Chocolate-Covered Strawberry Cake

Chocolate? Good. Strawberries? Good. Chocolate AND Strawberries?? Goooooood!

I made this cake as a reward and treat for my friend who had to give up all carbs for the second half of her pregnancy because of gestational diabetes. I thought it a fitting reward.
(The chocolate on the top got a little too thin, which I'll talk about later, and is why it looks a little like the cake is crying chocolate tears.)

What You Need:
Click these links to take you to the recipes.
Chocolate Cake (I used a doctored cake mix)
Strawberry Cake
Chocolate Buttercream Icing
Strawberry Buttercream Icing
4 oz. chocolate
2-4 oz. heavy cream

Bake the cakes:

I used 6" pans, but you could also use 8" or 9" pans. When they've cooled completely, you need to level the top of the cakes, and if necessary, torte them, or cut them in half horizontally.
Links: 
How to Doctor a Cake Mix
Strawberry Cake Recipe

Make the icings: 

I used milk chocolate in the chocolate icing (and in the chocolate ganache topping) because my friend prefers milk chocolate to dark.
(You will have leftovers of both icings. It's okay. Perfect for graham crackers or vanilla wafers!)
Links:
Strawberry Buttercream Icing
Chocolate Buttercream Icing

Assemble the cake:

Place one layer of strawberry cake, top down on the cake plate. Spread a layer of chocolate icing over the cake, leaving about 1/4" at the edge so that the filling doesn't squeeze out.

Alternate your layers strawberry-chocolate-strawberry-chocolate, spreading the chocolate icing between each layer.

Ice the cake with the strawberry icing. (Click the link to see my complete tutorial on How To Ice a Cake.) Smooth the cake, and place into the refrigerator for 30 minutes or so. (This helps the chocolate drip better on the sides.)

Make the chocolate ganache topping.
Heat the cream in a microwave-safe cup, until bubbles just start to appear. Add the chocolate. Let it set for 30-seconds, then whisk with a fork or whisk until smooth.
*Note: I usually use dark chocolate, this time, I used milk chocolate, and I feel like it was way thinner than normal. Next time, I may try to use less cream.

When the chocolate is somewhat thick: thin enough to spread and drip about halfway down the side, but not so thin as to drip all the way down (like mine did).
Pour it over the top, and spread the chocolate towards the edge, allowing it to drip down the sides.

You'll want to keep this cake in the fridge, and take it out about 30-minutes or so before you serve it, so that the icing can soften.

Click the Links Below To See:
Chocolate-Covered Cherry Cake
Chocolate Ganache

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