Fudge Lover's Strawberry Truffle Cake

Fudge Lover's Strawberry Truffle Cake

Indulge in a decadent chocolate cake dessert bursting with fresh strawberries and enrobed in rich ganache.

Prep Time

25

Minutes

Total Time

2:50

Hrs:Mins

Makes

12

servings

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
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  2. 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.
  3. Line bottom of 9-inch springform 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 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 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 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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 630
    • (Calories from Fat 350),
  • Total Fat 38g
    • (Saturated Fat 18g,
    • Trans Fat 1g),
  • Cholesterol 95mg;
  • Sodium 410mg;
  • Total Carbohydrate 65g
    • (Dietary Fiber 4g,
    • Sugars 47g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 6 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.