tooth, this cake is sure to impress your family and friends.

Imagine layers of moist, strawberry-infused cake, lovingly frosted with creamy dark chocolate frosting that melts in your mouth. Each slice is a harmonious blend of flavors and textures, with the luscious strawberries adding a burst of freshness that elevates this dessert to a whole new level. Whether you're hosting a birthday party, a romantic dinner, or just a cozy gathering, this cake is the centerpiece that will steal the show.

With a preparation time of just over five hours, including chilling, this cake is well worth the wait. The combination of frozen strawberries and strawberry-flavored gelatin creates a delightful surprise in every bite, while the dark chocolate frosting adds a touch of elegance. Garnished with fresh strawberries, this cake not only tastes divine but also looks stunning on any dessert table.

So, roll up your sleeves and get ready to create a masterpiece that will leave everyone asking for seconds. Your taste buds will thank you!

Ingredients

  • containers chocolate frosting dark
  •  eggs 
  • servings strawberries fresh for garnish
  • 15 oz strawberries pureed frozen with sugar, thawed,
  • box strawberry gelatin (4-serving size)
  • 0.5 cup vegetable oil 
  • 0.3 cup water 
  • box cake mix white

Equipment

  • bowl
  • oven
  • whisk
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350F. Grease bottom and sides of 2 (9-inch) round cake pans with shortening, or spray with cooking spray.
  2. In large bowl, stir together cake mix and gelatin mix with whisk. With electric mixer, beat in pureed strawberries on medium speed. Beat in eggs one at a time.
  3. Add oil and water; beat about 2 minutes or until smooth. Divide batter evenly between cake pans.
  4. Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 20 minutes. Carefully invert cakes onto cooling racks. Cool completely, about 45 minutes.
  5. Refrigerate cooled cakes 4 hours or overnight to make icing the cake easier.
  6. Place 1 cake, right side up, on serving plate.
  7. Spread frosting on top of cake.
  8. Place second cake layer, upside down, on top of frosted cake.
  9. Spread frosting over top and sides to completely cover cake. (You may not need all of second container of frosting.)
  10. Garnish cake with fresh strawberries.

Nutrition Facts

Calories849kcal
Protein4.01%
Fat28.32%
Carbs67.67%

Properties

Glycemic Index
10
Glycemic Load
4.48
Inflammation Score
-7
Nutrition Score
20.613043598507%

Flavonoids

Cyanidin
3.31mg
Petunidin
0.22mg
Delphinidin
0.61mg
Malvidin
0.02mg
Pelargonidin
48.99mg
Peonidin
0.1mg
Catechin
6.13mg
Epigallocatechin
1.54mg
Epicatechin
0.83mg
Epicatechin 3-gallate
0.3mg
Epigallocatechin 3-gallate
0.22mg
Naringenin
0.51mg
Kaempferol
0.99mg
Myricetin
0.08mg
Quercetin
2.19mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:849.13kcal
42.46%
Fat:27.73g
42.65%
Saturated Fat:8.66g
54.11%
Carbohydrates:149.06g
49.69%
Net Carbohydrates:143.38g
52.14%
Sugar:111.4g
123.78%
Cholesterol:81.84mg
27.28%
Sodium:738.19mg
32.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.83g
17.66%
Vitamin C:115.93mg
140.52%
Manganese:1.17mg
58.63%
Phosphorus:413.11mg
41.31%
Folate:104.35µg
26.09%
Fiber:5.67g
22.69%
Iron:4.08mg
22.64%
Vitamin E:3.35mg
22.36%
Selenium:14.72µg
21.03%
Copper:0.4mg
20.15%
Calcium:194.99mg
19.5%
Vitamin B2:0.31mg
18.1%
Potassium:594.79mg
16.99%
Magnesium:59.45mg
14.86%
Vitamin B1:0.21mg
14.09%
Vitamin B3:2.46mg
12.28%
Vitamin K:11.16µg
10.63%
Vitamin B5:0.81mg
8.07%
Zinc:1.19mg
7.92%
Vitamin B6:0.15mg
7.7%
Vitamin B12:0.2µg
3.26%
Vitamin D:0.44µg
2.93%
Vitamin A:143.59IU
2.87%