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Chocolate Lover's Strawberry Truffle Cake

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  • Prep 30 min
  • Total 2 hr 50 min
  • Servings 12
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Indulge in a decadent chocolate cake dessert that’s filled with a rich ganache and bursting with fresh strawberries.
Created Aug 7, 2009
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Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist Devil's Food or Chocolate Fudge Cake Mix
  • water, vegetable oil, eggs, called for on cake mix box
  • 2 pkgs (each 225g) semi-sweet 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 chips
  • 1/2 tsp (2 mL) vegetable oil

Steps

  •  
    1
    Heat oven to 350°F (180°C) for shiny or glass pan or 325°F (160°C) for dark or nonstick pan.
  •  
    2
    Grease or spray bottom only of 9x13-inch (23x33 cm) rectangular baking pan with shortening or non-stick cooking spray. Make cake mix as directed on box, using water, oil and eggs.
  •  
    3
    Bake as directed on box for 9x13-inch (23x33 cm) pan. Cool completely, about 1 hour.
  •  
    4
    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.
  •  
    5
    Line bottom of 9-inch (23 cm) springform pan with waxed paper round. Cut cake into 1-inch (2.5 cm) cubes.
  •  
    6
    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).
  •  
    7
    Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge).
  •  
    8
    Fold in 2 cups (500 mL) cut-up strawberries. Spoon mixture into springform pan; smooth top.
  •  
    9
    Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold.
  •  
    10
    Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over.
  •  
    11
    Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
  •  
    12
    In small microwavable bowl, microwave baking chips and 1/2 tsp (2 mL) oil uncovered on High 45 seconds, stirring every 15 seconds, until melted.
  •  
    13
    Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake.
  •  
    14
    Refrigerate until ready to serve. Cake is best served the same day.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
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