Chocolate Strawberry Truffle Cake


Chocolate Strawberry Truffle Cake | From My Sweet Heart

Chocolate and Strawberries.

One of the most perfect pairings in the world of sweets.  And if you want to be in love this Valentine’s Day, this cake will take you there!

Imagine fudge that is flecked with strawberries.  This cake is dense and rich and worthy as a decadent dessert for a special occasion.  It’s your favorite chocolate cake, mixed with smooth chocolate ganache.  But the star ingredient are beautiful, sweet strawberries!



Did you know that February is National Chocolate Month?  A perfect time for pairing chocolate and strawberries!

Chocolate Strawberry Truffle Cake | From My Sweet Heart




While we think of strawberries as a summer fruit, thanks to Driscoll’s I eat them all year round!

Just look at these beautiful berries!



Chocolate Strawberry Truffle Cake | From My Sweet Heart


While this cake looks really special, it comes together pretty quickly.  You may certainly make it with a bakery or boxed cake and store bought ganache.  But here, I will tell you how I made everything from scratch.

All you need is cubes of chocolate cake, creamy chocolate ganache and pretty sliced strawberries.



Chocolate Strawberry Truffle Cake | From My Sweet Heart


Bake or buy a 13 x 9 inch chocolate sheet cake.  Cut it into cubes and place the cubes in your food processor.  Pulse the cake until it is crumbly.  Add 1 3/4 cups of the chocolate ganache.  You will create a thick batter that looks like fudge.



Chocolate Strawberry Truffle Cake | From My Sweet Heart


Add 2 cups of sliced strawberries and mix it well to combine.  Smooth the batter into a 9 inch springform pan which you have lined with parchment paper.



Chocolate Strawberry Truffle Cake | From My Sweet Heart


Cover the cake with some plastic wrap and place the pan in the freezer for 30 minutes.  Remove the outer ring of the pan, invert the cake onto your cake plate and remove the parchment paper.  Use the remaining ganache to frost the top and sides of the cake.



Chocolate Strawberry Truffle Cake | From My Sweet Heart


Garnish the cake with more beautiful Driscoll’s strawberries.  I drizzled them with white chocolate!



Chocolate Strawberry Truffle Cake | From My Sweet Heart


Recipe inspired by Betty Crocker.


  • 1 3/4 cups of all purpose flour
  • 2 cups of granulated sugar
  • 3/4 of a cup of unsweetened cocoa
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 large eggs
  • 1 cup of buttermilk
  • 1 cup of strong, black coffee
  • 1/2 of a cup of vegetable oil
  • 2 teaspoons of pure vanilla extract

Preheat your oven to 350 °F.  Spray a 13 x 9 inch pan with Pam for baking; or grease and flour the pan.  Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl.  Add the eggs, coffee, buttermilk, oil and vanilla.  Beat on medium speed for about 2 minutes.  This batter is going to be thin.  Pour it into your prepared pan and bake for about 35 minutes or until a toothpick comes out clean.  Cool completely.  Cut the cake roughly into 1 inch cubes.  Place the cake cubes in your food processor and pulse until the cake is crumbled.


  • 16 ounces of chopped semi sweet chocolate or chocolate chips
  • 1 1/3 cups of heavy whipping cream
  • 4 Tablespoons of unsalted butter
  • 2 teaspoons of pure vanilla extract
  • pinch of salt

Place the chocolate in a heat proof bowl.  Bring the cream and butter just to a simmer in a small saucepan over medium heat.  Pour the hot cream over the chocolate and cover the bowl with plastic wrap.  Let the chocolate and cream sit for about 5 minutes.  Whisk it until the chocolate is melted and the mixture is smooth.  Add the vanilla and salt and stir to combine everything. 



  • 2 cups of sliced Driscoll’s strawberries
  • 6 whole strawberries sliced in half



  • 1/4 of a cup of white chocolate chips
  • 1 teaspoon of vegetable oil

Place the chips and oil in a microwave safe glass bowl and heat on high for 3o seconds.  Stir to combine the chocolate until it is smooth.  Pour it into a disposable piping bag or a plastic baggie.  Snip a small piece off with a pair of scissors to create a thin point.  Drizzle the chocolate over the strawberries.  Let them set a few minutes before topping the cake.


