Description
Indulge in this decadent Chocolate Strawberry Truffle Cake! This show-stopping dessert features layers of rich chocolate cake, a luscious strawberry truffle filling, and a smooth chocolate ganache frosting. It’s the perfect combination of chocolate and strawberry, making it ideal for special occasions.
Ingredients
Scale
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Strawberry Truffle Filling:
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 8 ounces dark chocolate, chopped
- For the Chocolate Ganache Frosting:
- 12 ounces semi-sweet chocolate chips
- 1 ½ cups heavy cream
- 1/4 cup unsalted butter, cut into pieces
- For Garnish:
- Fresh strawberries, sliced
- Chocolate shavings (optional)
Instructions
- Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add boiling water and mix until combined. The batter will be thin.
- Pour batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Strawberry Truffle Filling: In a saucepan, combine strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 10-15 minutes.
- Remove from heat and let cool slightly.
- In a separate saucepan, heat heavy cream until simmering. Pour over the chopped chocolate and let sit for 1 minute.
- Stir until smooth and glossy.
- Gently fold in the cooled strawberry mixture.
- Refrigerate for at least 2 hours, or until the truffle mixture is firm enough to spread.
- Make the Chocolate Ganache Frosting: Place chocolate chips in a heatproof bowl.
- In a saucepan, heat heavy cream and butter over medium heat until simmering.
- Pour the hot cream over the chocolate chips and let sit for 1 minute.
- Stir until smooth and glossy. Let cool slightly.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with a layer of strawberry truffle filling.
- Top with the second cake layer.
- Frost the entire cake with the chocolate ganache frosting.
- Garnish with sliced fresh strawberries and chocolate shavings (if desired).
- Refrigerate for at least 30 minutes before serving.
Notes
- For a richer chocolate flavor, use Dutch-processed cocoa powder.
- If the truffle filling is too soft, refrigerate for longer.
- You can make the cake layers a day in advance and store them, wrapped tightly, at room temperature.
- Adjust the sweetness of the strawberry filling to your preference.
- For a smoother ganache, make sure your heavy cream is hot enough.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g