Best 2 Fudge Strawberry Truffle Cake Recipes

Indulge your senses in a symphony of flavors with our irresistible Fudge Strawberry Truffle Cake. This extraordinary dessert combines the richness of chocolate fudge with the delightful tang of strawberries and the velvety smoothness of a truffle filling. Each bite offers a heavenly experience, leaving you craving more.

Embark on a culinary journey with our carefully curated collection of recipes, guiding you step-by-step in creating this masterpiece. From the decadent fudge frosting to the luscious strawberry filling, every element of this cake is meticulously crafted to deliver an unforgettable taste sensation.

Whether you're a seasoned baker or just starting your culinary adventures, our recipes are designed to empower you with confidence and success. With clear instructions and helpful tips, you'll be amazed at how easily you can create this stunning cake that will be the centerpiece of any occasion.

So, gather your ingredients, prepare your baking tools, and let's embark on a delightful journey of flavors as we delve into the art of creating the Fudge Strawberry Truffle Cake. Get ready to tantalize your taste buds and impress your loved ones with this extraordinary dessert.

Let's cook with our recipes!

FUDGE LOVER'S STRAWBERRY TRUFFLE CAKE

Fudge Lover's Strawberry Truffle Cake image

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

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
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
6 fresh strawberries, cut in half lengthwise through stem
1/4 cup white vanilla baking chips
1/2 teaspoon vegetable oil

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

Fudge Strawberry Truffle Cake image

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

Ingredients

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:

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 fresh, ripe strawberries for the best flavor.
Make sure the cream cheese is softened to room temperature before using so that it mixes smoothly.
Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
If you don't have a springform pan, you can use a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
To make the chocolate ganache, you can use either semisweet or bittersweet chocolate. If you use bittersweet chocolate, the ganache will be less sweet.

Conclusion:

This fudge strawberry truffle cake is a delicious and decadent dessert that is perfect for any special occasion. The combination of chocolate, strawberries, and cream cheese is sure to please everyone. With its rich, creamy texture and sweet and tangy flavor, this cake is sure to be a hit.

Whether you are a seasoned baker or a beginner, this cake is easy to make and is sure to impress your friends and family. So next time you are looking for a special dessert, give this fudge strawberry truffle cake a try. You won't be disappointed.