Strawberry Chocolate Bomb

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Ingredients (makes one thin triple layer cake or one thick double layer cake):

  • 3 Cups of strawberries, sliced in half, place in a bowl with 2 Tablespoons lemon juice and 4 Tablespoons coconut sugar
  • Chocolate cake (makes 3 thinner layers or 2 thick):
    • 2 Cups coconut sugar
    • 2 1/4 Cups non-dairy milk (I like So delicious’ coconut milk)
    • 1 Cup cocoa powder
    • 1 1/2 Cup potato starch
    • 1 1/2 Cups sorghum flour – PLEASE NOTE: Potato starch & sorghum flour, and xanthan gum may be omitted if using 3 Cups wheat flour OR a different GF flour mix (that HAS xanthan gum).
    • 1/2 Cup apple sauce (to reduce the amount of oil)
    • 1/2 Cup sunflower oil
    • 4 Tablespoons agave or maple syrup
    • 1 Tablespoon xanthan gum OR ground chia seeds
    • 4 teaspoons vanilla extract
    • 4 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon apple cider vinegar
    • 1/2 teaspoon sea salt
  • Strawberry Butter Cream:
    • 3 1/2 Cups confectionery sugar
    • 1/2 Cups veg shortening or coconut oil (room temp)
    • 1/2 Cup non-dairy butter
    • 1/2 Cup strawberry puree
    • 1/4 Cup non-dairy creamer, such as So Delicious Coconut Creamer
    • 1 1/2 teaspoon vanilla extract
  • Ganache:


  1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl, combine your flours, sugar, cocoa powder, xanthan gum, baking powder & soda, sea salt, and whisk until fully combined and there are no clumps.  Make a well in the center of your dry mix.  Add in your milk, apple sauce, oil, vanilla, apple cider vinegar, and stir to fully incorporate.  Grease your cake pans and carefully pour your cake batter into the pan; be sure to smooth over the top.   Pop your cake pans in the oven for 20-25 minutes (after 20 minutes insert a toothpick into the center of each cake pan; if it pulls out cleanly your cakes are done).  Let your cake pans cool to the touch (this way the cake doesn’t break!), tap around your cake pans’ sides to ensure easy removal!  Have your cooling wracks nearby and carefully invert your cake pan over your first wire wrack, and repeat ONLY if you have 3 separate wire wracks, otherwise your cakes may be inverted onto plates and cooled.
  2. To prepare the strawberry  butter cream, in your stand mixer (or hand mixer, if using) combine the shortening, butter, sugar, and mix on low.  Slowly add in your non-dairy creamer, strawberry puree, vanilla extract and mix on low-medium.  Turn the mixer up to medium speed and blend until your butter cream has soft fluffy peaks.
  3. For the ganache, add your chocolate and creamer to a double boiler. On low heat, stir occasionally to ensure all the chocolate has melted.
  4. To assemble your cake, lay your cake’s bottom layer on a decorating stand (or plate).  Evenly spread 1/3 – 1/2 of your butter cream, evenly place 1/2 – 1/3 of your sliced strawberries.  Carefully place your second layer and repeat (repeat twice if making a triple layer).  Drizzle your chocolate ganache over the top of your cake (I carefully poured the ganache in increments and gently spread it out with a spatula; be careful not to mix the ganache IN with the butter cream!).  I sprinkled crushed freeze-dried strawberries on top of the ganache (who doesn’t like a little pink dust?!).  Let your ganache set before slicing into this gorgeous beauty (I know, it’s hard not to eat it right away!).IMG_5760s IMG_5761s IMG_5763s IMG_5766s IMG_5768s
  5. Enjoy eating whole!

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