Chocolate Strawberry Cream Bundt Cake

4 from 1 vote

This chocolate strawberry cream bundt cake is moist and tender, with deep, chocolaty cake, a sweet strawberry center, and strawberry whipped cream frosting.

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: bundt cake, chocolate bundt cake, Chocolate Cake, chocolate strawberry cream bundt cake

Servings: Servings

Calories: 759kcal

Author: Great Grub, Delicious Treats

Ingredients

Strawberry Filling

2 pounds strawberries, divided, stems removed
2 cups granulated sugar
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon cornstarch

Chocolate Cake

2 cups all purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoon baking soda
1 ½ teaspoon instant coffee
1 teaspoon salt
1 cup oat milk, or whole milk
½ cup vegetable oil
2 large eggs
2 teaspoon vanilla extract
1 cup boiling water
¾ cup mini chocolate morsels
2 tablespoon Ghirardelli chocolate sauce

Strawberry Whipped Cream Frosting

2 cups heavy cream
1 ¼ cup powdered sugar
1 ¼ cups strawberry filling
Optional: shaved chocolate for topping

Instructions

Strawberry Filling

Add one pound of strawberries, sugar, lemon juice, water, and cornstarch to a saucepan. and bring everything to a boil over medium heat.
Once boiling, reduce heat to low and simmer until thick, approximately 20 minutes.
Let cool, puree, and strain any remaining seeds. Set aside to cool.

Chocolate Cake

Preheat the oven to 350 degrees and spray a bundt pan with non-stick-cooking spray.
In a medium bowl, whisk the dry ingredients together.
Add the wet ingredients: oil, eggs, milk and vanilla. Stir in mini chocolate chips until combined.
Carefully pour boiling water into cake batter and stir until combined.
Add the cake batter to the prepared bundt pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Strawberry Whipped Cream Frosting

In a medium bowl, beat heavy cream until peaks just start to form.
Gradually add the powdered sugar into the bowl, a ¼ at a time, and beat again after each addition until stiff peaks form.
Fold in the strawberry filling and gently stir until combined.

Assembling the Cake

Remove the cooled cake from the pan and cut it in half lengthwise.
Spread the Ghirardelli chocolate sauce over the bottom cake layer, followed by a layer of the strawberry filling.
Next, add a layer of the whipped cream and then place the top layer of the bundt cake on top.
Frost the cake with the remaining strawberry whipped cream frosting, as desired.
Pipe a little mound of frosting around the top of the cake and top it with half a strawberry.
Add thinly sliced strawberries along the bottom edge and sprinkle with shaved chocolate, if desired

Notes

Tips

Be sure to thoroughly grease and flour your bundt cake pan in all the little nooks and crannies. If even a little of it sticks, your cake could break apart.
To easily turn out your cake, give the bottom and sides a few firm taps to help the cake loosen.
Use a sharp, serrated knife to cut the bundt cake in half, applying as little pressure as possible. Letting the knife do the work helps ensure you don't mangle your cake.
Your cake should be fully cooled before frosting. Otherwise, the heat from the cake will thin the frosting, causing it to slide off.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition