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Fudge Lover's Strawberry Truffle Cake

By pussycat1960

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

Rate this recipe 5/5 (1 Votes)
Fudge Lover's Strawberry Truffle Cake 1 Picture


  • 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


Servings 12
Level of difficulty Average
Preparation time 25mins
Cooking time 2mins
Cost Average budget


Step 1

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


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

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