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Perfect Chocolate Covered Strawberry Bouquet Cake

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A simple yet stunning chocolate covered strawberry bouquet cake that’s perfect for special occasions, combining a moist cake base with glossy chocolate-coated strawberries arranged in a beautiful bouquet.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup (240 ml) whole milk
  • 2 teaspoons vanilla extract
  • About 20 medium-sized fresh strawberries, firm and ripe
  • 8 ounces (225 g) good-quality dark or semi-sweet chocolate chips
  • 1 tablespoon vegetable oil
  • About 20 wooden skewers or lollipop sticks
  • Optional: fresh mint leaves or edible flowers for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time to the butter mixture, beating thoroughly after each addition. Mix in vanilla extract.
  5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  6. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  8. Wash and dry strawberries thoroughly, removing leaves but keeping stems intact.
  9. Melt chocolate chips with vegetable oil using a double boiler or microwave in short bursts, stirring until smooth and glossy.
  10. Dip each strawberry about ¾ of the way into melted chocolate, letting excess drip off. Place on parchment paper or wire rack and chill for 10-15 minutes until chocolate is firm.
  11. Once cake is cooled, insert wooden skewers into cake at an angle, spacing evenly to hold chocolate-covered strawberries in a bouquet shape, varying heights for a natural look.
  12. Optionally, tuck fresh mint leaves or edible flowers between strawberries for garnish.
  13. Keep cake refrigerated until ready to serve. Bring to room temperature about 15 minutes before slicing.

Notes

Use medium-sized, firm strawberries for best results. Make sure strawberries are completely dry before dipping to prevent chocolate from seizing. Melt chocolate slowly and add vegetable oil for a glossy finish. Insert skewers deep enough to hold strawberries but not so deep to break the cake. Chill cake if crumbly before inserting skewers. Work in batches when dipping strawberries to avoid chocolate hardening too quickly.

Nutrition

Keywords: chocolate covered strawberries, bouquet cake, special occasion dessert, easy cake recipe, strawberry cake, chocolate dessert

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