Fudge Lover’s Strawberry Truffle Cake

Kallie is always wanting to cook dinner or make a dessert. I found this yummy cake recipe. So we gave it a try after school. It is a very chocolate yummy cake. We Loved It!!!

She is making the ganache.

Here is the recipe for the yummy Fudge Lover’s Strawberry Truffle Cake:

Cake

1	box Betty Crocker® SuperMoist® chocolate fudge or Devil’s food 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 (or 2 full bags semi sweet chips), finely chopped
11/3	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

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs.

1. Bake as directed on box for 13×9-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 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.
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. Cake is best served the same day.

The blog where I got this recipe had way better pictures of the cake and process of making it, if you want to check them out go HERE.

*Bonus Picture - that has nothing to do with the cake. *

Jaron set up the farm and he is kept asking me to take a picture of it and put it on the blog. Here is Jaron on the farm.