Chocolate Covered Strawberry Surprise Cake

Chocolate Covered Strawberry Surprise Cake
Yield: 12 - 16 servings
Total Time: 1 hour 20 minutes

For the strawberry sauce:
1 1/2 cups frozen strawberries
2 tablespoons honey
1 1/2 teaspoons lemon juice
3/4 teaspoon cornstarch mixed with 1 tablespoon cold water

For the filling:
8 ounces 1/3 less fat cream cheese, room temperature
2 eggs
1/3 cup sugar
1/4 cup whole wheat flour
2 teaspoons vanilla
1/3 cup strawberry sauce

For the cake:
1 3/4 cups sugar
1 3/4 cups whole wheat flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
6 ounces plain Greek yogurt
1/2 cup canola oil
1 tablespoon vanilla
1 cup boiling water

For the ganache:
1/4 cup honey
1/2 teaspoon vanilla
1/4 cup cocoa powder
2 - 5 tablespoons plain Greek yogurt
8 - 12 fresh strawberries, for garnish

For the strawberry sauce:
In a medium saucepan over medium heat, stir together the frozen strawberries, honey and lemon juice. Bring to a boil, turn heat down to low, and let simmer for 15 minutes.

Return the strawberry mixture back to the pan and place back on the heat. Add the cornstarch which has been mixed with water. Bring it to a boil and let simmer for another 5 minutes. Set aside to cool completely. This should yield about 1/3 cup of sauce.


For the filling:
Beat the cream cheese, eggs, sugar, flour and vanilla in a medium bowl with a hand mixer. When well combined, add in the strawberry sauce. Set this aside.


For the cake:
Preheat the oven to 350 degrees F.

Prepare a 12 cup bundt cake pan by spraying it with cooking spray and flouring. Do not skip the flour! In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.

Add the eggs, Greek yogurt, oil and vanilla. With a hand mixer, mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be extremely thin; almost like water. Pour all of the batter into the prepared pan. Gently and slowly pour in the filling, trying to keep it about 1 inch away from the edges of the pan. The more in the center you can keep it, the better.

Bake for 50 - 55 minutes. Let the cake cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.


For the ganache:
In a medium saucepan over low heat, melt the honey and coconut oil. Once melted, add the vanilla and then the cocoa powder. Stir until thoroughly combined. Let cool for 5 minutes and then stir in a tablespoon of Greek yogurt at a time, until you like the consistency. I used 3 tablespoons.

 When the cake has completely cooled, pour the ganache over the cake and garnish with raspberries right before serving, if desired. Store, covered, in the refrigerator for up to 5 days.

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