For this cake, I used Betty Crocker's gluten-free chocolate cake mix. I had to work all day on Saturday and make this cake for Mother's Day on Sunday. I didn't have time to mess around so I used a mix. One of sisters is gluten-free and I wanted her to be able to partake but you could really use any chocolate cake mix (or from scratch, of course!)
The stars of this cake are the fudgy frosting and the chocolate-covered strawberries. The key to making chocolate-covered strawberries (or any fruit) is to dry the berries thoroughly after washing. This is key - moisture is chocolate's enemy and will cause the chocolate to seize (become chunky and gross). Melting the chocolate in a double-boiler or in a bowl set over a pot of hot water works well for dipping. I melted some white chocolate chips in the microwave for drizzling. White chocolate chips scorch easily so it's important to heat in increments of 10-15 seconds and then stir to finish melting.
12 oz semi-sweet chocolate chips (I like Ghirardelli)
1 stick unsalted butter (softened)
1 tsp salt
1 1/2 cups powdered sugar
- Melt chocolate chips over a hot water bath. You can use this chocolate to dip the strawberries.
- Combine melted chocolate, butter and salt in mixing bowl. Mix on low until butter is melted and combined.
- Add powdered sugar. Mix on low until combined then beat on high for a minute or so.