Chocolate Fudge Cake with Chocolate Truffle Dipped Strawberries. An easy one-bowl chocolate cake recipe covered in fudge frosting & topped with luscious chocolate truffle dipped berries!
Originally posted June 2010.
I made this cake yesterday to bring to a party being thrown by one of my daughter’s classmates in celebration of their “graduation” from elementary school to junior high. (Sigh, where did those seven years go?)
It was great fun watching a bunch of 12 year olds dig into the chocolate dipped strawberries which were devoured before the cake was even cut.
I like to use dark chocolate chips in my ganache dip for the strawberries but you can use any kind you like. I’ve used my standard chocolate scratch cake here and added an easy recipe for the ‘frosting challenged’.
This frosting is quite easy to make, starting with a base of silky melted chocolate.
When you’re off to a start like that, how bad can the finish be? 😉
I like to dip my strawberries in chocolate ganache which is similar to making chocolate truffles. I do this instead of plain melted chocolate because the cream in the ganache softens the chocolate.
That makes the chocolate melt in your mouth faster and meld with the flavour of the juicy ripe strawberries even better.
I also find this makes them less messy to eat because the chocolate doesn’t shatter when you bite into the strawberry and fall into your lap! That’s especially important when serving them at a get-together.
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- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk
- 1 cup black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla flavouring
- 12 ounces chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup whipping cream
- pinch salt
- 4 1/2 cups icing sugar
- 1 tsp vanilla extract
- 2 cups chocolate chips
- 1/4 cup whipping cream
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans.
Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
In a medium saucepan over low heat, melt the butter completely, then add the cream and salt and heat just to the boiling point.
Remove form heat and pour in the chocolate chips. Make sure all of the chips are covered in the cream and butter mixture.
Let stand for 5 minutes before stirring together until smooth.
Add the vanilla and slowly beat in the icing sugar with an electric mixer until the frosting comes together to a spreadable consistency. If your chocolate is too hot you may have to cool the frosting and beat it with an electric mixer again when it's cooler.
Depending upon the quality of the chocolate you use, you may have to add a little more icing sugar to bring the frosting to a spreadable consistency.
In a small saucepan over low flame, heat the cream to almost boiling.
Add the chocolate chips and remove from the heat.
Let the mixture stand for about 5 minutes, then stir until smooth.
Wash and pat dry the strawberries in paper towels before dipping them into the chocolate mixture.
Place the dipped strawberries on a wax paper, parchment paper or a silicone lined baking sheet and refrigerate for a half hour before using them to garnish the fudge cake.