This Tripe Chocolate Cake With Strawberries is one of the best chocolate cakes I’ve ever made and I’ve made lots of them since my husband thinks a chocolate cake is pretty much the best dessert there is. I’ve experimented with lots of recipes, but this one just may end my need to try other recipes. Chocolate cake, topped with cream cheese chocolate frosting and chocolate ganache make this a trifecta of chocolate flavors.
One of the things I like about this recipe is that it begins with a devil’s food cake mix. That serves as the base for the add ins that enhance the mix. This recipes makes two 9″ layers. The frosting recipe is more than enough to generously frost the cake.
Adding fresh strawberries dipped in ganache and laced with melted vanilla adds flavor and it makes for a great presentation. After hulling the strawberries, I used a toothpick to dip one end of each one into the ganache.
The ganache should have the consistency to drip down the sides of the cake. I poured it around the edges and allowed it to cascade down the sides.
Once the strawberries have set, I filled up the top of the cake with them.
Adding the white lace was a lot easier than I thought it might be. I used a fork dipped into melted CandiQuik and let it drip off of the tines into a variety of patterns onto parchment paper. Once it had hardened, I carefully slid it off of the paper and placed it between the strawberries.
Triple Chocolate Cake
A delicious cake with three chocolates, topped with fresh strawberries.
Ingredients
- 1 Box Devil's Food Chocolate Cake Mix
- 1 3.9 oz Box Chocolate Pudding
- 1 Cup Sour Cream
- 3/4 Cup Milk
- 1/2 Cup Butter (Melted)
- 4 Oz Semi-Sweet Chocolate Morsels (Melted)
- 2 tsp Vanilla Extract
Frosting:
- 1 8 oz Package Cream Cheese (softened)
- 3/4 Cup Butter
- 1/2 tsp Vanilla Extract
- 6 Cups Powdered Sugar
- 1.5 Cups Cocoa Powder (sifted)
- 1/3 Cup Milk (as needed for consistency)
Ganache
- 8 Oz Semi-Sweet Chocolate (chopped)
- 1 Cup Heavy Whipping Cream
- 1 Tbsp Unsalted Butter (room temperature)
Topping
- 1 16 oz Package CANDIQUIK Vanilla Coating
- 1 Container Fresh Strawberries (hulled)
Instructions
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Pre heat over to 350
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Prepare two 9" cake pans with non-stick spray.
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Combine cake mix, pudding, eggs, sour cream, milk, melted butter, melted chocolate, and vanilla extract in large mixing bowl.
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Beat on low for 30 seconds. Increase speed to medium and continue beating for 2 minutes.
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Spoon batter evenly into the two cake pans.
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Bake for 25 minutes. Check for doneness with a toothpick. If toothpick doesn't come out cleanly, continue baking for 3 minutes. Check again for doneness.
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Allow cake to cool for 5-10 minutes in pans.
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Remove cake from pans onto a wire rack. Allow to cool completely before frosting. Once cool, place one layer on cake plate, frost, and add second layer and frost. Add ganache, reserving some for the strawberries.. Add chocolate dipped strawberries to top of cake. Place lace between strawberries to fill the top of the cake.
FROSTING:
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Cream butter and cream cheese with electric mixer.
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Sift cocoa powder and add to mixture. Beat until it's incorporated.
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Alternately add powdered sugar and milk until desired consistency is reached, beating between each addition. Add vanilla extract and mix to blend.
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Generously frost the bottom layer of cake. Place second layer on top and frost with remaining frosting.
GANACHE:
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Chop chocolate into coarse pieces and place in a medium sized heat resistant bowl.
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Heat cream in small saucepan over medium heat. Bring to a simmer and remove from heat.
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Pour cream over chocolate pieces. Allow it to sit for 5 minutes to soften the chocolate.
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Add butter and stir until smooth. Allow it to cool for an additional 5 minutes before using. Set aside some of the ganache for dipping the strawberries.
