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Chocolate Strawberry Cream Bundt Cake

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This luscious Chocolate Strawberry Cream Bundt Cake combines rich chocolate with fresh strawberries, creating an impressive dessert that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the strawberry filling
  • 2 pounds 2 pounds strawberries (divided, stems removed)
  • 2 cups 2 cups granulated sugar
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 tablespoon 1 tablespoon water
  • 1 tablespoon 1 tablespoon cornstarch
For the chocolate cake
  • 2 cups 2 cups all-purpose flour
  • 2 cups 2 cups granulated sugar
  • ¾ cup ¾ cup unsweetened cocoa powder
  • 2 teaspoons 2 teaspoons baking powder
  • 1 ½ teaspoons 1 ½ teaspoon baking soda
  • 1 ½ teaspoons 1 ½ teaspoon instant coffee
  • 1 teaspoon 1 teaspoon salt
  • 1 cup 1 cup oat milk (or whole milk) Feel free to substitute with any non-dairy milk
  • ½ cup ½ cup vegetable oil
  • 2 large 2 large eggs For best results, use room temperature
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 cup 1 cup boiling water Add carefully to avoid splashing
  • ¾ cup ¾ cup mini chocolate morsels
  • 2 tablespoons 2 tablespoons Ghirardelli chocolate sauce
For the strawberry whipped cream frosting
  • 2 cups 2 cups heavy cream
  • 1 ¼ cups 1 ¼ cup powdered sugar
  • 1 ¼ cups 1 ¼ cups strawberry filling (from above)
Optional toppings
  • shaved chocolate for topping Optional

Method
 

Prepare the strawberry filling
  1. In a pot, combine half the strawberries, 1 cup of sugar, lemon juice, water, and cornstarch.
  2. Cook over medium heat until bubbling, then mash the mixture to desired smoothness, removing from the heat once thickened.
  3. Set aside.
Make the chocolate cake
  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
  2. In a large bowl, whisk together flour, 2 cups sugar, cocoa powder, baking powder, baking soda, instant coffee, and salt.
  3. Add oat milk, vegetable oil, eggs, and vanilla extract to the dry ingredients, mixing until smooth.
  4. Gradually pour in boiling water and mix until combined. The batter will be thin.
  5. Fold in the mini chocolate morsels.
  6. Pour the batter into the prepared Bundt pan.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Prepare the strawberry whipped cream frosting
  1. In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
  2. Gently fold in the prepared strawberry filling.
Assemble the cake
  1. Once the cake is completely cooled, carefully slice it in half horizontally.
  2. Spread a layer of strawberry whipped cream filling on the bottom layer and top with fresh strawberries.
  3. Place the top half of the cake back on and spread more whipped cream on the top.
  4. Drizzle with Ghirardelli chocolate sauce and sprinkle with optional shaved chocolate.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 30g

Notes

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, consider keeping the frosting separate and applying it just before serving. The cake can be frozen for up to two months.

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