To recap, grind your chocolate cake into crumbs in your food processor.  Add 1 3/4 cups of ganache and the sliced strawberries.  Mix to combine (the mixture will be VERY thick).  Pour the mix into the prepared springform pan.  Smooth the top.  Cover with plastic and place in the freezer for 30 minutes.  Remove the cake to a plate and frost with the remaining ganache.  Garnish with strawberries.  And enjoy!



Chocolate Strawberry Truffle Cake | From My Sweet Heart


Disclaimer:  I received free berries and financial compensation from Driscoll’s for this post.  However all opinions expressed here are my own.  I was happy to write this post because I personally enjoy Driscoll’s berries all year round!


Looking for other ways to enjoy Driscoll’s strawberries?  Try these:

Vanilla Bean Cheesecake with Strawberries

Vanilla Bean Cheesecake with Strawberries

Iced Berries in Warm White Chocolate Cream | From My Sweet Heart

Iced Berries in Warm White Chocolate Cream

Chocolate Strawberry Slab Pie

Chocolate Strawberry Slab Pie


  1. says

    This looks like a chocolate lover’s dream come true Anne! It also looks like it came from a fancy bakery, bravo to you! To me chocolate and strawberries are a match made in heaven and this certainly is heavenly!!

    • Anne Boeckl says

      Thanks Chris! And your roasted tomato basil soup looks pretty amazing….and just what I need on these snowy days! : )

  2. says

    We also eat Driscoll’s strawberries year round (though I like the summer prices better!). Chocolate and strawberries is, of course, the perfect match. This truffle cake looks delicious! It is made like a giant cake pop, without the stick! I love the smooth, soft texture of a cake pop (crumbled cake combined with frosting) and have never seen this done with a cake! Ganache takes this beauty several steps up the gourmet ladder from frosting! :) Thanks, Anne!

    • Anne Boeckl says

      Thanks Wendy! And I loved your last post! What a unique technique for sugar cookies, but those rosettes are beautiful! And you’ve inspired and educated me on the Cup of Joe project. That is definitely something I want to be a part of! : )

  3. says

    Gorgeous cake! You done good. 😉 It’s true that strawberries have become an almost year-round fruit (there are a few months when I don’t like the quality or price, but just a few). My favorite strawberries — next to local ones, of course — are the Florida ones you find at this time of the year. Wonderful! As is this recipe. Thanks.

    • Anne Boeckl says

      Thanks so much John! And I enjoyed your latest post featuring your beautiful turkey piccata! What a perfect recipe for two and a great meal for a special Valentine’s Day! : )

  4. says

    Driscoll’s are even in Australia. I love berries of all sorts and I am always looking for ways to use them in addition to opening the little box and eating them all with my fingers. I love your chocolate truffle cake.

    • Anne Boeckl says

      Thanks Maureen! And I would have loved to decorate this cake with your beautiful chocolate truffles. They are just stunning! : )

  5. says

    I wish you were here so I could hug you right now! You have just answered a question I’ve had since I started making cake truffles. What would an entire truffle cake look like? I am so excited and can’t wait to try this. When we have the tea party this beauty will definitely be on the menu!

    • Anne Boeckl says

      Gosh, how I wish we could have a tea party Sandra….I can think of dozens of blogging friends I’d love to invite. I LOVED your Valentine table post! I always come away with so many great ideas. You are a huge source of inspiration my friend! : )

  6. says

    My lovely, very dear Anne,
    Do you make deliveries? You are making me crave this super scrumptious chocolate-strawberry truffle cake like no other treat… The only thing that I really want is to eat a big chunk of it. It is definitely a treat to make the beloved one super happy. Happy V-day, Anne!

    • Anne Boeckl says

      Hello sweet friend and I would love to make a delivery to you. But then, you’d have to whip up one of your amazing Valentine Desserts for me. That was such a beautiful round up you posted! I’ll take one of each, please! Hope you have a wonderful Valentine’s Day! : )

  7. says

    Oh my goodness, I’m so glad to check out your site. So many beauties you’ve created! This truffle cake is gorgeous!! I had no idea February is National Chocolate Month. Chocolate is on my list all year! I’m lucky to get Strawberries all year long too :)

    • Anne Boeckl says

      Thanks Sandra! And I am loving your site as well! You’ve made the sweetest, prettiest, little mini Valentine donuts. Wish I had a plate of those today! : )

    • Anne Boeckl says

      Thanks Jeanne! And though I wish I could say I look forward to making your gorgeous DIY pillowcases…..well who are we kidding. You know me and sewing!!! Everyone should definitely head on over to look. You will be amazed! : )

