Victorian Strawberry Chocolate Cake Recipe

4.5 3 2
Victorian Strawberry Chocolate Cake Recipe
Victorian Strawberry Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Victorian Strawberry Chocolate Cake Recipe

Read Reviews
4.5 3 2
Publisher Photo
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."
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 2 cups boiling water
  • 1 cup baking cocoa
  • 1 cup butter or margarine, softened
  • 2-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs
  • 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
  • FROSTING/ICING:
  • 2/3 cup shortening
  • 1 package (32 ounces) confectioners' sugar
  • 1/2 cup water
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • Chocolate shavings and additional confectioners' sugar, optional

Directions

Combine water and cocoa; set aside. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Combine dry ingredients; add alternately with cocoa mixture to creamed mixture. Beat until smooth. Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until cakes test done. Cool in pans for 10 minutes; remove to wire racks. Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top. Place on a waxed paper-lined baking sheet; refrigerate until set. For frosting, in a mixing bowl, cream shortening and sugar; gradually add water, beating until light and fluffy. Place one cake on a serving plate; frost top. Place second cake on top; frost top and sides of cake. Set aside to dry, about 30 minutes. For icing, heat chocolate chips and cream in a saucepan over medium heat, stirring occasionally, until chocolate is melted 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. Yield: 10-12 servings.
Originally published as Victorian Strawberry Chocolate Cake in Country Woman January/February 1998, p38

Nutritional Facts

1 piece: 1043 calories, 42g fat (20g saturated fat), 121mg cholesterol, 460mg sodium, 169g carbohydrate (134g sugars, 5g fiber), 8g protein.

  • 2 cups boiling water
  • 1 cup baking cocoa
  • 1 cup butter or margarine, softened
  • 2-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs
  • 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
  • FROSTING/ICING:
  • 2/3 cup shortening
  • 1 package (32 ounces) confectioners' sugar
  • 1/2 cup water
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • Chocolate shavings and additional confectioners' sugar, optional
  1. Combine water and cocoa; set aside. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Combine dry ingredients; add alternately with cocoa mixture to creamed mixture. Beat until smooth. Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until cakes test done. Cool in pans for 10 minutes; remove to wire racks. Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top. Place on a waxed paper-lined baking sheet; refrigerate until set. For frosting, in a mixing bowl, cream shortening and sugar; gradually add water, beating until light and fluffy. Place one cake on a serving plate; frost top. Place second cake on top; frost top and sides of cake. Set aside to dry, about 30 minutes. For icing, heat chocolate chips and cream in a saucepan over medium heat, stirring occasionally, until chocolate is melted 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. Yield: 10-12 servings.
Originally published as Victorian Strawberry Chocolate Cake in Country Woman January/February 1998, p38

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Reviews forVictorian Strawberry Chocolate Cake

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Mary26778788 User ID: 7151100 48976
Reviewed Feb. 25, 2013

"I would make this recipe again because its a creative Victorian cake. I made this with my friends and family. Its Wonderful. :):):):):):):)"

MY REVIEW
red_savage1 User ID: 854436 24974
Reviewed Oct. 27, 2012

"I have not made this cake per the recipe. Have used the idea of it, for the sake of expediency, and used a box mix and canned frosting for a church bake sale. Turned out great. Looked fabulous and sold for $30.00. I recommend trying to get strawberries that are not super large."

MY REVIEW
CEQ User ID: 3749383 48975
Reviewed Feb. 5, 2010

"I have made this cake on special occassions numerous times and it tastes as wonderful as it looks! I've had many rave reviews on it and there's never any left. Beautiful cake!! Thank you for sharing. Carrie Quinn"

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