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Fudge Lover's Strawberry Truffle Cake

Fudge Lover's Strawberry Truffle Cake
  • Prep 25 min
  • Total 2 hr 50 min
  • Servings 12

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

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
350
% Daily Value
Total Fat
38g
59%
Saturated Fat
18g
90%
Trans Fat
1g
Cholesterol
95mg
31%
Sodium
410mg
17%
Potassium
310mg
9%
Total Carbohydrate
65g
22%
Dietary Fiber
4g
16%
Sugars
47g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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