Best 2 Fudge Strawberry Truffle Cake Recipes
Indulge your sweet tooth with the decadence of fudge strawberry truffle cake, a delightful dessert that combines rich chocolate and the vibrant flavors of strawberries. This exquisite cake is perfect for special occasions or as a treat to satisfy your craving for something truly special. With a moist chocolate cake as the base, layers of creamy fudge and strawberry truffle filling, and a luscious chocolate ganache topping, this cake is a symphony of flavors that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- Make sure the chocolate is finely chopped before adding it to the cream. This will help it melt smoothly and evenly.
- Bring the cream to a simmer, but do not boil it. Boiling the cream will cause it to curdle.
- Stir the chocolate and cream mixture constantly until the chocolate is completely melted and smooth.
- Let the chocolate mixture cool slightly before adding the butter. This will help prevent the butter from seizing.
- Beat the butter until it is light and fluffy. This will help incorporate air into the frosting and make it smooth and creamy.
- Gradually add the chocolate mixture to the butter, beating constantly. This will help prevent the frosting from curdling.
- Use a piping bag fitted with a star tip to decorate the cake. This will give the cake a professional look.
Conclusion:
This fudge strawberry truffle cake is a delicious and decadent dessert that is perfect for any special occasion. The rich chocolate flavor of the cake and frosting is perfectly complemented by the sweet and tart strawberries. This cake is sure to be a hit with everyone who tries it!
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