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boozy chocolate-dipped strawberries chocolate cake

Chocolate Cake with Baileys Chocolate-Dipped Strawberries

Indulge in boozy double chocolate and strawberries goodness with this easy to make and impressive looking cake!
5 from 24 votes
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine International
Servings 8 servings


  • Medium size baking tray (about 20 cm Ø or 20 cm irregular shape)
  • Parchment paper
  • Large mixing bowl
  • Large silicone spatula
  • Pan and glass bowl for bain-marie
  • Electric mixer


  • 3 pcs overripe bananas organic, peeled
  • 5 pcs eggs large, organic
  • 2 tbsp Baileys or any chocolate liquor
  • 200 g white flour light, organic
  • 1 tbsp coconut sugar organic
  • 3 tbsp cacao powder organic
  • ½ tsp baking powder
  • 1 pinch salt sea/rock, finely ground
  • 5-7 pcs strawberries washed and hulled by cutting the green top off
  • 1 handful pomegranate optional
  • ½ bar dark chocolate minimum 60% cacao
  • 2 tbsp Baileys/other chocolate liquor
  • 1 tsp shredded coconut or ground nuts for extra decoration


How to make the boozy chocolate-dipped strawberries

  • Wash the strawberries, hull them (cut the green top) and stick a toothpick in each.
    sliced strawberries
  • Fill a quarter of a pan with water and prepare the bain-marie to melt the chocolate.
  • Break half a bar of dark chocolate in a glass bowl (not plastic!) and place it on the bain-marie. As the chocolate melts, add the cream liquor and stir. It might need a minute or two until the consistency is viscous enough to start dipping the fruits.
  • Place the chocolate bowl on a trivet (handle with care, as it will be hot!) and work quickly to deep the strawberries. Deep in any additional toppings, then place the fruits on a rack or parchment paper.
  • Refrigerate for at least half an hour.

How to make the sponge

  • Preheat the oven to 180°C/350°F/gas mark 4. Line the baking mould with parchment paper. I used a loose base heart-shaped tray, approximately 20 cm wide.
  • Peel the bananas and mash them using a hand mixer at low speed. Add the eggs, salt and sugar and mix at high speed for 6-7 minutes until the composition becomes lighter in colour and the volume triples.
  • Add the cacao powder and mix at low speed for 20-30 seconds until the colour becomes uniform.
  • Sieve the flour and baking powder together, add at once and incorporate slowly, using a large silicone spatula. If you overdo this step, the sponge might flatten.
  • Preferably, add the pomegranate and incorporate them gently.
  • Place the batter in the lined tray and decorate with slices of strawberry.
  • Bake for 50-60 minutes and do the toothpick test to ensure the sponge is cooked thoroughly. Allow extra baking time if needed. Reduce heating if necessary to avoid charring the top.
  • When the sponge is ready, turn the heat off, leave it in the oven for another 10 minutes, then remove and place it on a cooling rack. Next, remove the tin's sides and base and allow the sponge to cool completely.
  • Dust with powdered sugar and decorate the cake by sticking the chocolate-dipped strawberries into the sponge.
  • Slice and serve as it is or with ice cream/whipped cream/additional fruits.


This chocolate cake can be stored in the fridge for up to three days, preferably in a plastic container.
It makes a perfect addition to any bubbly drink or coffee. 
Keyword chocolate cake, chocolate-dipped strawberry, strawberry and pomegranate chocolate sponge, summer fruit chocolate cake, Valentine's treat