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.
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.
- 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
- 6 fresh strawberries, cut in half lengthwise through stem
- 1/4 cup white vanilla baking chips
- 1/2 teaspoon vegetable oil
- 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.
- Make cake mix as directed on box, using water, oil and eggs.
- Bake as directed on box for 13 x 9-inch pan.
- Cool completely, about 1 hour.
- Meanwhile, in large bowl, place chopped chocolate; set aside.
- 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.
- 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.
- 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.
- 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.
- 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: