Dark Chocolate Ganache Layered Cake with Chocolate Covered Strawberries on Top
Have to love it when an experiment turns glorious.
After searching the interwebs for just the right recipe for a cake for my Lifegroup leader, and not finding what I wanted, then came the experimentation. My Lifegroup leader’s husband contracted me secretly to make a cake for her at cost, saying she likes things that are chocolate and fruity, with a special affinity for dark chocolate…
Now, my cake baking experience up to this point has been Funfetti out of a box!!!
I lived with the legendary Kim Cutler for several years, lengendary for her BAKED BLISS goodies, so I was witness to the glory that happened in her kitchen whilst baking cakes. And maybe I picked up a few baking tips along the way, like the fact that parchment paper is your BFF, and to cover cakes with a bag to lock in moisture.
Without further ado, here is what I did for this cake that is pictured above:
For the base I used a Duncan Hines mix and dressed it up.
- 1 box chocolate cake mix – Duncan Hines Swiss Chocolate
- 1 box cook & serve Jello pudding – chocolate fudge flavor – smallest box, use whole box
- 1 packet Dream Whip
- 4 eggs
- 1/4 cup vegetable oil
- 1 cup water
Mix until blended at medium speed. Bake for 30-45 minutes at 325 until toothpick comes out clean in the middle.
I baked a layered 8 inch round cake. In between the layers I added some ganache icing. Here’s how I made the icing:
- 8 ounces Hershey’s special dark chocolate chips
- 3/4 cup heavy whipping cream
- 2 tbsp granulated white sugar
- 2 tbsp butter
When ready to serve, prepare ganache. Place the chocolate chips in a glass bowl and set aside. Bring heavy whipping cream & sugar to a boil in a small saucepan. Just as it comes to a boil, pour it over the chocolate. Whisk together until smooth. Stir in butter until melted.
The ganache hardens rather quickly, so this is why it is important to prepare it just as you are ready to finish the cake off with the icing. Of course, you can heat it up in the microwave and stir it again and again, but the texture gets wonky and weird after a few times of doing that.
I wanted the cake to look drizzly with this icing. After the first layer of cake is on the serving plate, drizzle the icing with a spoon on the sides. Let it be a little messy and don’t spread it, just drip it. It is important to drizzle it over the bottom layer first before adding on the top layer of cake. Otherwise it is difficult to drizzle the ganache all the way down both layers in the most beautiful way. 🙂
Spread a little ganache in between the bottom and top layers. Add on the second layer and repeat the drizzle action down the sides with a spoon.
For strawberry dipping… use chocolate almond bark. Heat it according to package directions on stovetop or microwave. Lay out a 12-18″ sheet of wax paper. Dip strawberries into chocolate immediately and lay on wax paper. Once hardened, add strawberries on the top and sides of the cake!
My Lifegroup leaders with the birthday cake!
It turned out super moist and yummy, so I wanted to be sure to document how it was made, for future reference and for your interweb browsing delight as well 🙂