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Strawberry Truffle Cake

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Rate this recipe 4.4/5 (47 Votes)
Strawberry Truffle Cake 1 Picture

Ingredients

  • Cake
  • 1 box moist 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 (use dairy free substitute)
  • 1/4 cup butter
  • 2 cups cut-up fresh strawberries
  • Garnish
  • 6 fresh strawberries, cut in half lengthwise
  • 1/4 cup white vanilla baking chips (dont use on dairy free slices)
  • 1/2 teaspoon vegetable oil

Details

Preparation time 25mins
Adapted from google.com

Preparation

Step 1

Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream (or substitute) 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 or cake pan with waxed paper. 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 miz until crumbly. Add 3/4 cups of the ganache (reserve remaining ganache for frosting). Beat on low speed 30 seconds, then on medium speed until well combined. Fold in 2 cups cut-up strawberries.

Spoon mixture into springform pan; smooth top evenly. Cover with plastic wrap; freeze about 45 minutes or until firm enough to hold.

Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. May use warm water on bottom of pan to help loosen, careful not to melt cake.

Frost side and top of cake with reserved ganache. Slice cake into individual pieces.In a double boiler, melt white chocolate chips with 1/2 tsp. oil.

Place melted white chips in ziploc bag; cut off tiny corner of bag. Use to place (glue) strawberry halves on each slice and then drizzle over top of cake. Refrigerate to set and store.

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