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Fudge Lover's Strawberry Truffle Cake
Fudge Lover's Strawberry Truffle Cake
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Prep Time:
25 minutes
Total Time:
2 hours 50 minutes
Delicious chocolate cake with fresh strawberries and decadent ganache.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 packages (8 oz each) semisweet baking chocolate, finely chopped
  • 1 1/3 cups whipping cream
  • 1/4 cup butter (do not use margarine)
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Follow box instructions to make and bake cake in a 13x9-inch pan. Allow to cool completely for about 1 hour.
  • Place the chopped chocolate in a large bowl. In a 2-quart saucepan, melt the butter in whipping cream over medium heat until it boils. Pour this mixture over the chocolate and stir until smooth.
  • Prepare a 9-inch springform pan by lining the bottom with waxed paper. Cut the cake into 1-inch cubes. In a large bowl, use an electric mixer on low speed to crumble half of the cake cubes. Incorporate the remaining cake cubes and 1 3/4 cups of the ganache (set aside the rest for later). Mix on low speed for 30 seconds, then increase to medium speed until well combined (the mixture should resemble fudge). Gently fold in 2 cups of chopped strawberries. Transfer the mixture into the springform pan, smooth out the top. Cover with plastic wrap and freeze for about 45 minutes until it's firm enough to remove from the pan.
  • Loosen the cake by running a knife around the side of the pan. Place a serving plate upside down on top of the pan, then carefully flip the pan and plate over. Frost the sides and top of the cake with the saved ganache. Finally, decorate the top of the cake with halved strawberries.
  • Microwave baking chips and 1/2 teaspoon oil in a small bowl on High for 45 seconds, stirring every 15 seconds until melted. Transfer mixture to a small resealable plastic bag; snip off a small corner of the bag. Drizzle over cake and refrigerate until serving. Enjoy on the same day for optimal freshness.

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