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Strawberry Chocolate Shell Cake with rich dark chocolate layers, dripping ganache shell, strawberry filling, and a generous topping of fresh strawberries.

Strawberry Chocolate Shell Cake

A decadent, show-stopping Strawberry Chocolate Shell Cake featuring moist dark chocolate layers, a gooey macerated strawberry center, and a towering mountain of fresh berries encased in a snappy chocolate shell.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box dark chocolate cake mix Plus ingredients called for on the box, baked in two 8-inch pans
  • 2 lbs fresh strawberries Divided; half sliced for filling, half whole/halved for topping
  • 2 tablespoon granulated sugar For macerating the filling berries
  • ¼ cup chocolate ganache or fudge sauce For mixing into the strawberry filling
  • 1 ½ cups semi-sweet chocolate chips For the hard chocolate shell
  • 3 tablespoon coconut oil Refined or unrefined, to thin the chocolate shell

Equipment

  • 1 Two 8-inch round cake pans For baking the layers evenly
  • 1 Wire cooling rack For cooling the cakes quickly
  • 1 Serrated knife For leveling the cake tops cleanly
  • 1 Microwave-safe bowl For melting the chocolate shell

Method
 

  1. Bake the chocolate cake batter in two 8-inch round pans according to package directions to create a moist foundation.
  2. Cool the cake layers completely on a wire rack and level the tops with a knife so they stack securely without wobbling.
  3. Toss the sliced strawberries with sugar and let them sit for fifteen minutes to draw out the juices so they become syrupy.
  4. Fold the warm chocolate ganache into the macerated strawberries to create a rich, gooey center filling.
  5. Spoon the messy strawberry filling over the bottom cake layer and carefully place the second cake layer directly on top.
  6. Pile the completely dry whole and halved strawberries high on the top cake layer to create a beautiful fruit mountain.
  7. Melt the chocolate chips and coconut oil in the microwave until smooth to prepare the glossy shell coating.
  8. Pour the warm chocolate shell directly over the cold strawberries, letting it drip down the sides, and chill to set.

Notes

Ensure the fresh strawberries piled on top of the cake are completely dry before pouring the warm chocolate shell; any moisture will cause the chocolate to seize and slide off the fruit.