This past weekend was a special birthday, so I had to go all out and make an awesome birthday cake. The birthday boy is not vegan, but the cake is. He really only had two conditions for his birthday cake:
1. It must be chocolate.
2. Lots of chocolate.
…Oh, and it has to be chocolate.
Chocolate-Covered-Berries. And what goes better with chocolate that fresh berries. Strawberries and blackberries to be exact. Thus my creation of this Chocolate Covered Strawberry Layer Cake. It’s 100% vegan and incredibly decadent. To keep it extra-healthy, I made an additional portion of the mixed berries and served a few spoonfuls of them on top of the cake slices. Less cake, more antioxidant-rich berries. Yum.
Chocolate covered Chocolate. I’m actually not a huge chocolate person, but I know that a double chocolate layer cake with creamy dark chocolate frosting will make a chocolate-lover drool with delight. This recipe is hardcore chocolate. But if you are looking for a lighter version, I suggest making the cake layers strawberry flavored. You’ll still be keeping in the “chocolate-covered-strawberry” theme. Or do one chocolate and one vanilla layer to tone it down a bit. Your choice!
So click ahead for this delicious recipe…
Chocolate-Covered-Strawberry Layer Cake
vegan, makes 2 cake rounds, frosting and garnish for double layer cake.
Ingredients:
3 cups flour, unbleached
1 ⅓ cups vegan sugar
6 tablespoon cocoa, vegan
1 tablespoon baking powder
2 teaspoon salt
2 teaspoon apple cider vinegar
2 teaspoon vanilla extract
4-6 tablespoon canola oil
2 cups soy milk
3 tablespoon vital wheat gluten + 1 tablespoon water
*sub with an egg replacer OR 1 mashed banana
¼ cup chocolate chips*
Tools: 2 8 inch round cake pans, frosting tips and tube for decorating, cake stand, frosting spatula.
easy option: use boxed chocolate cake mix.
*Chocolate chips brands that I like:
365 ‘vegan’ Whole foods choco chips, Sunspire, Enjoy Life Foods.
OPT’L NOTE: You can also substitute ½ cup of flour with ½ cup of ground almond meal. This adds a nice texture and flavor. (optional)
Berry Filling:
2 cups strawberries, sliced thin
1 ½ cups fresh blackberries, sliced in halves
2 tablespoon lemon juice
2 tablespoon sugar
½ teaspoon salt
*leave about 6-8 strawberries whole for chocolate-dipping garnish.
Chocolate Frosting:
⅓ cup vegan buttery spread, softened
2 ½ cups powdered sugar, unbleached for vegan
⅓ cup melted chocolate chips or high quality cocoa
2-4 tablespoon soy milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
optional: cayenne for spicy chocolate
Chocolate-covered strawberries:
8 small strawberries, chop off stems (optional)
⅓ cup melted chocolate chips
3 tablespoon powdered sugar
1 tablespoon oil
pinch salt
Directions:
STEP ONE: CAKE
Mix all cake ingredients in large mixing bowl, until smooth. Fold in choco chips. ingredients: chocolate chips and/or chopped berries and/or vwg.
Pour into two 8 inch circle cake pans
Bake at 355 degrees for 30-40 minutes. Until cooked through middle.
Allow to fully cool before applying icing.
STEP TWO: Berry Filling:
Slice strawberries thin.
Slice blackberries in halves.
In large bowl add berries, lemon juice, salt and sugar.
Store in fridge until ready to use.
STEP THREE: Frosting:
In a small food chopper or processor add all ingredients. Blend until thick enough to spoon out. Add more sugar for a thicker consistency.
STEP FOUR: Choco-Covered Strawberries, garnish
Blend in small chopper of food processor, all ingredients: melted chocolate chips, powdered sugar, oil and salt. Add more or less liquid/chips/sugar to get a shiny smooth consistency. Should be thick, yet thin enough to pour. Dip DRY berries in chocolate and place on parchment paper. Allow berries to harden in fridge for 20 minutes before use.
Assembly:
Place first cake layer on cake stand.
Frost entire surface.
Apply a thin layer of berries to top.
Place second layer on top of berries.
Frost entire surface area of top layer. Keep berry layer in middle visible-do not frost crease of cakes.
With a pastry frosting bag apply chocolate ribbons around bottom and top layers.Apply additional designs as desired.
Place hardened chocolate-covered strawberries equally spaced on top of cake, and one in the center on a pillow of frosting swirl.
Apply additional berries to top, as desired.
Sprinkle lightly with powdered sugar before presenting.
Jennifer,
Yes I can't believe I didn't catch that before. You are correct- the first measurement is supposed to be baking powder. Need that for it too rise properly! Thanks for noticing the error. Also, note that I added a new note. If you substitute 1/2 cup of the flour with almond meal it creates a delicious flavor and texture accent perfect with the chocolate and berry flavors.
Kathy
In your recipe it says 2tsp baking soda and 1 tsp baking soda, is one of those measurements supposed to be baking powder?
Made this for my birthday and it came out amazing! Although I did use a recipe for white cake instead, just out of personal preference. The cinnamon in the icing gave it a surprisingly lovely taste, but I did end up adding just a bit more melted chocolate to it. Also, I had a bit too much fruit filling left over, but I guess I'd rather be over than under. & for a cake that looks so eyecatching, it was actually pretty simple to make. All in all, got many many complements. : ) Kudos!
I want to make a chocolate covered strawberry cake for my son’s second birthday and found this post. LOVE IT. Just a question… I have never thought of adding salt to the strawberries or filling. Does it make it taste salty or what does it add to it? Also does the lemon just preserve or make them a bit sour? Thanks so much! It looks yum.
that looks amazingly delicious. I love anything hardcore chocolate, thanks for sharing!
This looks delicious. I also like your idea of making the cake layers strawberry flavored.
That makes me drool. Fresh berries and chocolate are my favorite!
This cake looks incredible! I just made an awesome one for my chocolate-loving sister, but I think I might have to try my luck with this vegan version, too. Thanks!
dldurkee:
I use the VEGAN Chocolate Chips from Whole Foods. They are the Whole Foods 365 brand. Marked Vegan. Dark green bag. There are also several brands for vegan chocolate chips at most healthy natural food stores.
Besides the 365 vegan chips, I love “Enjoy Life Foods” brand of chocolate. And “Sunspire”. Both have great vegan chips options.
I am not a big fan of carob. I just make sure the package is marked vegan.
Hope that helps!
Kathy
I’m curious what chocolate chips you use. Milk chocolate chips obviously have milk but several semi-sweet chocolate chips (e.g. Nestle Tollhouse) contain milkfat. According to the standard of identity, chocolates must contain a certain amount of milk solids and milk fat. Do you use carob chips? Just curious… I helped my advisor teach an introductory food science class when I was a post-doc and we had a lecture on chocolate. There was one vegan in the class so I brought him carob alternatives. I tried them myself and they were very tasty! Are there cocoa-based chips that don’t contain milk-fat? Sorry for so many questions. 🙂
Yummmy!