Chocolate Covered Strawberry Heart Cake
A delightful cake that combines rich chocolate flavors with fresh strawberries, perfect for special occasions.
Ingredients
Cakes
- 1 box strawberry cake mix, prepared according to package instructions
- 1 box chocolate cake mix, prepared according to package instructions (Duncan Hines Devil’s Food) 15.25 oz/432g
Frosting
- 1 cup bittersweet chocolate chips, melted Ghiradelli 60% Cacao, 150g
- 1/2 cup unsalted butter, softened 114g
- 8 ounces cream cheese, softened 226g
- 2-4 cups powdered sugar Use 2 cups if you like less sweet or 4 cups if you like it more sweet (240-480g)
- 2 teaspoons strawberry extract
- 1 drop pink food coloring gel
- 2 tablespoons sprinkles
Instructions
Prepare the Cakes
- Prepare the strawberry cake mix according to the package instructions. Allow it to cool completely.
- Prepare the chocolate cake mix according to the package directions. Let it cool as well.
Cut and Prepare Hearts
- Use a heart-shaped cookie cutter to cut out heart shapes from the cooled strawberry cake. Set aside the hearts.
Make the Frosting
- In a bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add the powdered sugar until you reach your desired sweetness.
- Add the strawberry extract and a drop of pink food coloring gel, mixing until well combined.
Assemble the Cake
- Place the chocolate cake on a serving plate as your base.
- Decorate it with frosting, then stack the strawberry heart cakes on top.
- Finish off with drizzled melted chocolate and sprinkles for a colorful touch.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-5 days. Bring back to room temperature before serving.