Honey Chocolate and Strawberry Cake

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!

5 from 2 votes

Print

Honey Chocolate and Strawberry Cake

Prep Time

3 hrs 15 mins

Cook Time

40 mins

Total Time

3 hrs 55 mins

 

Course: Cakes, Dessert

Servings: 12 -14

Author: Valya's Taste of Home

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

1. Strawberry Syrup Instructions:
2. 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.
3. Batter Instructions:
4. Beat eggs and sugar on high for 5 minutes.
5. While the egg and sugar are beating mix and sift flour, cocoa and baking powder. Set aside.
6. Do not reduce the speed add honey and beat for 2 more minutes
7. 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.
8. 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.
9. Inside the Cake Cream Instructions:
10. 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.
11. 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.
12. Assembling the Cake:
13. 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 :).
14. Chocolate Ganache Instructions:
15. 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.
16. Outside the Cake Cream Instructions:
17. 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.
18. Decorating the Cake:
19. I’ve used 2 Wilton tip attachment and triangle for decorations.
20. Use ¾ of the cream to cover the cake with the “Outside the Cake Cream”.
21. Use Wilton triangle to shape the side of the cake. And Wilton 98 tip to pipe on the bottom edge of the cake.
22. 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.
23. 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.
24. Enjoy!

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