Sunday, April 7, 2013

Strawberry Chocolate Truffle Cake

1 chocolate fudge cake mix. Make as directed

Ganache filling and top

1 pound semisweet baking chocolate, finely chopped
1 1/3 cups whipping cream
1/4 cup butter
2 cups cut-up fresh strawberries Garnish
6 fresh strawberries,
1/4 cup white chocolate chips
1/2 teaspoon vegetable oil

1 Heat oven to 350°F Grease bottom only of 13x9 inch pan. 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 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. Mix in 2 cups cut-up strawberries. Pour mixture into pan smooth top. Cover with plastic wrap freeze 45-60 minutes.

5 Remove cake from cake pan. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.

6 Microwave chocolate chips and 1/2 teaspoon oil uncovered on High 40 seconds, stirring every 10 seconds, until melted. Put in small resealable baggie, cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to eat.

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