Now making things from a box is not something I am a big fan of doing. However, for his birthday earlier this month, the Husband requested a strawberry cake – the kind from the box. Knowing that from scratch baked good typically don’t taste exactly like their pre-mixed counterparts, I gave him what he wanted. However, I had to fancy it up a bit for my own sake!
This cake mix made two 9 inch round cakes, and I layered it with fresh sliced strawberries and strawberry buttercream. Then I made a chocolate ganache, which I poured over the top, and garnished with chocolate-dipped strawberries.
Chocolate Covered Strawberry Cake
For the cake:
- 1 box strawberry cake mix (your choice of brand)
- 1/2 cup fresh sliced strawberries (for the middle layer of the cake)
Divide batter into two 9-inch cake pans. Bake cake according to manufacturers’ instructions. Let cool completely.
- 1/2 cup fresh strawberries
- 1 cup unsalted butter
- 2 1/2 – 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Place strawberries in a blender; puree until smooth. Beat butter with an electric mixer in a bowl until light and fluffy. Beat in strawberry puree. Beat 1 cup confectioners’ sugar into butter until just blended. Repeat with 1 cup confectioners’ sugar. Beat last 1/2 cup confectioners’ sugar into mixture until just blended.
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
To assemble the cake:
Spread a layer of buttercream over the bottom layer of the cake. Top with thinly sliced strawberries.
Place second cake on top of the first. Spread with another layer of buttercream. If you have enough frosting, frost the sides of the cake too.
Pour chocolate ganache over the top of the cake. I was not patient enough to let mine thicken as much as I should have (hence the pool of chocolate around the bottom of the cake).
Final step: if you have leftover frosting, spread it between two graham crackers, wrap and store in the freezer. These make a great snack!