Fudge Lover's Strawberry Truffle Cake

Indulge in a decadent Fudge Lover's Strawberry Truffle Cake bursting with fresh strawberries and enrobed in rich ganache.

Fudge Lover's Strawberry Truffle Cake

Do-Ahead: You can bake the cake ahead. Store the completely cooled and tightly covered cake for up to two months in the freezer.

Cake is best served the same day.

Ingredients

Cake

  • 1 box Betty Crocker SuperMoist chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box

Ganache Filling and Topping

  • 2 (8 ounce) packages semisweet baking chocolate, finely chopped
  • 1 1/3 cups whipping cream
  • 1/4 cup butter (do not use butter)
  • 2 cups cut-up fresh strawberries

Garnish

  • 6 fresh strawberries, cut in half lengthwise through stem
  • 1/4 cup white vanilla baking chips
  • 1/2 teaspoon vegetable oil

Instructions

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
  2. Make cake mix as directed on box, using water, oil and eggs.
  3. Bake as directed on box for 13 x 9-inch pan.
  4. Cool completely, about 1 hour.
  5. Meanwhile, in large bowl, place chopped chocolate; set aside.
  6. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
  7. Line bottom of 9-inch springform pan with waxed paper round. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold.
  8. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
  9. In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High for 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake.
  10. Refrigerate until ready to serve.

Yield: 12 servings

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13 x 9-inch pan.

Nutrition Information: 1 Serving: Calories 630 (Calories from Fat 350); Total Fat 38g (Saturated Fat 18g, Trans Fat 1g); Cholesterol 95mg; Sodium 410mg; Total Carbohydrate 65g (Dietary Fiber 4g, Sugars 47g); Protein 6g

Percent Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 10%; Iron 15%

Exchanges: 1/2 Starch; 4 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 6 1/2 Fat Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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