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After cake has been frosted, pour ganache over cake near the edges, allowing it to drip down the sides of the cake.
TOPPING:
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Wash and hull strawberries.
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Place a large sheet of parchment paper on counter.
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Using a toothpick, dip each strawberry into ganache to coat. Place on parchment paper and allow chocolate to set.
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Follow directions on package of CANDIQUIK to melt it.
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Using a fork, dip the tines into the melted CANDIQUIK and drape it over the tops of the strawberries.
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To make lace, dip fork into CANDIQUIK and allow it to drip onto the parchment paper in various patterns. All it to set completely before placing on cake.
Refrigerate cake. Remove from refrigerator 30 minutes prior to serving. Return any remaining cake to refrigerator.
[click_to_tweet tweet=”Serve this Triple Chocolate Cake with Strawberries and your guest will thank you! #chocolatecake #desserts #strawberries ” quote=”Serve this Triple Chocolate Cake with Strawberries and your guest will thank you!” theme=”style3″]
This cake does take a while to prepare, but I promise you it is worth the time and effort!
Pin Me, Please!
Triple Chocolate Cake With Strawberries
We’ll be sharing at lots of these great parties!
Beverly shares easy, inexpensive craft tutorials, diy projects for the home, coastal decor projects, & thrift store find makeover projects all designed to help you create a beautiful home on a budget.
Helen at the Lazy Gastronome says
What an absolutely beautiful cake! Thanks for sharing at the What’s for Dinner party. Hope your week is fantastic.
Beverly says
Thank you, Helen! I was pleased with how it turned out since I didn’t really have a set plan in place when I started decorating it. Thanks for the party. Hope you have a great week!
Alexandra says
Oh boy! I am drooling over here wishing I had a piece of this cake. Looks so good!
Beverly says
Thanks! I could go for a piece of it now, too. I’m thinking I need to make another one soon!
Clearissa Coward says
That cake is gorgeous. Almost pretty to cut! Thank you for sharing with #blogginggrandmothers
Beverly says
Thanks so much, Clearissa! Thanks for the party!
Erlene says
Wow, that’s an impressive cake and looks like a pastry chef made it. I’ll take a slice (or two) 🙂
Beverly says
Thanks, Erlene! It’s the fanciest looking cake I’ve made. Gloria is usually the cake decorator in the family.I was happy that it turned out to be delicious, too.
Grammy Dee | Grammy's Grid says
YUM! Chocoholic approved! Pinning this one ♥
Beverly says
Thanks, Dee! I appreciate the pin!
Amy says
This cake turned out so pretty – may I say, almost too pretty to eat, but not quite!!! i love the strawberries and the candyquik. Sometimes it is worth it to take a lot of time to make a treasure! thank you for sharing at waste not wednesday.
Beverly says
Thanks, so much Amy. It was definitely worth the extra time to make the cake look pretty. Thanks for the party!
Rhonda Gales says
I’m drooling! This looks delicious. It wouldn’t last long in my house. Thanks for sharing on Sunday’s Best. I’ll be Pinning this post!
Beverly says
Thanks, Rhonda! It didn’t last too long at my house, either. Thanks for the party and for pinning!
Laurie says
Oh wow Beverly, what a beautiful cake! Totally looks like a bakery cake! I’ve printed and pinned the recipe! Looks easy enough to make anytime, but would make such a lovely dessert for a special party.
Beverly says
I have to say, it’s the prettiest cake I’ve made! 🙂 It turned out really, really tasty, too. It wasn’t a difficult cake to make at all. I hope you’ll try it. Thanks for pinning!
Karren Haller says
WOW, this looks amazing Bev, Thank you for sharing your article on Oh My Heartsie Girls WW Linkup, I have pinned to share your article and this week it is being featured on our party this week!
Be sure to stop by and share again!! Wishing you a great week!
Beverly says
Thank you, Karren! Thanks for the party and I appreciate the feature!