Chocolate Fudge Cake with Chocolate Truffle Dipped Strawberries
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!
Course
Cakes/Dessert, Dessert
Cuisine
North American
Prep Time30minutes
Cook Time40minutes
Total Time1hour10minutes
Servings12or more servings.
AuthorBarry C. Parsons
Ingredients
For the Chocolate Cake
2cupssugar
2cupsall purpose flour
3/4cupcocoa
2tspbaking powder
1tspbaking soda
1/2tspsalt
2eggs
1cupsoured milk
1cupblack coffee
1/2cupvegetable oil
1tspvanilla flavouring
For the Chocolate Fudge Frosting
12ounceschocolate chips
1/2cupunsalted butter
1/2cupwhipping cream
pinch salt
4 1/2cupsicing sugar
1tspvanilla extract
For the Chocolate Ganache for Dipping
2cupschocolate chips
1/4cupwhipping cream
Instructions
To prepare the Chocolate Cake
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.
To prepare the Chocolate Fudge Frosting
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.
To prepare the Chocolate Ganache for Dipping
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.