Cake Recipe #33 - Fudge Lover's Strawberry Truffle Cake

Taking a bite of this cake is like eating fudge, only with slices of strawberries mixed in. Fairly simple to make beginning with a cake mix.

Ingredients: 1 box chocolate fudge cake mix, water, vegetable oil and eggs required for cake mix. Ganache Filling and Topping: 2 packages (8 ounces each) 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, cut in half lengthwise through stem, 1/4 cup white vanilla baking chips, 1/2 teaspoon vegetable oil.

Instructions: Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray; set aside. Make and bake cake as directed on box. Cool completely, about 1 hour.

Meanwhile, in large bowl, place chopped chocolate; set aside. In a 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 the bottom of a 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 a knife around side of pan to loosen cake mixture. Place a serving plate upside down on pan; turn pan and plate over. Remove sides and bottom of pan and waxed paper. Frost sides 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. (Strawberries get a little soggy on Day 2).

I found this recipe on bettycrocker.com.

"Let's Bake a Cake!"