Go Back
Print
Triple Chocolate Cake with Strawberries

Triple Chocolate Cake

A delicious cake with three chocolates, topped with fresh strawberries.

Course Dessert
Keyword Triple Chocolate Cake
Servings 12
Author Beverly

Ingredients

  • 1 Box Devil's Food Chocolate Cake Mix
  • 1 3.9 oz Box Chocolate Pudding
  • 2 Eggs
  • 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

  1. Pre heat over to 350

  2. Prepare two 9" cake pans with non-stick spray.

  3. Combine cake mix, pudding, eggs, sour cream, milk, melted butter, melted chocolate, and vanilla extract in large mixing bowl.

  4. Beat on low for 30 seconds. Increase speed to medium and continue beating for 2 minutes.

  5. Spoon batter evenly into the two cake pans.

  6. 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.

  7. Allow cake to cool for 5-10 minutes in pans. 

  8. 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:

  1. Cream butter and cream cheese with electric mixer.

  2. Sift cocoa powder and add to mixture. Beat until it's incorporated.

  3. Alternately add powdered sugar and milk until desired consistency is reached, beating between each addition. Add vanilla extract and mix to blend. 

  4. Generously frost the bottom layer of cake. Place second layer on top and frost with remaining frosting. 

GANACHE:

  1. Chop chocolate into coarse pieces and place in a medium sized heat resistant bowl. 

  2. Heat cream in small saucepan over medium heat. Bring to a simmer and remove from heat.

  3. Pour cream over chocolate pieces. Allow it to sit for 5 minutes to soften the chocolate.

  4. 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.

  5. After cake has been frosted, pour ganache over cake near the edges, allowing it to drip down the sides of the cake. 

TOPPING:

  1. Wash and hull strawberries.

  2. Place a large sheet of parchment paper on counter. 

  3. Using a toothpick, dip each strawberry into ganache to coat. Place on parchment paper and allow chocolate to set.

  4. Follow directions on package of CANDIQUIK to melt it. 

  5. Using a fork, dip the tines into the melted CANDIQUIK and drape it over the tops of the strawberries. 

  6. 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.