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Fudge Lover’s Strawberry Truffle Cake~The perfect Valentine’s Treat!

Valentine’s Day is coming up, and I wanted to share the most delicious recipe I got years ago from a friend. The Fudge Lover’s Strawberry Truffle Cake! Most of this is “on hand” ingredients such as Devils food cake mix and 2 bags of semi sweet chips/baking chocolate are the only items you may not have. I have made this every year for Valentine’s Day for the past 5 years or so. Just YUM!

Fudge Strawberry Truffle Cake

It’s really easy, you just have to plan ahead to let it cool and chill at 2 diff. stages.

First you bake the cake mix just like it says on the box and let it cool completely (ummm, made a big hole when I was testing the rediness).

Then you make the ganache with the whipping cream and semi sweet chocolate (you WILL sound extra fancy when you tell people you made ganache–say it ga-na-shh).

then cut up the cake….

plop half in a bowl…

…and mix til it crumbles….add the other half….then dump on the ganache…

mix more and it will be fudge-like…who doesn’t like fudge-like, I ask?

…dump strawberries…

…fold in strawberries…

Hopefully you have a springform pan, line it with waxed paper (promise, it does help later)

…plop in your mixture and smooth it out…you then stick it in the freezer for 45 minutes to chill/harden.

…lick the spoon…

After 45 minutes, plop it on a fancy plate…

…remove that springform edge…

…and peel off the wax paper for a nice smooth top…

See, smooth.

Dump the reserved ganache (did I tell you to reserve some above?)

…and spread it list frosting…

The recipe says to do the edge, but I like to see the strawberries on the edge, so I don’t do the edge (plus, it is a pain to try to not get it on that fancified plate).

Top with strawberries

Lick the bowl and spoon again…

Then melt some white chocolate chips, place in a ziploc bag, snip the end and drizzle it all over the cake and voila! You. are. fancy.

Fudge Lover’s Strawberry Truffle Cake Recipe:

1 box Betty Crocker® SuperMoist® chocolate fudge or Devil’s food 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 (or 2 full bags semi sweet chips), 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


Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs.
  1. Bake the cake following the box instructions in a 13×9-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 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.
  4. Run knife around side of pan to loosen cake. 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. Cake is best served the same day.
Kristen Duke

Kristen Duke

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Kristen Duke
Kristen Duke
Kristen Duke
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  1. Okay, so that looks WAY too decadent – yikes, dangerous recipe for me to learn. Can you see the drool on this side of my laptop? Delish!

  2. That looks amazing and amazingly easy! Thank you for sharing! Can’t wait to make it.

  3. YUM!!! It reminds me of a cake pop! I might have to give this a shot.

    I am going to link up to this tomorrow!

  4. It looks so yummy and fudgy! Maybe when I’m done trying so hard to lose weight I’ll have to make it. I just don’t trust myself lately with chocolate in the house! I have to ask… Where in the world did you find strawberries this time of year? I haven’t seen any in the stores!

  5. Jacqueline says:

    Yummmm, I can’t wait to try this! I’m always looking for something different, and this sounds really neat!

  6. Jacqueline says:


  7. Que delicioso! And your baby is sooooooo gosh darn cute!

  8. Jacqueline says:

    This is REALLY good! I used whipped cream on top instead of white chocolate, and really liked the light fresh touch balancing out the intensity of the chocolate. I also used frozen strawberries, since that’s all those are the only organic strawberries available to me at this time of year, but that wasn’t a problem. Something else worth noting in case you have lots leftover (I’m single): it freezes well. One warning for fellow dishwasher-less bakers: this recipe involves a lot of dishes!

  9. That cake looks so yummy. I will definitely be making this cake next.

  10. I think I remember being one of the original partakers of this cake the first time you made it! Is was gloriously delicious and even though it is not Valentines Day…I made it this afternoon. YUM! YUM! YUM!


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