FUDGE LOVER'S STRAWBERRY TRUFFLE CAKE
Indulge in a decadent chocolate cake dessert bursting with fresh strawberries and enrobed in rich ganache.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 630, Carbohydrate 65 g, Cholesterol 95 mg, Fat 6 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 47 g, TransFat 1 g
STRAWBERRY FUDGE CAKE
Strawberries and Chocolate. What more can you ask for. This is guaranteed to be a hit at your next dinner party.
Provided by schafs
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350; coat 2 8" round cake pans with cooking spray.
- In large bowl, beat brownie mix, eggs, oil, 1/3 cup water and extract until blended, 1 minute; stir in chips.
- Divide batter between pans and bake 35 minutes.
- Puree strawberry topping until smooth.
- Poke holes into hot cakes; spread with topping; cool in pans 30 minutes on racks; Remove from pans and cool completely.
- Place one cake layer on plate and spread with 1 1/2 cups frosting, then top with remaining layer.
- Spread top& sides with remaining frosting.
- Garnish with whole or sliced strawberries.
Nutrition Facts : Calories 424.7, Fat 22.9, SaturatedFat 5.2, Cholesterol 52.9, Sodium 125.7, Carbohydrate 54.3, Fiber 1.2, Sugar 45.9, Protein 2.2
FUDGE STRAWBERRY TRUFFLE CAKE
This is another Betty!!! I originally tried it out on my family, my mother's two loves are chocolate and strawberries (despite being allergic to them). I also had students make this in a Food Production class to sell to the student body. They were blown away! Two things, VERY decadent AND the strawberries get squishy after the...
Provided by Brandi Kirkpatrick
Categories Fruit Desserts
Time 55m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs.
- 2. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
STRAWBERRY FUDGE TRIFLE CAKE
I goofed and accidentally posted this recipe twice...under this name and under Strawberry Fudge Truffle Cake...OOPS! Either way it's a great cake!
Provided by Kritty
Categories Dessert
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In large bowl combine cake mix, water, oil and eggs on low speed with electric mixer until combined. Beat an additional 2 minutes on medium speed. Bake in 9x13-inch pan for 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Pour chocolate chips into a large bowl and set aside. In medium saucepan bring whipping cream and butter to a boil over medium heat stirring occasionally. Pour mixture over chocolate chips and stir until chips are melted and mixture is smooth.
- Line the bottom of a 9-inch springform pan with wax paper. Cut cake into 1 inch cubes. In large bowl beat ½ of cake cubes with electric mixer until crumbly. Add remaining cake cubes and 1 ¾ cups of ganache. Beat 30 seconds on low speed then beat medium speed until well blended (mixture will look like fudge). Add 2 cups strawberries and stir to combine. Spoon mixture into springform pan. Smooth top and cover with plastic wrap. Place in freezer for until firm enough to unmold from pan about 1 hour.
- Remove cake from pan and place on serving dish. Frost with ganache. Melt white chocolate chips and oil over low heat stirring until smooth. Arrange fresh strawberries on top of cake. Spoon white chocolate garnish into decorator bag or Ziploc bag with corner snipped off and drizzle over top of cake.
- Store leftover cake in refrigerator.
Nutrition Facts : Calories 1328.7, Fat 102.4, SaturatedFat 37.9, Cholesterol 150.4, Sodium 628.5, Carbohydrate 110.7, Fiber 7.3, Sugar 79, Protein 11.4
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