Strawberry Truffle Cake

Strawberry Truffle Cake

Today I opened the cabinet where the Nutella is stashed, grabbed a too-big spoonful, shoved it in my mouth, then accidentally smacked my forehead into the corner of the still-open cabinet door. HARD.

Strawberry Truffle Cake

 I think the welt that I have in the middle of my head is my comeuppance for being a stellar mom today. And by stellar I mean, “Get your own freaking lunch, you’re 3 years old for heaven’s sake, it’s time you started taking some responsiBILity around here.” And then I go back to my book and pretend the world doesn’t exist. (Except Instagram. Instagram happens even in dream-land.)
Strawberry Truffle Cake
Have you guys read The Giver? If you skipped that one in 7th grade, you should give it a second chance. You can read it in a day if you are willing to forego all of your life duties. Not that I would know.
Strawberry Truffle Cake
The movie is coming out in August. It’s one of those ones that I’m apprehensive about because the book is so dear to me that I don’t want my perfect imagery tainted. You know? I’m actually pretty good at blocking out lame book-renditions though. It’s like Daniel Radcliffe never even happened.
Strawberry Truffle Cake
In other news, Truman’s birthday was this weekend and my parents got him this talking light up snail toy. He loves it. The only drawback is that it’s one of those super freaky toys that randomly talks when no one is playing with it. It just looked up at me from the floor 5 seconds ago and said WEEEEEEEEEEE!!!!!!! I swear it made eye contact. This is straight up Sid-from-Toy-Story-creepy.
Strawberry Truffle Cake
Easter is coming up, so I thought I would make you a super light dessert. Just kidding. This cake is about as rich as they come, but I still think it would be a good way to wrap up Easter dinner with your peeps. (Get it?? peeps? ho boy Karen)
Strawberry Truffle Cake
So this Strawberry Truffle Cake. It’s heavenly, guys. Here’s what you do: bake a chocolate cake. Smash it up with some ganache. Fold in strawberries. Cover with more ganache. It’s as simple as that. It’s a multi-step cake, for sure, but definitely very easy. It’s great for holidays too because it can be made a few hours ahead of serving time and refrigerated.
Do you guys give up? Or are you thirsty for more?
Facebook | Pinterest | Instagram | Twitter

Strawberry Truffle Cake

Yield: Makes one 9-inch one-layer cake, serves 8-12


  • 1 box dark chocolate cake mix, plus ingredients called for on the box
  • 1/4 cup salted butter
  • 1 1/3 cups whipping cream
  • 1 10-oz package bittersweet chocolate morsels
  • 8 ounces semi-sweet chocolate chips
  • 3-4 cups fresh strawberries, chopped
  • 6 fresh strawberries, cut in half lengthwise
  • 1/4 cup white chocolate
  • 1/2 teaspoon vegetable oil


  1. Mix and bake the cake according to package directions. Bake it in a 9x13 inch pan. Let the cake cool for one hour.
  2. Meanwhile, add the butter and cream to a small saucepan and set over medium heat. When the mixture comes to a boil, add the bittersweet and semi-sweet chocolate and turn off the heat. Let it sit for a minute or two, then stir until smooth.
  3. Use a knife to cut the cake into 1-inch cubes, and add half the cubes to a mixing bowl. Beat on low until cake is completely crumbly.
  4. Add 1 and 3/4 cup of the ganache to the mixing bowl. Add the remaining cake cubes, and beat until thoroughly combined.
  5. Use a wooden spoon to fold in the chopped strawberries. Try not to eat all of it at this point.
  6. Grab a 9-inch springform pan and line the bottom with a circle of wax paper. Pour or spoon the cake into the pan and smooth the top until it is flat.
  7. Cover with plastic wrap and freeze for 45 minutes. Set a timer. You don't want to actually freeze it, just firm it up. If you can't frost it until later, transfer it to the fridge.
  8. Run a plastic knife around the edge of the pan and gently release the edges of the pan. Invert the cake onto a plate or cake stand and gently remove the wax paper from the now-top.
  9. Carefully frost the top and sides of the cake with the reserved ganache. Yes, the ganache is very thin. It helps if the cake is still very very cold, so you might want to stick it back in the freezer for a few minutes if it's been a while.
  10. Arrange the 6 sliced strawberries on top of the cake.
  11. In a small bowl, combine the white chocolate and oil. Microwave it until the chocolate starts to melt, the stir until smooth. Drizzle the white chocolate over the cake. I added mine to a little plastic bag and snipped a corner.


