Chocolate Covered Strawberry Cake

Valentines day is a thing in America, not so much in Australia… That being said, I think it’s safe to say that cake is a thing in every country. And it’s definitely a thing when you have a heart shaped bunt cake pan from Williams-Sonoma.

Makes 1 12×8 pan- to make for a bunt pan, simply double the recipe.

  • 450g (1 lb) strawberries
  • 300g self rising flour
  • 250g white sugar, 50g reserved
  • 2 eggs
  • 2 tbsp vanilla paste
  • 150ml whole milk, lightly warmed3
  • 125g unsalted butter, melted
  • 180g good quality dark chocolate
  • 85g (6tbsp) salted butter, room temperature
  • 1 tbsp corn syrup, glucose


  1. Evenly coat your bunt or cake pan with butter and place in the fridge to cool.
  2. Puree your strawberries in a blender or food processor until smooth. Transfer into a small sauce pan and reduce over medium heat until thick and deep in color. Set aside to cool completely.
  3. Preheat your oven to 180ºC (350ºF).
  4. In a large bowl, mix together your flour and sugar. Add in your eggs, vanilla, milk, unsalted butter and strawberry. Mix until smooth.
  5. Pour into your prepared baking dish and bake in the center of the oven for 40 minutes or until a tooth pick inserted into the center comes out clean.
  6. Once baked, let cool for 5 minutes then flip out onto a wire rack to complete cooling. Once cooled you can trim the bottom of your cake with a serrated knife so it sits flat.
  7. Once cooled and trimmed you can begin your chocolate glaze.
  8. Boil 1 inch of water in a small sauce pan. Once water boils reduce heat to low. Add your chocolate, corn syrup and salted butter to a metal bowl and rest on top of the sauce pan. Stir until melted and smooth.
  9. Place your cake, topside up, on a wire rack and pour your chocolate glaze over the top, allowing it to fall naturally down the sides.
  10. Top with heart candies, strawberries or serve as is.

***The cake that I shot is only 2 of the 3 layers that are in the cake mould, I wanted a smaller cake so did not double the recipe 🙂

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