Strawberry Truffle Cake

So I have to tell you guys, I’m TOTALLY obsessed with this blog right now! I’m constantly thinking of all the things I can’t wait to share with you. But for today, we’ll focus on the cake. Go ahead – tell me you aren’t drooling over that picture right now. ;) I made this cake for my sister-in-law a few years back, and now it tops her list for every birthday. Unfortunately, I really can’t take much any credit on creativity for this one. With no real notable changes, I snagged this one straight from Mrs. Betty Crocker.  This is a rich and fudgy cake that I daresay is unlike any you’ve ever had the pleasure of eating. You make a chocolate cake according to the package directions, and then you destroy it in the mixer and pour in decadent ganache and strawberries.  After that, you set it up in a springform pan until firm, cover it in more ganache and dive in. There are few desserts that I can’t sit down and totally devour, but I do have to admit, this one’s a bit rich. We like to whip up some fresh whipped cream (you’ll probably have leftover whipping cream from the ganache) to help balance it out. Without further ado, here is BC’s recipe with a couple of my tricks added in. Enjoy!

Strawberry Truffle Cake

Serves 12

Ingredients

1 BC Chocolate Fudge cake mix, prepared according to package directions and cooled (this can be done a day or so in advance as long as you store it properly)

1 and 1/3 cups whipping cream

¼ cup butter (do not use margarine)

16 oz of chocolate chips from 2 Bags of Hershey’s Dark Chocolate Chips (2 bags is more than enough so be sure to measure out what you need)

2 cups cut-up fresh strawberries

 

Optional Garnish – Strawberries and White Chocolate

In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Add chocolate and stir until smooth.  

While waiting for cream mixture to boil, line bottom of 9-inch springform pan with parchment or wax paper. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add the rest of cake and 1 ¾ cups of the ganache (cream and chocolate mixture). Beat on low speed until well combined (it’ll look nice and fudgy). Fold in the strawberries. 

Spoon the mixture into the springform pan and smooth the top. Cover with plastic wrap and freeze about 45 minutes or until firm. (Cover the remaining ganache and leave it out. It will set up if you put it in the fridge.)

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 (an offset spatula works best). The ganache may seem runny, but it will set quickly on the cold cake. If it sets too quick, run hot water over the spatula, dry it really well, and then smooth it over the ganache.  If it sounds tricky, don’t be worried, this is one of the easiest cakes to frost! It is very forgiving and easy to clean-up. I usually wipe down the edge of my cake plate with a wet paper towel when I’m done.  Now get a little creative and decorate it with your white chocolate and strawberries. :)

 

Keep refrigerated. Set out about 10 minutes before serving. After about a day, the strawberries will start to get soft. So this cake is best served the same day.

Here’s the link to the original recipe: http://www.bettycrocker.com/recipes/fudge-lovers-strawberry-truffle-cake/6993491d-1269-4719-ab82-22ecd0e72e15

"Cathee's" Strawberry Truffle Cake :)