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Fudge Lover's Strawberry Truffle Cake

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  • Prep 25 min
  • Total 2 hr 50 min
  • Servings 12
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Indulge in a decadent chocolate cake dessert bursting with fresh strawberries and enrobed in rich ganache.
Created Aug 18, 2016
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 packages (225 g each) semisweet baking chocolate, finely chopped
  • 1 1/3 cups (325 mL) whipping cream
  • 1/4 cup (50 mL) butter (do not use margarine)
  • 2 cups (500 mL) cut-up fresh strawberries
  • 6 fresh strawberries, cut in half lengthwise through stem
  • 1/4 cup (50 mL) white chocolate baking chips
  • 1/2 teaspoon (2 mL) vegetable oil

Steps

  •  
    1
    Heat oven to 350°F (180°C) (325°F/160°C) for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch (33x23 cm) pan. Cool completely, about 1 hour.
  •  
    2
    Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart (2 L) 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.
  •  
    3
    Line bottom of 9-inch (23 cm) springform pan with waxed paper. Cut cake into 1-inch (2.5 cm) 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 (425 mL) 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 (500 mL) cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
  •  
    4
    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.
  •  
    5
    In small microwavable bowl, microwave baking chips and 1/2 teaspoon (2 mL) oil uncovered on High 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. Best served the same day

Expert Tips

  • Tip 1
    Do-Ahead: You can bake the cake ahead. Store the completely cooled and tightly covered cake for up to two months in the freezer.

Nutrition Information

630 Calories, 38 Total Fat, 6 Protein

Nutrition Facts

Serving Size: 12 servings
Calories
630
Total Fat
38
Saturated Fat
18
Cholesterol
95
Sodium
410
Protein
6
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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