Can I make this cake in advance?

Yes, you can prepare the layers a day before and store them covered in the fridge. Assemble the cake just before serving for the best presentation.

What can I substitute if I don't have buttermilk?

If you don't have buttermilk, mix one cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

How do I store the leftover cake?

Keep the leftover cake in an airtight container at room temperature for up to three days. For optimal freshness, you can refrigerate it.

Can I use frozen strawberries for this recipe?

While fresh strawberries provide the best flavor and texture, you can use frozen ones if necessary. Just ensure they are fully thawed and drained before use.

What is the best way to serve this cake?

Serve each slice at room temperature. You can top it with whipped cream and additional fresh strawberries for an impressive dessert.

Indulgent Strawberry Chocolate Shell Cake - Most Decadent Dessert Ever

Ingredients

Scale

2 cups All-Purpose Flour
2 cups Granulated Sugar
3/4 cup Unsweetened Cocoa Powder
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Buttermilk
1/2 cup Vegetable Oil
2 large Eggs
2 teaspoons Vanilla Extract
1 cup Boiling Water
2 cups Fresh Strawberries
1 tablespoon Lemon Juice
8 ounces Dark Chocolate
2 tablespoons Coconut Oil

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Instructions

Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them with cooking spray or lining them with parchment paper.
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl; sift together for even distribution.
Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix on medium speed until well combined. Gradually pour in the boiling water while mixing, which will thin out the batter.
Divide the batter evenly between the two prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the strawberries while the cakes cool. Wash, remove stems, and slice them. Toss with lemon juice and set aside.
Melt the dark chocolate and coconut oil together in a double boiler or microwave, stirring until smooth. Allow to cool slightly before use.
Once the cake layers are cool, place one layer on a serving plate and spread an even layer of sliced strawberries over the top. Add whipped cream if desired.
Gently place the second cake layer on top and pour the melted chocolate mixture over the entire cake, allowing it to drip down the sides. Let it set until the chocolate hardens slightly.

Notes

Use room temperature ingredients for the best results. Substitute coconut oil for vegetable oil to enhance flavor.

Author: robert-thompson
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350 per slice
Sugar: 25g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg