The name says it all! This cake is absolutely delicious! Addition of honey makes this cake very soft and moist. The strawberry syrup gives lots of strawberry taste and aroma which perfectly blends with the cream. Chocolate ganache and fresh strawberries finishes the cake. Your mouth waters just from looking at it. We gave some of this cake to our wonderful neighbors and they really like it too. So give this cake a try, you won't regret making it! 🙂
Batter ingredients:
8 extra-large – eggs
¾ cup – granulated sugar
¾ cup – honey
2 cups – all-purpose flour
¾ cup – cocoa
1 tsp. – baking powder
Strawberry Syrup Ingredients:
2 cups – crushed strawberries
½ cup – granulated sugar
Inside the Cake Cream Ingredients:
3 cups – cold heavy whipping cream
½ cup – powdered sugar
Outside the Cake Cream Ingredients:
16 oz. – cool whip thawed
1 cup – sour cream
½ cup – powdered sugar
Chocolate Ganache Ingredients:
6.8 oz. – Hershey dark chocolate bar
¼ cup – 1 % milk
Strawberry Syrup Instructions:
Remove the stems and wash the strawberries. Crush the strawberries in the food processor. Place it into a small pot, add sugar, and cook it on the stove top for 10 minutes. Remove it from the stove and set it aside until ready for it. Let it cool completely before use.
Batter Instructions:
1. Beat eggs and sugar on high for 5 minutes.
2. While the egg and sugar are beating mix and sift flour, cocoa and baking powder. Set aside.
3. Do not reduce the speed add honey and beat for 2 more minutes.
4. Remove the bowl from the mixer stand and then add flour mixture one cup at a time, carefully fold the flour mixture with the egg mixture.
5. Pour batter evenly into a 10” round baking pans greased with butter. Bake it for 30 minutes at 350 F. Remove from the oven and let it cool completely before cutting it.
Inside the Cake Cream Instructions:
1. While the cake is cooling prepare the cream. Freeze mixer bowl and whisker for 5 minutes. Remove from the freezer, add heavy cream into a mixer bowl, and beat it on high for 2 minutes.
2. Reduce the speed to low and then add powdered sugar slowly increase the mixer speed to high and beat it for another minute until all well combined. Refrigerate until ready to use it.
Assembling the Cake:
Cut each cake layers in half (this will make four cake layers). Place first cake layer onto a cake platter. Soak the cake layer with generous amount of strawberry syrup. Then place about ¼ of the amount of cream for the inside of the cake.
Than place another cake layer and repeat the same steps until done with all the cake layers. Cover the top and the sides with leftover cream and place it into the fridge for the cream to set before applying the top layer of cream. You may also have leftover of the strawberry syrup (enjoy it with your pancakes/waffles for breakfast :).
Chocolate Ganache Instructions:
Pour some water onto a small pot. Place heat prove bowl on top of the pot. Brake chocolate bar into small pieces, add milk. Bring water to a boil. Reduce heat and then mix the chocolate until all melted and smooth. Remove from the pot and let it cool completely. Add and mix in a little of cold milk to reach desired thickness if necessary.
Outside the Cake Cream Instructions:
Place cool whip, sour cream and powdered sugar into a medium bowl. Mix it with a hand mixer starting on low (unless you want to stand in a dust cloud of a powdered sugar :), gradually increasing the mixing speed. Then mix it for 2 minutes or until all well combined.
Decorating the Cake:
1. I’ve used 2 Wilton tip attachment and triangle for decorations.
2. Use ¾ of the cream to cover the cake with the “Outside the Cake Cream”.
3. Use Wilton triangle to shape the side of the cake. And Wilton 98 tip to pipe on the bottom edge of the cake.
4. Pour cold chocolate ganache into a sandwich Ziploc bag. Cut the small amount off the bag at one end of the bag. Pour chocolate ganache along the top edges first then fill the middle of the cake. Use spatula to even out ganache on the top of the cake.
5. Pipe out roses on top of the chocolate ganache with remaining of the cream, and then garnish with fresh strawberries. Refrigerate the cake for couple of hours before serving for the top layer of cream and chocolate ganache to set before slicing.
Enjoy!
Ingredients
- Batter Ingredients:
- 8 extra-large – eggs
- ¾ cup – granulated sugar
- ¾ cup – honey
- 2 cups – all-purpose flour
- ¾ cup – cocoa
- 1 tsp. – baking powder
- Strawberry Syrup Ingredients:
- 2 cups – crushed strawberries
- ½ cup – granulated sugar
- Inside the Cake Cream Ingredients:
- 3 cups – cold heavy whipping cream
- ½ cup – powdered sugar
- Outside the Cake Cream Ingredients:
- 16 oz. – cool whip thawed
- 1 cup – sour cream
- ½ cup – powdered sugar
- Chocolate Ganache Ingredients:
- 6.8 oz. – Hershey dark chocolate bar
- ¼ cup – 1 % milk
Instructions
- Strawberry Syrup Instructions:
- Remove the stems and wash the strawberries. Crush the strawberries in the food processor. Place it into a small pot, add sugar, and cook it on the stove top for 10 minutes. Remove it from the stove and set it aside until ready for it. Let it cool completely before use.
- Batter Instructions:
- Beat eggs and sugar on high for 5 minutes.
- While the egg and sugar are beating mix and sift flour, cocoa and baking powder. Set aside.
- Do not reduce the speed add honey and beat for 2 more minutes
- Remove the bowl from the mixer stand and then add flour mixture one cup at a time, carefully fold the flour mixture with the egg mixture.
- Pour batter evenly into a 10” round baking pans greased with butter. Bake it for 30 minutes at 350 F. Remove from the oven and let it cool completely before cutting it.
- Inside the Cake Cream Instructions:
- While the cake is cooling prepare the cream. Freeze mixer bowl and whisker for 5 minutes. Remove from the freezer, add heavy cream into a mixer bowl, and beat it on high for 2 minutes.
- Reduce the speed to low and then add powdered sugar slowly increase the mixer speed to high and beat it for another minute until all well combined. Refrigerate until ready to use it.
- Assembling the Cake:
- Cut each cake layers in half (this will make four cake layers). Place first cake layer onto a cake platter. Soak the cake layer with generous amount of strawberry syrup. Then place about ¼ of the amount of cream for the inside of the cake. Than place another cake layer and repeat the same steps until done with all the cake layers. Cover the top and the sides with leftover cream and place it into the fridge for the cream to set before applying the top layer of cream. You may also have leftover of the strawberry syrup (enjoy it with your pancakes/waffles for breakfast :).
- Chocolate Ganache Instructions:
- Pour some water onto a small pot. Place heat proof bowl on top of the pot. Brake chocolate bar into small pieces, add milk. Bring water to a boil. Reduce heat and then mix the chocolate until all melted and smooth. Remove from the pot and let it cool completely. Add and mix in a little of cold milk to reach desired thickness if necessary.
- Outside the Cake Cream Instructions:
- Place cool whip, sour cream and powdered sugar into a medium bowl. Mix it with a hand mixer starting on low (unless you want to stand in a dust cloud of a powdered sugar :), gradually increasing the mixing speed. Then mix it for 2 minutes or until all well combined.
- Decorating the Cake:
- I’ve used 2 Wilton tip attachment and triangle for decorations.
- Use ¾ of the cream to cover the cake with the “Outside the Cake Cream”.
- Use Wilton triangle to shape the side of the cake. And Wilton 98 tip to pipe on the bottom edge of the cake.
- Pour cold chocolate ganache into a sandwich Ziploc bag. Cut the small amount off the bag at one end of the bag. Pour chocolate ganache along the top edges first then fill the middle of the cake. Use spatula to even out ganache on the top of the cake.
