First things first. Go ahead and bake your cake according to the instructions on the box. I'm not including ingredients or steps for this since it varies from cake to cake. I used Betty Crocker, FYI.
Once your cake has baked and cooled, slice it up into one-inch squares & set aside. I cooked it in a Pyrex dish, cooled it on a rack, and then put it back in the Pyrex. Keeps everything nice and tidy.
Also, one handy tip is to bake your cake the night before. Just make sure you store it properly overnight.
In a 2 qt saucepan, over medium-high heat, melt your butter in the heavy cream. Go ahead and bring it to a slow, rolling boil. I would say 7-8 out of 10 on heat here.
While you're waiting on that to boil, put your chocolate chips in a large mixing bowl. For this recipe, make sure you buy quality chocolate. It makes ALL the difference!
Once your cream/butter mixture begins to boil, pour it over the chocolate and begin to stir.
Keep stirring... (It's important to keep going while everything is hot)
Stir until it smooths out and looks consistent in color and texture. This is ganache. Feel free to stop here and eat the whole bowl. But a warning... if you do, you won't have any left over for cake.
Put half of your cake into mixer and blend on low until its crumbly. And I've said it before... if you don't have a KitchenAid, start saving your pennies because these things are awesome!
This is what "crumbly" means, lol.
Add the rest of your cake and 1 3/4 cups of your ganache and mix into your crumbly cake at medium speed for about 30 sec. Set the rest of your ganache aside for now, we will use it later.
Then, using a spatula, fold in your strawberries. Make sure they get distributed evenly throughout.
Line a 9" springform pan with wax paper and pour in your mixture.
Flatten out the top as best you can. This will be important for when we add the icing later.
Seal the cake with some Saran Wrap and place in the freezer (yes, the freezer) for 45-60 minutes. This helps everything become firm.
After freezing, remove the rim from your springform, hold a plate over the top of the cake, and flip over. You'll be left with the pan bottom and wax paper, which should come off easily.
Now to ice the cake. I just pour the left over ganache over the top and then spread to the edges, letting it cascade over the sides.
When pushing to the edge, make sure you're working the icing evenly. Otherwise it will be hard to cover bare spots around the sides.
Using your halved strawberries, garnish the edges of the cake like so. Then when it comes to slicing, cut between the strawberries. Place in the fridge for about 10 min to allow the ganache to firm up
Now for the decorative icing. In a small mixing bowl, add your white chocolate chips and oil. Then microwave for 45 seconds, stirring every 15 seconds.
After 45 seconds you may be left with some solid chocolate bits and be tempted to put it back into the mic. Don't! Stir it up and the heat will work out the solid bits.
Put the icing into a plastic Baggie, squeeze it all down to one corner, and snip off just the smallest bit of the tip. You can use this as your icing bag for decorating.
Then decorate away. The white chocolate icing will become hardened after just a few minutes, so get to it!
Here is a slice in all its glory. It may look small, but trust me, this stuff is rich. It will be enough. ;)
Got an idea for another guide? Message me! While you're here, check out my other Snapguides. Enjoy!
- 1.0 Chocolate or fudge cake mix
- 16.0oz Semisweet chocolate chips
- 1.0c Heavy whipping cream
- 0.0c Butter
- 2.0c Fresh, cut-up strawberries
- 0.0c White chocolate baking chips
- 0.0tsp Vegetable oil
- 8.0 Strawberries, halved
Wake Forest, North Carolina