Chocolate Covered Strawberries Crunch Cake is a rich chocolate dessert made with a soft moist chocolate cake, a light chocolate milk soak, fresh strawberries, silky ganache, and a chocolate cornflake topping. If you are looking for a unique chocolate cake with strawberries that is chocolatey, this chocolate covered strawberry cake is guaranteed to impress.
Why you will love this recipe?
This cake is the perfect combination of flavours and textures in one dessert. The soft and moist chocolate cake is soaked with chocolate milk to make it extra tender, then topped with sweet fresh strawberries and a silky smooth chocolate ganache layer. What makes this cake truly special is the crispy chocolate cornflake crunch on top, which adds an irresistible texture contrast to the creamy and fudgy layers.
Expert Tips for Best Results!
- Use room temperature ingredients for a smooth batter – Room temperature egg and yogurt mix more easily with the other ingredients, helping create a smoother chocolate cake batter and a softer cake crumb.
- Poke the cake while it is still warm – Poking holes in the warm cake helps the chocolate milk soak absorb evenly, giving the cake an extra moist and tender texture.
- Strain the strawberry juice before layering – Letting strawberries sit with sugar releases their natural juices. Straining this liquid prevents the cake layers from becoming soggy.
- Use good quality cocoa powder – High-quality cocoa powder gives the chocolate cake a richer taste. If you want to use the same cocoa powder used in this recipe, you can check the link from The Cocoa Circle on the recipe page.
- Do not crush cornflakes too finely – Keep the cornflakes slightly chunky so the topping stays crunchy and creates the perfect chocolate crunch layer.
How to make Chocolate Covered Strawberries Crunch Cake?
Step 1: Preheat and prepare the pan
Preheat your oven to 175°C (350°F). Grease and line a 22 × 15 cm baking dish with parchment paper so the chocolate cake releases easily after baking.
Step 2: Prepare the chocolate cake batter
In a large bowl whisk together 1 large egg, white sugar, and brown sugar until smooth. Add yogurt, oil, and vanilla extract and whisk until creamy.
Step 3: Mix the dry ingredients
In another bowl whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Step 4: Combine wet and dry ingredients
Add the dry ingredients to the wet mixture and gently whisk until just combined. Slowly pour in hot coffee and mix until the batter becomes smooth and slightly thin. Pour the batter into the prepared baking dish.
Step 5: Bake the chocolate cake
Bake for 22–28 minutes, or until a toothpick inserted in the centre comes out clean. I used a 22 × 15 cm dish, but some chocolate batter was still left, so using a slightly larger and deeper dish is recommended.
Step 6: Add the chocolate milk soak
While the cake is still warm, poke small holes all over the surface using a fork. Slowly pour chocolate milk over the cake so it absorbs fully and keeps the chocolate cake extra moist. Let the cake cool completely.
Step 7: Prepare the strawberry layer
In a bowl combine chopped fresh strawberries with 1 tbsp sugar. Let them sit for 10–15 minutes so they release juices, then strain the liquid and spread the strawberries evenly over the cooled cake.
Step 8: Make the chocolate ganache
Heat heavy cream until hot but not boiling. Pour it over chopped semi-sweet chocolate, let it sit for 1–2 minutes, then stir until smooth and glossy.
Step 9: Add the ganache layer
Let the ganache cool slightly until a little thicker, then pour it evenly over the strawberry layer. Spread gently and place the cake in the refrigerator for 20–30 minutes so the ganache sets slightly.
Step 10: Prepare the chocolate cornflake crunch
Melt milk chocolate, lightly crush cornflakes, and mix them together until evenly coated.
Step 11: Add the crunchy topping
Spread the chocolate cornflake mixture evenly over the ganache layer and let it sit until the topping firms up and becomes crispy.
Step 12: Let the cake set and serve
Allow the Chocolate Covered Strawberries Crunch Cake to rest until the ganache and crunchy topping are set, then slice and enjoy this moist chocolate cake with strawberries and chocolate crunch.
Frequently Asked Questions
Can I make this chocolate strawberry cake ahead of time?
Yes. This cake can be made a day in advance. Store it covered in the refrigerator and add the crunchy cornflake topping a few hours before serving to keep it crisp.
How should I store this cake?
Store the cake covered in the refrigerator for up to 3–4 days. Because of the fresh strawberries and ganache, refrigeration keeps the cake fresh and safe to eat.
Can I freeze this cake?
The chocolate cake base freezes well, but the full assembled cake with strawberries and cornflake crunch is best enjoyed fresh. If freezing, freeze only the baked cake layer and assemble later.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are recommended because frozen strawberries release more liquid and can make the cake soggy.
Why is my chocolate ganache too thin?
If the ganache is too thin, it may still be too warm. Let it cool for a few more minutes and it will naturally thicken.
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Recipe Card
Chocolate Covered Strawberries Crunch Cake
This Chocolate Covered Strawberries Crunch Cake is a rich chocolate dessert made with moist chocolate cake, fresh strawberries, silky chocolate ganache, and a crispy chocolate cornflake topping. It’s an easy yet impressive cake that combines deep chocolate flavour with sweet strawberries and the perfect crunchy texture.
Ingredients
For Chocolate Cake:
- 1 large egg
- 120g white sugar (1/2 cup + 1 tbsp)
- 58g brown sugar (1/4 cup)
- 110g yogurt (about 1/2 cup)
- 86g oil (1/3 cup)
- 1 1/4 tsp vanilla extract
- 170g all-purpose flour (about 1 1/3 cups, using 125g per cup)
- 31g cocoa powder (1/3 cup)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 160ml hot coffee (2/3 cup)
For Chocolate Milk Soak:
- 120g chocolate milk (1/2 cup or less)
For Strawberry Layer:
- 100–120g fresh chopped strawberries (about 3/4–1 cup)
For Chocolate Ganache:
- 180g semi-sweet chopped chocolate (about 1 cup)
- 220g heavy cream (about 1 cup)
For Chocolate Cornflake Crunch:
- 50g cornflakes (about 1 1/2 cups)
- 120g milk chocolate (about 3/4 cup)
Instructions
- Preheat oven to 175°C (350°F) and grease and line a 22 × 15 cm baking dish with parchment paper.
- To make the cake batter, in a bowl whisk egg, white sugar, and brown sugar. Add yogurt, oil, and vanilla and mix until smooth.
- Add dry ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt, then mix into the wet ingredients until just combined. Slowly add hot coffee and mix until smooth.
- Pour batter into the prepared dish and bake for 22–28 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool slightly.
- Next, poke holes in the warm cake and slowly pour chocolate milk over the top so it absorbs. Let the cake cool completely.
- Prepare strawberries by mix chopped strawberries with sugar, let sit for 10–15 minutes, then strain the juice and spread the strawberries evenly over the cake.
- For ganache, Heat heavy cream, pour over chopped semi-sweet chocolate, let sit briefly, then stir until smooth. Let cool slightly.
- Pour the ganache over the strawberries and spread evenly. Chill the cake for 20–30 minutes to help the ganache set.
- To make the crunch topping, melt milk chocolate, gently crush cornflakes, and mix until evenly coated.
- Spread the chocolate cornflake crunch over the ganache and let the cake set before slicing and serving.
Notes
- All cup measurements on this site use 125g as 1 cup of flour. For best results, use a kitchen scale.
If you like Cake recipes like these, you should definitely check out my:
1) Tiramisu Icebox Cake
2) Double Chocolate Banana Cake
