Fudge Lover's Strawberry Truffle Cake Recipe

Ingredients

	PREP TIME 25m	COOK TIME 2h25m	TOTAL TIME 2h50m
YIELD 12 servings

Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake cake as directed on box for 13x9-inch pan.
Cool completely, about 1 hour.
Meanwhile, in large bowl, place chopped chocolate; set aside.
In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil.
Pour cream mixture over chocolate; stir until smooth.
Line bottom of 9-inch springform pan with waxed paper.
Cut cake into 1-inch cubes.
In large bowl, beat half of the cake cubes on low speed until cake is crumbly.
Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping).
Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge).
Fold in 2 cups cut-up strawberries.
Spoon mixture into springform pan; smooth top.
Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
Run knife around side of pan to loosen cake mixture.
Place serving plate upside down on pan; turn pan and plate over.
Frost side and top of cake with reserved ganache.
Arrange strawberry halves on top of cake.
In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted.
Place in small resealable food-storage plastic bag; cut off tiny corner of bag.
Drizzle over top of cake.
Refrigerate until ready to serve.
Best served the same day.