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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:

Cake
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
Garnish
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.

Andes Mint Cookies

I served these at my first beginners workshop, and some have asked for the recipe.  I thought for sure I had posted this before, but can’t seem to find it.  I cannot take credit for this, as it was shared by a friend (Marianne Lloyd) a few years ago, but I make them often because they are very easy, no fail, and super delish! I made this little card for a recipe exchange:

As for the cupcakes…I used a lemon cake mix and added some pudding and sour cream. Then made lemon cream cheese frosting and squeezed some fresh lemon juice into both.  I then infused some raspberry jam into the middle.

Only 3 spots left for the Austin beginners workshop.  5 for San Antonio;)