I wish I could take credit for this recipe, but the truth is that I stole it from Betty. Betty Crocker. I don’t even know how it happened—one minute I was Googling light summer dinner recipes, then the next minute I was at the grocery store loading up my cart with chocolate, heavy cream, and strawberries. Crazy how that happens. 😉 But if you’re looking for one more indulgent treat before the official start to summer (or perhaps something to take to that Memorial Day barbecue this weekend?), let this be it.
Giiiiiiiirl…let me just show you what we’re working with here:
That’s right, guys and gals. This cake is creamy, fudgy, chocolaty, and deceptively easy to make. Look at the fricken burst of berries and tell me it doesn’t look like Fabio jumped on a black stallion to deliver it to you. That’s why I had to make it. Despite the insane amount of chocolate that goes into this recipe (I say that like it’s bad thing), the berries do a great job of cutting the sweetness. If I had to describe this dessert in one word, I’d say it’s impressive—and your guests will too!
You can find out how to make it on the Betty Crocker website or simply scroll down to view the recipe card. I personally found the instructions too sparse and a bit difficult to follow, which is why I decided to re-write them for you. You’re welcome!
To begin you’ll need a baked and cooled chocolate cake. Use a box mix and add the batter to a casserole dish or other large pan; this will ensure that the cake bakes and cools fast (you can even do this step a day ahead of time). I recommend adding parchment or wax paper to the bottom so that you can easier transfer out of the pan and cool it faster.
To make the ganache, simply add the chocolate, cream, and butter to a microwave safe bowl and microwave in 30 second increments, stirring each time. I recommend doing this as the cake is cooling.
The end result will be very fluid and easily pourable, which is what you want. Keep in mind that it will thicken upon standing. If you wait too long and you need to make it pourable again, you can just zap it in the microwave for a few seconds.
Once the cake is completely cool, add it to a bowl and beat it until it looks like small crumbs.
Now fold in 1 3/4 cups of the ganache (which according to my scale was around 475 g) and stir to combine.
The recipe says you need two cups of chopped strawberries, which means absolutely nothing to me. So in case you’re wondering how big the pieces should be, here is my 2-cup pyrex glass for scale. It ended up being around 350 g of strawberries. Save your prettiest ones for the top!
Fold them in and your “dough” is complete.
For this next part, Betty recommends using a 9-inch springform pan. I wanted my cake to be taller, so I went with an 8-inch. And since I don’t have an 8-inch springform pan, I simply sprayed it down, lined the bottom and sides with wax paper, and hoped for the best. In hindsight I think it would have been smarter to use a double layer of plastic wrap. It will come out if you do it this way, it just needs a bit of tough love.
After about 45 minutes in the freezer it ends up looking like this! It will still be very soft, but can easily hold its shape. I recommend using some of that leftover ganache to stick it to a cake board, or at the very least placing it on the platter you’ll be serving it on.
The leftover ganache should have thickened slightly during the wait, so now you can go ahead and ice the cake with it.
And lastly, place some strawberry halves all along the perimeter.
If you really want to kick it up a notch you can add some white chocolate drizzle to the top. Melt a few spoonfuls of white chocolate in the microwave, stir in some vegetable oil to make it more fluid, then add it to a sandwich bag, snip the corner, and drizzle your heart out.
And there you have it! Gorgeous, decadent, silky strawberry fudge cake. Keep refrigerated before serving for best results.
- 1 box of chocolate cake mix, plus any eggs or oil you'll need to bake the cake.
- 16 oz of semisweet chocolate (One 12oz package of chocolate chips plus another 2/3 rd cup.)
- 1 1/3 (302 g) c whipping cream
- 1/4 c butter (half stick)
- 2 c (approx 350 g) chopped fresh strawberries
- 4 of your prettiest strawberries, cut in half
- 2-3 tbsp of melted white chocolate, plus some vegetable oil to thin it out.
- Bake the cake according to package instructions. Once it's out of the oven you can move on to the next steps.
- To make the ganache, add the cream, chocolate, and butter to a bowl and microwave it in 30 second increments until it all comes together. It will be very fluid. Set it aside while you wait for the cake to finish cooling.
- Once the cake is completely cool, add it to a large bowl and use an electric mixer to reduce it to small crumbs. Pour in 1 3/4 cups (approx 475 g) of the ganache and continue to mix it until it's completely combined (the mixture should be very thick). Fold in the chopped strawberries.
- Add the mixture to a lined 8-inch or 9-inch cake pan (springform is best, but not necessary) and cover it with plastic wrap. Place the pan in the freezer for approximately 45 minutes. The remaining ganache will thicken to a spreading consistency during this time.
- Remove the cake from the pan and either attach it to a cake board or place it on your serving platter.
- Place the strawberry halves around the perimeter of the cake. Melt some white chocolate in the microwave and stir in a dash of vegetable oil to make it more fluid. Add it to a plastic sandwich bag, snip the corner, and drizzle it all over the top.
- Refrigerate until ready to serve.
Until next time!