Chocolate-Dipped Strawberry Cake

Votes: 2

This 12-inch strawberry cake will show off your big heart. To create the giant berry, we baked strawberry cake in bowls, then trimmed it into the strawberry shape, covered it all with frosting, and then topped it with a layer of melted chocolate. Sunflower seeds act as strawberry seeds, and fresh mint looks just like the leaves.

Time: 3 hours.
Complexity: average
Servings: 12 - 14

Step-by-step photo recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packages (520g each) strawberry cake mix (plus necessary ingredients)
2 packages (450 g each) of white cake cream
Non-stick cooking spray
30 drops of red food coloring
1/4 tsp vanilla extract
1/4 cup sunflower seeds
340 g semi-sweet chocolate, chopped
110 g butter, cut into pieces
12 large mint leaves, plus 1 stalk of mint with leaves
110 g white chocolate, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, cream, semi-sweet chocolate, white chocolate, vanilla extract, sunflower seeds, mint

Cooking the dish according to the recipe:

Fill a measuring cup two-thirds full with batter, divide the rest between bowls.

Take a glass measuring cup (240 ml) and two heat-resistant 1.4-liter bowls. Coat the insides with cooking spray. Prepare the cake mixes. Fill the measuring cup two-thirds full with batter, and divide the rest between the bowls.

Using a serrated knife, level the tops of the cakes you baked in bowls.

Bake the dough in the mug for 15 minutes, or in the bowls for 35-40 minutes. Let cool. Using a serrated knife, smooth the tops of the cakes baked in the bowls. Press the cut sides together using a little frosting.

Cut off a 2.5 cm piece from one side of the resulting “sandwich”.

Cut off a 2.5 cm piece from one side of the resulting “sandwich”. Turn it over with the cut side down.

Trim the small cake from the circle slightly on one side, then attach it to the larger cakes using cream.

Trim one side of the small cake from the mug slightly so it lays flat. Then, using frosting, attach it to the cake layers from the bowls, as shown in the photo.

Cover the entire cake with cream and freeze to set for 30 minutes.

Cover the entire cake with cream and freeze to set for 30 minutes.

Combine food coloring and vanilla extract in a small bowl, frost the cake, then arrange sunflower seeds in rows to simulate strawberry seeds.

Place the cake on a serving tray. Mix food coloring and vanilla extract in a small bowl. Carefully spread it over the wide half of the cake.

Place sunflower seeds in rows on the red part of the cake.

Melt chocolate with butter and spread over the bottom of the cake, allowing the chocolate to drip off the strawberries.

Melt the semisweet chocolate with butter in the microwave: heat for 30-second intervals, stirring. Spread the chocolate mixture over the bottom two-thirds of the cake, allowing it to drip onto a serving tray.

Arrange mint leaves around the top of the "strawberry" and insert a long mint stem into the cake.

Melt white chocolate and decorate with zig zags

Melt the white chocolate in the microwave in 15-second intervals, stirring constantly. Transfer to a resealable plastic bag. Snip off a corner and pipe the white chocolate in a zigzag pattern onto the semisweet chocolate frosting. Let the cake sit for 15 minutes.

Chocolate covered strawberries.