    • Anne Boeckl says

      Thanks Deb and I am such a new fan of your site! LOVE LOVE LOVE your beautiful heart shaped Linzer cookies! : )

    • Anne Boeckl says

      Thanks Liz and I’m very intrigued by your beautiful winter white salad. What a welcome switch from the same old same old! : )

  8. says

    O my goodness Anne; you are just amazing; hope i could have a bite but seriously ; this truffle cake is just perfect for valentines :) forget about valentines i am ready to have all cakes slices now 😀 you are just amazing 😉 Loving your collection. presentation is just outclass :) SUPER SCRUMPTIOUS :)

    • Anne Boeckl says

      Thanks so much Angie! And your beautiful quick bread with molasses is something that I must try soon. Such a lovely color and crumb! : )

  9. Valerie says

    This cake looks amazing! Can you please tell me whether the remaining ganache (used to frost the cake) needs to be chilled before frosting? Also, is it necessary to line the sides of the cake pan with parchment? Thank you!

    • Anne Boeckl says

      Thanks Valerie! I literally only put the cake in the freezer for 30 minutes. So during that time I did not put the ganache in the fridge. It thickened pretty well on the counter during that half hour. You could put it in the fridge, but you might have to whisk it up a bit before frosting the cake. And I did not line the sides with parchment. Because I used a springform pan, I simply unclasped the ring and the cake was chilled enough that it didn’t stick at all. Let me know if I can help in any way! : )

      • Valerie says

        Thank you for the helpful advice! I hope to try to make this soon, there are lots of strawberries left over in the fridge that need to be put to good use :)

  10. says

    Wow, oh, Wow!!!! I would just sit down and want to eat this cake and rub my belly in happiness. I love Driscoll’s berries… especially their strawberries. You did a fabulous job!! Hope you are having a wonderful Valentine’s week!!

    • Anne Boeckl says

      Thanks Ramona! And wow is exactly what I said about your chocolate fondue! I could just dip all day long! Especially those cubes of red velvet cake! : )

  11. says

    What an amazing cake Anne. I think this would knock the socks off of just about any chocolate lover out there. The desserts you make are always out of this world – delicious!

    • Anne Boeckl says

      Thanks Eileen! And your hearty oatmeal cookies look to die for! Just what I’ve been craving for a couple of weeks now! : )

    • Anne Boeckl says

      Thanks so much Gintare. But I have to tell you, I was left speechless by the beauty of your last post. Your photography of the rose cocktail and rose meringues was so beautiful, I had to create a new category on pinterest for it! Amazing! : )

    • Anne Boeckl says

      Nancy, thank you so much! For some reason I am unable to connect to your site today, but I will keep trying. Your recipes are always so spectacular! : )

    • Anne Boeckl says

      Thanks Kris…and your chocolate waffle cookies look pretty special. I’ll have to give them a try again! For breakfast!!! : )

  12. says

    Anne, This is an beautiful and classy cake. This belongs on the cover of Bon Appetit! The strawberries atop add a nice finishing touch … love the white chocolate drizzled on the berries too! Have a Happy Valentine’s Day!

    • Anne Boeckl says

      Thanks Joan….and I love your little mini valentine cakes. Everything you do is a beautiful work of art! Happy Valentine’s Day! : )

    • Anne Boeckl says

      Thanks Jamie! And I LOVE your idea of starting out the day with triple chocolate! Your muffins look incredible! : )

  13. says

    Wowza Anne, you’ve really gone over the top here, this looks positively amazing, how did you ever think to put fresh berries in the batter, a stroke of culinary genius for sure! I love the quotes at the beginning of your posts, such fun!

    • Anne Boeckl says

      Thanks Jenna…and I am a new fan of your amazing and eclectic blog! Loved the beautiful table setting you created for your son…..perfect for a chef! : )

    • Anne Boeckl says

      Hope you had a great Valentine’s Day, Claire! I know I would have if I had a piece of your fabulous Sacher Torte! : )

    • Anne Boeckl says

      Thanks Winnie and I am so impressed with those home made cheez-its that you made. They look so much better than what I can buy at the store! : )

  14. says

    I eat a lot of Driscoll’s strawberries as well but I”ve never eaten like this. What a rich and super chocolately cake! This is one of those cakes that would take me about 30 minutes to eat a slice because I would want each bite to just melt in my mouth as I savor it. Very decadent my friend!

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