Chocolate Strawberry Cream Bomb Cake Recipe

Bymia larkspur
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Introduction

Chocolate Strawberry Cream Bomb Cake is a stunning dessert that combines rich chocolate cake with a luscious strawberry cream filling. This layered treat is covered in silky ganache and topped with fresh strawberries, perfect for impressing guests or a special occasion.

The image shows a chocolate dessert cut in half, revealing three main layers inside. The outer layer is dark brown and smooth chocolate with small chocolate sprinkles on top, and the chocolate is dripping slightly on the sides. Inside, there is a thick white creamy filling mixed with chunks of fresh red strawberries. The dessert sits on a white plate on a white marbled surface, with a blurred background of more whole red strawberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (125g) all-purpose flour
  • ¼ cup (30g) cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (100g) sugar
  • ½ cup (120ml) milk
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups (360ml) milk (for cream filling)
  • 3 tbsp cornstarch
  • ¼ cup (50g) sugar (for cream filling)
  • 1 tsp vanilla extract (for cream filling)
  • ¾ cup (180ml) heavy cream, whipped (for cream filling)
  • 1 cup chopped fresh strawberries (for cream filling)
  • 1 cup (170g) semisweet chocolate chips (for ganache)
  • ½ cup (120ml) heavy cream (for ganache)
  • 1 tsp butter (for shine in ganache)
  • Whole strawberries (for topping)
  • Chocolate sprinkles or shavings (for topping)

Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. Step 2: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Step 3: In another bowl, mix eggs, sugar, oil, milk, and vanilla until smooth.
  4. Step 4: Add the dry ingredients and whisk until combined, being careful not to overmix.
  5. Step 5: Pour the batter into the prepared pan and bake for 25–28 minutes or until a toothpick comes out clean.
  6. Step 6: Allow the cake to cool completely, then slice it horizontally into two even layers.
  7. Step 7: For the cream filling, whisk together milk, sugar, and cornstarch in a saucepan.
  8. Step 8: Cook over medium heat, stirring constantly until the mixture thickens, about 5 minutes.
  9. Step 9: Remove from heat, stir in the vanilla extract, and let it cool.
  10. Step 10: Gently fold in the whipped heavy cream to create a light custard cream.
  11. Step 11: Mix in the chopped fresh strawberries evenly.
  12. Step 12: Line a round bowl (6–7 inches wide) with plastic wrap.
  13. Step 13: Place one cake layer inside the bowl, trimming to fit if needed.
  14. Step 14: Fill with the strawberry cream mixture, leaving some space at the top.
  15. Step 15: Add the second cake layer on top to seal the “bomb.”
  16. Step 16: Cover and refrigerate for 4 hours, or freeze for 1 hour for quicker setting.
  17. Step 17: To prepare the ganache, heat the heavy cream until just simmering.
  18. Step 18: Pour the hot cream over chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
  19. Step 19: Stir in butter to add shine to the ganache.
  20. Step 20: Carefully invert the cake onto a serving plate and remove the bowl and plastic wrap.
  21. Step 21: Pour the warm ganache over the cake, allowing it to drip beautifully down the sides.
  22. Step 22: Decorate the top with whole strawberries and chocolate sprinkles or shavings.
  23. Step 23: Slice and serve chilled for the ultimate creamy, fruity chocolate experience.

Tips & Variations

  • Use fresh, ripe strawberries for the best flavor in the cream filling and topping.
  • For a dairy-free option, substitute coconut cream for heavy cream in both the filling and ganache.
  • Chill the ganache slightly before pouring if you want a thicker coating on the cake.
  • Add a splash of liqueur like Grand Marnier to the cream filling for an adult twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Reheat slices gently at room temperature or eat chilled for the best taste and texture. The ganache may firm up when cold but returns to smoothness quickly when brought to room temperature.

How to Serve

A chocolate cake cut in half reveals its inside, showing three layers: the outer layer is smooth, dark chocolate with sprinkles on top, the middle layer is creamy white filling, and the innermost layer consists of fresh red strawberry slices embedded in the cream. On top of the cake half sit bright red strawberries with green leaves. The cake is on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day in advance and refrigerated to allow the flavors to meld. Just add the ganache and decorations before serving for the freshest look.

