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Kitchen Adventure: Strawberries and chocolate: Yes, please

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Food column by Becca Owsley

By Becca Owsley

Sometimes a series of random events can come together for perfect timing to try a new recipe. That’s what happened with the Fudge Lover’s Strawberry Truffle Cake.

Several recipes from various websites land in my inbox every day. One day, a sweet treat of chocolate and strawberry deliciousness appeared in an email.

The recipe was tucked away in a file, but never far from my mind.

In another great surprise recently, strawberries were on sale at the grocery store. Things were coming together nicely.

For an extra bonus, there actually were eggs in the refrigerator when I got home. I can’t tell you how many times I’ve set out to make something only to find out I forgot to buy eggs or the ones in the fridge had expired.

Now that all the pieces were in place, it was time to get down to making the cake.

Before starting the recipe, let me note that a springform pan is a must for this one.

The first step of the recipe can be done at any time, the day before if necessary, to keep from being rushed when making the rest. Just bake a cake according to the instructions on the box.

The ganache filling in the recipe didn’t exactly make enough to include in the cake mix and ice the cake later. Fortunately, I had enough extra ingredients to make a little more.

Watch out for this when making the cake and have some extra ingredients around just in case. There’s plenty of time between freezing the cake and icing it to make more.

During the step in the recipe that includes mixing the cubed cake and ganache, the consistency of the mix is described as looking like fudge. Mine never looked like fudge. Instead it just looked like a dark, thick mixture of moist, mashed cake. At first, I was concerned the cake wouldn’t set well, but it was fine.

Don’t be intimidated by the multi-step process. The steps are light and the result is out of this world and worth the extra effort.

One of my favorite sweet treats is a strawberry dipped in chocolate. This cake is like eating a big pan of strawberries smothered in chocolate.

It’s definitely something you want to make when you need to take a dessert to share or else you might eat the entire cake yourself.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.

Fudge Lover’s Strawberry Truffle Cake

  • 1 box chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box

Ganache Filling and Topping

  • 2 packages (8 ounces 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

Calories per serving: 630 (Calories from Fat: 350)

Heat oven to 350 degrees. Make and bake cake as directed on box for 9-by-13-inch pan. Cool completely for about 1 hour.

Meanwhile, in large bowl, place chopped chocolate and 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 and stir until smooth.

Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half 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 and smooth top. Cover with plastic wrap and freeze about 45 minutes or until firm enough to unmold.

Run a knife around the side of the pan to loosen cake mixture. Place a serving plate upside down on pan and turn pan and plate over. Frost the 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 and cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day.

Recipe from www.bettycrocker.com