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fudge strawberry truffle cake

(1 rating)
IdGirl25 avatar
Recipe by
Brandi Kirkpatrick
@IdGirl25
Burley, ID

This is another Betty!!! I originally tried it out on my family, my mother's two loves are chocolate and strawberries (despite being allergic to them). I also had students make this in a Food Production class to sell to the student body. They were blown away! Two things, VERY decadent AND the strawberries get squishy after the first day. Worth all the work though!

(1 rating)
yield 12 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For fudge strawberry truffle 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 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
  • GARNISH
  • 6 fresh strawberries, cut in half lengthwise through stem
  • 1/4 cup white vanilla baking chips
  • 1/2 teaspoon vegetable oil

How To Make fudge strawberry truffle cake

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs.
  • 2
    Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    In small microwavable bowl, microwave baking chips and 1/2 teaspoon 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. Cake is best served the same day.
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