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Perfect Chocolate Covered Strawberry Bouquet Cake Recipe with Easy Mirror Glaze Tutorial

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A stunning and approachable chocolate cake topped with a bouquet of chocolate-covered strawberries and a silky mirror glaze, perfect for special occasions and celebrations.

Ingredients

  • All-purpose flour – 1 ¾ cups (220 g / 7.75 oz)
  • Granulated sugar – 1 ½ cups (300 g / 10.5 oz)
  • Unsweetened cocoa powder – ¾ cup (75 g / 2.65 oz), sifted
  • Baking powder – 1 ½ tsp
  • Baking soda – 1 ½ tsp
  • Salt – 1 tsp
  • Large eggs – 2, room temperature
  • Buttermilk – 1 cup (240 ml / 8 fl oz), room temperature (or substitute with milk + 1 tbsp lemon juice)
  • Vegetable oil – ½ cup (120 ml / 4 fl oz)
  • Vanilla extract – 2 tsp
  • Boiling water – 1 cup (240 ml / 8 fl oz)
  • Fresh strawberries – 20-25 medium, washed and dried thoroughly
  • Semi-sweet or dark chocolate chips – 8 oz (225 g)
  • Coconut oil – 1 tbsp (optional)
  • Sweetened condensed milk – 1 cup (300 g / 10.5 oz)
  • White granulated sugar – 1 cup (200 g / 7 oz)
  • Water – ½ cup (120 ml / 4 fl oz)
  • Gelatin powder – 3 tbsp (about 21 g / 0.75 oz) or gelatin sheets
  • White chocolate – 1 ½ cups (270 g / 9.5 oz), chopped
  • Glucose syrup or light corn syrup – ⅓ cup (110 g / 3.9 oz)
  • Food coloring (optional) – red or pink

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla until smooth.
  4. Gradually add dry ingredients to wet, stirring gently until just combined. Slowly pour in boiling water and mix carefully.
  5. Divide batter evenly between pans. Bake for 30-35 minutes or until toothpick inserted comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Melt chocolate with coconut oil in double boiler or microwave in 30-second bursts, stirring between.
  8. Dip each strawberry halfway into melted chocolate and place on parchment paper. Chill in fridge for 15-20 minutes.
  9. Bloom gelatin in ½ cup cold water for 5 minutes.
  10. In a saucepan, combine sugar, water, condensed milk, and glucose syrup. Bring to a boil, then remove from heat and stir in gelatin until dissolved.
  11. Place chopped white chocolate in a bowl. Pour hot mixture over it and whisk gently until smooth. Add food coloring if desired.
  12. Cool glaze to about 90°F (32°C) before pouring over cake.
  13. Place one cake layer on serving plate or wire rack over tray. Pour some mirror glaze over top, letting it drip down sides.
  14. Place second layer on top and pour remaining glaze evenly, smoothing with spatula if needed.
  15. Arrange chocolate covered strawberries on top using skewers or toothpicks to form a bouquet.
  16. Chill cake in fridge for 30 minutes to set glaze.
  17. Remove from fridge about 20 minutes before serving.

Notes

Bloom gelatin in cold water to avoid lumps. Pour glaze at 90°F (32°C) for best consistency. Melt chocolate slowly and add coconut oil for smoothness. Ensure strawberries are dry before dipping. Use a baking sheet under wire rack to catch drips. Warm glaze gently if it thickens before pouring.

Nutrition

Keywords: chocolate cake, strawberry bouquet, mirror glaze, chocolate covered strawberries, easy dessert, special occasion cake, elegant cake, homemade cake

Find it online: https://emmastirs.com/perfect-chocolate-covered-strawberry-bouquet-cake-recipe-with-easy-mirror-glaze-tutorial/