Easy Strawberry Chocolate Truffle Cake Recipe

This decadent chocolate truffle cake is a dream come true! It’s the perfect combination of rich chocolate ganache and fresh, juicy strawberries. Best of all, it’s incredibly easy to whip up—we use a store-bought brownie mix as the base, so you can have a gourmet dessert without the hassle. You can find brownie mix in the baking aisle of any local supermarket.

Ingredients for Strawberry Chocolate Truffle Cake:

Cake Base:

2 boxes of brownie mix (standard size)
Water, oil, and eggs as required by the mix instructions

Ganache and Filling:

1 lb (approx. 450g) semisweet chocolate, finely chopped
1 can (approx. 10 oz) heavy cream (drain any excess liquid)
4 tablespoons (approx. 60g) unsalted butter
2 cups (approx. 300g) fresh strawberries, chopped
Garnish:
6 fresh strawberries, halved lengthwise
1/4 cup (35g) white chocolate, chopped
½ teaspoon vegetable oil

How to Make Strawberry Chocolate Truffle Cake:

Preheat your oven to 350°F (325°F for non-stick pans). Grease and flour a 9-inch round cake pan, and line the bottom with parchment paper (tip: you can use cocoa powder instead of flour to avoid white streaks on the brownie).
Prepare and bake the brownies according to package instructions. Let cool in the pan for 10 minutes. Gently run a knife around the edges to unmold, then let cool completely on a wire rack for about 1 hour.
Meanwhile, make the ganache. Place the chopped semisweet chocolate in a large bowl. In a medium saucepan, heat the heavy cream and butter over medium heat until the butter melts and the mixture starts to simmer. Pour the hot cream over the chocolate and stir with a spatula until smooth and glossy.
Cut the cooled brownies into 1-inch cubes. In a large mixing bowl, beat half of the brownie cubes on low speed until they resemble coarse crumbs. Add the remaining brownie cubes and ¾ of the ganache (save the rest for the topping). Beat on low for 30 seconds, then increase to medium speed until a creamy, uniform mixture forms. Fold in the chopped fresh strawberries. Spoon the mixture into a 9-inch springform pan, pressing down to create an even layer. Cover with plastic wrap and freeze for about 45 minutes, or until firm.
Run a knife around the edge to release the cake, then turn it out onto a serving platter and peel off the parchment paper. Spread the remaining ganache over the top and sides of the cake. Garnish with the halved strawberries.
In a small microwave-safe bowl, combine the white chocolate and oil. Microwave in 15-second intervals, stirring between each, until completely melted. Transfer to a piping bag (or a small ziplock bag with a tiny corner cut off) and drizzle decoratively over the cake. Keep refrigerated until ready to serve. Best enjoyed on the same day.

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