You can use any combination of semi- to bittersweet chocolate for the ganache.

You can add as many chopped strawberries as you want, too. If 4 cups looks like too much, add less.

This cake is best eaten the day its made.

Source: lightly adapted from Betty Crocker

Strawberry Truffle CakeFirst bake your cake. Then smash it up.

Strawberry Truffle CakeHeat up the cream and butter and pour the chocolate over when it’s hot.

Strawberry Truffle CakeSmoosh it all into a springform pan,

Strawberry Truffle Cake

like so.

Strawberry Truffle Cake
Firm it up in the freezer and there you go!





  1. Kris says

    Wow! Does that look delicious! And easy! I can’t bake and frost a round layer cake and make it look nice to save my soul (well, truthfully, I can’t frost any cake out of the pan and make it look nice), but this looks like something I could do Karen! Love it! And, I totally understand your book obsession. The first time I remember staying up all night to finish a book was in junior high reading “Pride and Prejudice.” I HAD to find out if Elizabeth and Darcy ended up together. It was a very rewarding experience – worth looking like crap and having big circles under my eyes the next day at school. But who looks great in junior high anyway?

  2. Sarah says

    We would LOVE this. Adding it to the Easter menu. But wait a sec…are you saying you don’t like the Harry Potter movies???

  3. says

    You’re amazing. This is amazing. It’s like one giant cake ball. Excuse my drooling. A chocolate-strawberry covered–I just can’t. I want!!

    AND OMG TRUMAN IS FREAKING ADORABLE!!!! THOSE SUSPENDERS!!!!! THOSE CHEEKS!!!!!! What a cutie PIE. Ahh. Too many good things in this post.

    Except The Giver movie?! What the heck? Hollywood is seriously going to troll through all the books of my childhood until they squeeze every last drop of cinematic value out of them. Not sure how I feel about this. #ohreallyErika

    But I do know how I feel about this cake…which is covetous. And admiring. And excited. You’re brilliant!
    Erika recently posted…Vegan Lentil PateMy Profile

  4. says

    I was gonna ask how did you made the sides so perfectly straight but now I see you used a springform pan. That always does the trick and you weren’t kidding; this truffle cake sure does look rich! I love how the strawberries are embedded inside. Pinning! :)
    Connie | URBAN BAKES recently posted…Mango Lime CupcakesMy Profile

  5. says

    I loooooooove The Giver. I haven’t read it in years, but I remember it having that perfect mix of haunting loveliness that makes your soul ache a little bit. I definitely need to read that one again! I’m loving the idea of smashing up a box cake and adding delicious things to create that super rich, dense thing you’ve got going on here. It looks great!
    Courtney @ Neighborfood recently posted…4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate GanacheMy Profile

  6. says

    OH.NO.YOU.DIDN’T! You didn’t just smash up cake and then drench it in ganache and fill it with strawberries then smoosh it into a cake pan. Good gawd woman, this is amazing and decadent and brilliant. “Easter is coming up, so I thought I would make you a super light dessert. Just kidding” <– I almost snorted coffee up my nose from laughing at this line. You're awesome!
    Nancy @ gottagetbaked recently posted…Chocolate Peanut Butter Cinnamon Rolls for #ChocolatePeanutButterDay #chocPBday and a #GiveawayMy Profile

  7. Shauna says

    So, I made this. It was super easy! I left off the white chocolate drizzles, because I didn’t want to pay $4 more for a pack of white chocolate chips when it’s such a minor part of the recipe. (college!!!) and I didn’t have a springform, but the cake is nice in a 9×13, although not as pretty :) I just cut it into bars to eat it. Next time I would probably cut the strawberries into 8ths instead of 4ths so that they are easier to mix.

    Also,the look of horror on my fiance’s face when I smashed up the chocolate cake that he thought he was going to eat was priceless!!! he agrees that this cake is a much better final product than the plain box mix now. I would 10/10 recommend this recipe. ;) It is fudgey and delicious.

    • says

      Good idea leaving out the white chocolate. It’s mostly just for looks :) And good to know this works great in a 9×13! I wish I could have seen your fiance’s face when you cake-smashed!! That is awesome. Thanks so much for coming back to comment Shauna!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge