Strawberry Chocolate Shell Cake (Printer-friendly)

Vanilla sponge layered with sweet strawberry filling and whipped cream, topped with a stunning crackling chocolate shell for an impressive dessert.

# What You'll Need:

→ Sponge Cake

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 4 large eggs, room temperature
05 - 1 cup granulated sugar
06 - ½ cup whole milk, room temperature
07 - ½ cup unsalted butter, melted and cooled
08 - 2 teaspoons pure vanilla extract

→ Strawberry Filling

09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 tablespoon lemon juice
12 - 2 teaspoons cornstarch

→ Whipped Cream

13 - 1 ¼ cups heavy cream, cold
14 - 3 tablespoons powdered sugar
15 - 1 teaspoon vanilla extract

→ Chocolate Shell

16 - 2 cups dark chocolate (60–70% cocoa), chopped
17 - 2 tablespoons coconut oil

→ Decoration

18 - Fresh strawberries, halved
19 - Edible gold leaf or chocolate shavings

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl.
03 - Beat eggs and sugar with an electric mixer on high speed until pale and fluffy, about 5 minutes.
04 - Gradually fold in flour mixture, then add milk, melted butter, and vanilla. Mix just until combined.
05 - Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
06 - Combine strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring, until thickened and jammy, about 7 minutes. Cool completely.
07 - Beat heavy cream, powdered sugar, and vanilla to stiff peaks. Chill until ready to use.
08 - Place one cake layer on a serving plate. Spread with strawberry filling, then a layer of whipped cream. Top with second cake layer. Cover entire cake with remaining whipped cream. Chill in the freezer for 1 hour, until very firm.
09 - Melt chocolate and coconut oil together in a heatproof bowl set over simmering water, stirring until smooth. Let cool to room temperature but still pourable.
10 - Remove cake from freezer. Pour chocolate shell mixture over the cold cake, letting it drip down the sides and fully cover. The chocolate will set quickly to a glossy shell.
11 - Decorate with fresh strawberries and edible gold leaf or chocolate shavings, if desired. Chill 30 minutes before slicing.

# Expert Advice:

01 -
  • The contrast between the silky strawberry filling and that satisfying crack when your spoon breaks through the chocolate shell is absolute magic
  • This cake looks like it came from a fancy bakery but actually relies on straightforward techniques you will master quickly
02 -
  • The cake absolutely must be frozen firm before you pour the chocolate, otherwise the shell will not set properly and you will have a melty mess
  • If your chocolate shell looks streaky or dull, it means the chocolate was too hot or too cold when you poured it, so aim for body temperature
03 -
  • Place your cake pan on a wire rack with a tray underneath when pouring the chocolate to catch the drips and reuse them
  • If you get air bubbles in the chocolate shell, gently tap the sides of the cake or use a warm spatula to smooth them out

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