What if I don’t have cornstarch for the cream filling?

You can substitute with an equal amount of all-purpose flour, but be sure to cook it thoroughly to avoid a raw flour taste.

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Chocolate Strawberry Cream Bomb Cake Recipe

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5 from 55 reviews

Indulge in this decadent Chocolate Strawberry Cream Bomb Cake, featuring a moist chocolate cake layered with a luscious strawberry cream filling, all encased in a silky chocolate ganache. Perfect for special occasions, this delightful dessert combines rich cocoa flavors with fresh strawberries and creamy textures for a truly memorable treat.

  • Author: mia
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Cake

  • 1 cup (125g) all-purpose flour
  • ¼ cup (30g) cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (100g) sugar
  • ½ cup (120ml) milk
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Filling

  • 1 ½ cups (360ml) milk
  • 3 tbsp cornstarch
  • ¼ cup (50g) sugar
  • 1 tsp vanilla extract
  • ¾ cup (180ml) heavy cream, whipped
  • 1 cup chopped fresh strawberries

Ganache

  • 1 cup (170g) semisweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tsp butter

Topping

  • Whole strawberries
  • Chocolate sprinkles or shavings

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, combining evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs and sugar until smooth, then add vegetable oil, milk, and vanilla extract, mixing thoroughly.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, whisking just until combined. Avoid overmixing to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Slice Cake: Remove the cake from the oven and allow it to cool completely. Once cooled, slice horizontally into two even layers carefully.
  7. Prepare Cream Filling Base: In a saucepan, whisk together 1 ½ cups milk, sugar, and cornstarch until smooth.
  8. Cook Cream Filling: Heat the mixture over medium heat, stirring constantly until it thickens to a custard consistency, about 5 minutes.
  9. Flavor and Cool Cream: Remove from heat, stir in vanilla extract, and let the custard cool completely.
  10. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cooled custard to create a light and airy cream filling.
  11. Add Strawberries: Mix chopped fresh strawberries into the cream mixture evenly.
  12. Prepare Mold: Line a round bowl (6–7 inches wide) with plastic wrap to form the bomb cake shape easily.
  13. Assemble Bottom Layer: Place one chocolate cake layer into the lined bowl, trimming edges as needed to fit snugly.
  14. Fill with Cream: Spoon the strawberry cream filling into the bowl over the cake layer, leaving some space at the top.
  15. Seal with Top Layer: Place the second cake layer on top of the cream to close the bomb shape.
  16. Chill the Cake: Cover the assembled cake and refrigerate for 4 hours, or freeze for 1 hour for a quicker setting.
  17. Make Ganache: Heat ½ cup heavy cream until just simmering and pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
  18. Add Butter to Ganache: Stir in butter to give the ganache a beautiful shine.
  19. Remove Cake from Mold: Invert the chilled cake onto a serving plate and carefully remove the bowl and plastic wrap.
  20. Pour Ganache: Pour the warm ganache over the cake, allowing it to drip down the sides enticingly.
  21. Decorate: Garnish the top with whole strawberries and sprinkle with chocolate shavings or sprinkles for an elegant finish.
  22. Serve: Slice the cake and serve chilled to enjoy the luscious, creamy, and fruity explosion of flavors.

Notes

  • If you prefer a firmer setting, freeze the assembled cake for 1 hour instead of refrigerating.
  • Use fresh, ripe strawberries for the best flavor in the cream filling and topping.
  • Allow the ganache to cool slightly before pouring to avoid melting the cake layers.
  • For a dairy-free version, substitute milk, cream, and butter with plant-based alternatives.
  • Make sure to not overmix the cake batter to keep it airy and light.
  • This cake can be prepared a day in advance and kept refrigerated for freshness.

Keywords: chocolate cake, strawberry cream cake, ganache, dessert bomb cake, layered cake, creamy cake, chocolate strawberry dessert

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