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Victorian Strawberry Chocolate Cake

 Victorian Strawberry Chocolate Cake
With it's alternating light and dark layers, rich chocolate frosting and fresh strawberry garnishes, Amy Parker's heart-shaped cake will be a hit for any occasion. "It's a family, church and work favorite," pens Amy from Ponca City, Oklahoma. "Friends and neighbors all ask for the recipe, particularly after they find out how simple it is to make."
10-12 ServingsPrep: 30 min. + chilling Bake: 35 min. + cooling


  • 2 cups boiling water
  • 1 cup baking cocoa
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 quart fresh strawberries
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 2/3 cup shortening
  • 1 package (32 ounces) confectioners' sugar
  • 1/2 cup water
  • ICING:
  • 1-1/2 cups semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • Chocolate shavings and additional confectioners' sugar, optional


  • In a small bowl, combine water and cocoa until blended; set aside. In

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Victorian Strawberry Chocolate Cake (continued)

Directions (continued)

  • a large bowl, cream butter, sugar until light and fluffy. Add eggs,
  • one at a time, beating well after each addition. Beat in vanilla.
  • Combine the flour, baking powder and baking soda; add to the creamed
  • mixture alternately with cocoa mixture, beating well after each
  • addition.
  • Pour into two greased and floured 9-in. heart-shaped pans. Bake at
  • 350° for 35-40 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • Slice 10 strawberries; set aside. Dip remaining whole strawberries
  • into melted chocolate, about three-fourths to top; allowing excess
  • to drip off. Place on a waxed paper-lined baking sheet; refrigerate
  • until set.
  • For frosting, cream shortening and confectioners' sugar in a large
  • bowl until light and fluffy; gradually add water, beating until
  • smooth. Spread between layers and over top and sides of cake. Set
  • aside to set, about 30 minutes.
  • For icing, heat chocolate chips and cream in a small saucepan over
  • medium heat until chocolate is melted, stirring occasionally. Spread
  • over frosted cake until smooth. Refrigerate until set.
  • Before serving, arrange two rows of sliced strawberries on top of
  • cake in a heart shape. Fill center with chocolate shavings and dust
  • with confectioners' sugar if desired. Place dipped strawberries
  • around base. Store in the refrigerator. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 1,043 calories, 42 g fat (20 g saturated fat), 121 mg cholesterol, 460 mg sodium, 169 g carbohydrate, 5 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.