Chocolate Truffle Cake With Strawberries and Ganache

We all like strawberries, right? Well, most of us. And most of us like chocolate. If you want a wonderfully easy, absolutely rich chocolately dessert covered with strawberries – this is it. You can make this in no time – it takes more time to chill than it does to actually assemble everything. You can make the ganache at the same time so it can cool also.

The cake is smooth and about as chocolate as you can get. Then layer on some strawberries and pour over a rich chocolate ganache.  You don’t need a giant piece of this – a sliver will do because it’s so rich. Or many slivers.

Chocolate Truffle Cake With Strawberries and Ganache

Yield: 8 to 10 servings

Prep Time: 25 min + chilling time + assembly

Cook Time: 30 min

CAKE:
8 ounces semisweet chocolate
1 cup granulated white sugar
1 cup unsalted butter
4 large eggs, well beaten

Preheat oven to 350°F. Grease 8-inch springform pan liberally with cooking spray.

Melt butter in a medium-sized glass bowl in the microwave (about 1 to 2 minutes). Add the chocolate and microwave for 30 more seconds. 

Let sit for about 3 or 4 minutes, then add the sugar and stir until blended. 

When cool, stir in the beaten eggs. 

Pour batter into prepared pan 

and bake for about 30 to 35 minutes, or until a crust forms on top. Cool to room temperature; then refrigerate overnight in pan.

Run a knife around the edge of the cake and remove the sides of the springform pan. I left the cake on the pan bottom – if you put it on a pretty plate, no one will ever notice.

GANACHE:

1 cup heavy cream

8 oz. semisweet chocolate – cut in chunks or chips

Bring the cream to a boil in a saucepan. Pour the cream over the chocolate. Shake the bowl just a bit to make sure the cream covers the chocolate. Let sit 2 minutes. 

Stir in a gentle figure 8. 

Don’t whip or stir vigorously. Stir about 2 minutes until the chocolate is thoroughly incorporated. 

Refrigerate and let cool about an hour.

TO ASSEMBLE:

You can do this however you want. You may need to slightly heat the ganache so it spreads and pours well – just until it’s barely warm. I spread on a thin layer of ganache, then a layer of sliced strawberries,

 then a layer of ganache, then another layer of strawberries. 

Then I poured ganache over the whole shebang. 

Garnish with more strawberries and whipped cream. The whipped cream will cut some of the richness of the chocolate.

Yeah, baby!