Chocolate Covered Strawberry Cake

Ingredients:

1 box of CocoMamma chocolate cake mix*

1 lb of strawberries chopped

1 Tbs of pure maple syrup or honey**

1/4 cup of water

1 can of Simple Mills Chocolate Frosting

Directions:

Follow the directions on the cake box. Bake in a greased and parchment paper lined 8 inch cake pan or two 6 inch cake pans. Once baked remove from oven and allow to cool for 30 minutes inside the pan. Remove cake form the pans and allow to finish cooling on a wired rack for at least 20 more minutes.

While the cake cools make the strawberry compote filling. Take sliced strawberries and place them in a sauce pan with 1/4 cup of water and pure maple syrup. Allow the strawberries to cook over medium heat until they are broken down. Once softened mash with a potato masher and place in a jar in the refrigerator to cool. Make sure the strawberry compote is completely cooked before assembling the cake. I suggest making this either the night before or placing in the freezer 30 minutes to cool.

Once all cake components are cooled it’s time to assemble. Take cooled cake and slice into two laters. If you have a 6inch cake this will mean you should have four layers. Take the strawberry compote in between each layer. Once cake is assembled frost. Place in the fridge until ready to serve. Garnished with chocolate dipped strawberries.

Notes:

* For vegans replace eggs with a flax egg and 1 tsp of baking powder.

**Use maple syrup if vegan

****All text & images © Copyright Kaili Mills for Measure Me Whole.

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