Chocolate Strawberry Almond Glaze Cake

If you’re looking for a dessert that will impress your guests, look no further than this Chocolate Strawberry Almond Glaze Cake. With a moist chocolate cake, sweet strawberries, and a delicious almond glaze, this cake is the perfect balance of rich and refreshing.

To make the cake, start by combining a box of Devil’s Food Cake Mix, eggs, milk, melted butter, and vanilla extract in a large mixing bowl. Beat the mixture well with an electric mixer, then divide it equally between two 9-inch round cake pans that have been coated with nonstick flour cooking spray. Bake the cakes at 350º degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.

While the cakes are cooling, clean and slice the strawberries and mix them with a tablespoon of sugar. Allow the strawberries and sugar to blend together, then strain the strawberries to separate them from any juices that have formed. You don’t want the strawberry juices to make your cake soggy.

To make the glaze, mix powdered sugar, milk, and almond extract in a separate bowl, whisking briskly until it becomes smooth and glassy.

To assemble the cake, place one layer of cake on a cake stand or plate. Spread half of the Nutella or prepared chocolate frosting over the layer, drizzle with the glaze. Then top with half of the sweetened and strained strawberry filling, bringing it to the edge, and finally drizzle with a bit more glaze over the strawberry filling, allowing it to drip over the sides.

Take the second layer of cake and place it on top of the filling. Top the cake with the remaining nutella or prepared chocolate frosting, and sweetened strained strawberries, drizzle the rest of the glaze over the cake, making sure it drips down the sides. Lightly sprinkle slivered toasted almonds over the top.

It’s important to note that placing the fruit directly on the cake will produce soggy layers if allowed to sit. Add extra glaze or a bit of chocolate frosting between the fruit and the cake. Chill until ready to serve.

In just 45 minutes, you can have a beautiful and delicious Chocolate Strawberry Almond Glaze Cake that will have your guests raving. This cake is perfect for any occasion, from birthdays to dinner parties, and will leave everyone wanting more. Give it a try and enjoy!

 

Chocolate Strawberry Almond Glaze Cake

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings
Author Stasia Wimmer Boschetti

Ingredients

CAKE BATTER

  • 1 box Classic Devil's Food Cake Mix
  • 3 large eggs
  • 1 cup milk
  • 1/3 cup melted unsalted butter
  • 1 1/2 teaspoon vanilla extract

FILLING

  • 4 cups fresh strawberries , sliced
  • 1 tablespoon sugar
  • 1 cup nutella or prepared chocolate frosting

GLAZE

  • 1 1/2 cup powdered (confectioners) sugar
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon almond extract

Topping

  • 1/2 cup toasted slivered almonds

Instructions

  1. In a large mixing bowl combine the cake mix, eggs, milk, butter, and vanilla. Mix well using an electric mixer on low speed for 45 seconds, then beat at medium speed for 2 minutes.
  2. Coat two 9 inch round cake pans with nonstick flour cooking spray. Divide the batter equally between the two pans. Tapping pans on the counter to release any air bubbles trapped in the batter. Bake at 350º degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes on a wire rack, remove from pans; allowing cakes to cool completely before assembling.
  3. In a separate bowl, clean and slice strawberries. Add sugar; mix well. Allow strawberries and sugar to blend together; strain strawberries separating them from any juices that have formed. You don’t want the strawberry juices to make your cake soggy.

  4. In a separate bowl prepare the glaze. Mix confectioners sugar, milk, and almond extract; whisk briskly until it becomes smooth and glassy.

ASSEMBLE

  1. To assemble the cake, place one layer of cake on a cake stand or plate. Spread half of the Nutella or prepared chocolate frosting over the layer, drizzle with the glaze. Then top with half of the sweetened strained strawberry filling, bringing it to the edge, and finally drizzle with a bit more glaze over the strawberry filling, allowing it to drip over the sides.

  2. Take the second layer of cake and place it on top of the filling. Top the cake with the remaining nutella or prepared chocolate frosting, and sweetened strained strawberries, drizzle the rest of the glaze over the cake, making sure it drips down the sides. Lightly sprinkle slivered toasted almonds over the top.

 

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