How to Make a Fudgeberry Truffle Cake

by Ben Niemann

My little boy just turned three and being the proud papa I am, I decided I'd make him the best b-day cake I could think of... A chocolate truffle cake with strawberries inside. Enjoy!

Supplies

  • 1 Chocolate or fudge cake mix
  • 16 Ounces Semisweet chocolate chips
  • 1 ⅓ Cups Heavy whipping cream
  • ¼ Cups Butter
  • 2 Cups Fresh, cut-up strawberries
  • ¼ Cups White chocolate baking chips
  • ½ Teaspoons Vegetable oil
  • 8 Strawberries, halved
  • Instructions

    Step 1

    First things first. Go ahead and bake your cake according to the instructions on the box. I'm not including ingredients or steps for this since it varies from cake to cake. I used Betty Crocker, FYI.

    Step 2

    Once your cake has baked and cooled, slice it up into one-inch squares & set aside. I cooked it in a Pyrex dish, cooled it on a rack, and then put it back in the Pyrex. Keeps everything nice and tidy.

    Step 3

    Also, one handy tip is to bake your cake the night before. Just make sure you store it properly overnight.

    Step 4

    In a 2 qt saucepan, over medium-high heat, melt your butter in the heavy cream. Go ahead and bring it to a slow, rolling boil. I would say 7-8 out of 10 on heat here.

    Step 5

    While you're waiting on that to boil, put your chocolate chips in a large mixing bowl. For this recipe, make sure you buy quality chocolate. It makes ALL the difference!

    Step 6

    Once your cream/butter mixture begins to boil, pour it over the chocolate and begin to stir.

    Step 7

    Keep stirring...

    Step 8

    Keep stirring... (It's important to keep going while everything is hot)

    Step 9

    Stir until it smooths out and looks consistent in color and texture. This is ganache. Feel free to stop here and eat the whole bowl. But a warning... if you do, you won't have any left over for cake.

    Step 10

    Put half of your cake into mixer and blend on low until its crumbly. And I've said it before... if you don't have a KitchenAid, start saving your pennies because these things are awesome!

    Step 11

    This is what "crumbly" means, lol.

    Step 12

    Add the rest of your cake and 1 3/4 cups of your ganache and mix into your crumbly cake at medium speed for about 30 sec. Set the rest of your ganache aside for now, we will use it later.

    Step 13

    Then, using a spatula, fold in your strawberries. Make sure they get distributed evenly throughout.

    Step 14

    Line a 9" springform pan with wax paper and pour in your mixture.

    Step 15

    Flatten out the top as best you can. This will be important for when we add the icing later.

    Step 16

    Seal the cake with some Saran Wrap and place in the freezer (yes, the freezer) for 45-60 minutes. This helps everything become firm.

    Step 17

    After freezing, remove the rim from your springform, hold a plate over the top of the cake, and flip over. You'll be left with the pan bottom and wax paper, which should come off easily.

    Step 18

    Now to ice the cake. I just pour the left over ganache over the top and then spread to the edges, letting it cascade over the sides.

    Step 19

    When pushing to the edge, make sure you're working the icing evenly. Otherwise it will be hard to cover bare spots around the sides.

    Step 20

    Using your halved strawberries, garnish the edges of the cake like so. Then when it comes to slicing, cut between the strawberries. Place in the fridge for about 10 min to allow the ganache to firm up

    Step 21

    Now for the decorative icing. In a small mixing bowl, add your white chocolate chips and oil. Then microwave for 45 seconds, stirring every 15 seconds.

    Step 22

    After 45 seconds you may be left with some solid chocolate bits and be tempted to put it back into the mic. Don't! Stir it up and the heat will work out the solid bits.

    Step 23

    Put the icing into a plastic Baggie, squeeze it all down to one corner, and snip off just the smallest bit of the tip. You can use this as your icing bag for decorating.

    Step 24

    Then decorate away. The white chocolate icing will become hardened after just a few minutes, so get to it!

    Step 25

    Here is a slice in all its glory. It may look small, but trust me, this stuff is rich. It will be enough. ;)

    Step 26

    Got an idea for another guide? Message me! While you're here, check out my other Snapguides. Enjoy!