- Pipe out roses on top of the chocolate ganache with remaining of the cream, and then garnish with fresh strawberries. Refrigerate the cake for couple of hours before serving for the top layer of cream and chocolate ganache to set before slicing.
- Enjoy!
If you make this Honey Chocolate and Strawberry Cake Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
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Rebecca says
Question! I am going to make your cake again for the second time, only I have to carve this cake instead of making it a round cake. Last time I made this cake I followed per the instructions, but the cake was extremely dry and the outside of cake cream was a bit too sour for my liking. I am curious if there is any tips you can give me to make this cake more moist and if there is something I can do to the cream to keep more of the cool whip flavor and less sour? Thank you!
Valya's Taste of Home says
This cake always turns out super moist for me. Maybe you're adding too much flour. Or the eggs could be too small for the amount of flour. I would try adding less flour. As far as a cool whip, I do not use it anymore. I use heavy cream instead. Check this cake recipe how I make that cream and just add powder sugar to your liking. You may also add less sour cream and more heavy cream. I hope this helps.
Tatyana says
Looks very beautiful and delicious! Can this cake be made 2 days in advance?
Valya of Valya's Taste of Home says
Yes, but be sure to top the cake with fresh fruit before serving for the fresh look. I hope this helps.
Natalie says
I really appreciate your step-by-step photo and text instructions. Your ingredient photos make my grocery shopping a no-brainer! Brilliant!
www.valyastasteofhome.com says
I'm glad to hear that. Thanks for an amazing review 😀
Nat says
Just beautiful! Totally love the beauty of the colors and of course the taste!
www.valyastasteofhome.com says
Thank you kindly! This cake is truly delicious!
Tatyana says
Wow, I am speechless!
Olya says
Does it matter what cream goes in and for the outside? I usually do heavy whipping cream with powdered sugar for the outsid. Just wondering. Thank you will definitely try this recipe!
valya'stasteofhome.com says
Hi Olya. Heavy whipping cream is fine too. You are very welcome. Enjoy!
Tzivia says
Mmmmm love chocolate and strawberries fruit and chocolate go hand in hand never tried it with honey should be very interesting wow cool this cake should be in a baking competition gurl
valya'stasteofhome.com says
Thank you. It's one of my fav. 🙂
Tzivia says
Your welcome darlin it's a must on my to bake list
valya'stasteofhome.com says
Let me know how it turns out for you.
Olga says
hi, Do you think I could make this cake with 6 eggs and 1 cup of sugar and less honey. And then for the cream outside, use 1 can of the whip cream, pretty much less on everything?
valya'stasteofhome.com says
Yes, you can split the recipe in half.
Linda C0llett says
we are Tinas neighbors and she brought us some of this beautiful and delicious cake! I loved that it wasn't overly sweet. Thanks Tina, you are the best neighbors and I'm anxious to try some of your other recipes also.
valya'stasteofhome.com says
Aww...how sweet! I'm glad you liked the cake. Thank you very much for your awesome feedback Linda! 🙂
Natasha says
Absolutely love this cake! Eye catching. Definitely will try making this one. Thanks for sharing your recipe 🙂
valya'stasteofhome.com says
Thank you! I love this cake too. Its one of my family favorite.
Mira says
Looks gorgeous Valya! I love your step by step pictures! Will definitely try it!
valya'stasteofhome.com says
Thank you Mira!
Sue says
How did you get the chocolate frosting to slide on the side of the cake so perfectly and even?
Also- great recipe!
valya'stasteofhome.com says
Thank you Sue! Follow the steps on how to decorate the cake with chocolate ganache. Pipe ganache along sides with half circle motion then fill the rest of the ganache on top of the cake. I hope this helps a little more. 🙂
Sue says
Thank you, I'll try! 🙂
valya'stasteofhome.com says
You are very welcome Sue 🙂
Nina says
Gorgeous cake, Can't wait to bake! Thanks:))
valya'stasteofhome.com says
You are very welcome Nina! Don't forget to share with me how you liked it. 🙂