Double Chocolate Cake with Ganache and Dipped Strawberries

A Double Chocolate Cake with Ganache and Dipped Strawberries is a decadent treat any time of the year.

A Double Chocolate Cake with Ganache and Dipped Strawberries is a decadent treat any time of the year.

Forgive the delay in sharing my Double Chocolate Cake with Ganache and Dipped Strawberries. This dessert was a part of our Memorial Day celebration and boy does that seem like eons ago. My Yellow Sponge Cake with Earl Grey Pastry Cream was the other dessert. That recipe called for ground almonds which meant Gabbi couldn’t have any. No matter what the reason or the season no one in my family balks at another chocolate cake.

A Double Chocolate Cake with Ganache and Dipped Strawberries is a decadent treat any time of the year.

When it comes to desserts, rarely do I serve light ones as is sometimes typical in warmer months. And although a plain chocolate cake would have been enough, I wanted a cake with a bit of a wow factor. How did I do? The title is a bit misleading, it’s actually triple chocolate. It started with a chocolate cake mix with chocolate chips in it. To that, I added dark cocoa to deepen the chocolate flavor. One thing led to another and before you know it I was heating heavy cream and adding chocolate to make the ganache.

A Double Chocolate Cake with Ganache and Dipped Strawberries is a decadent treat any time of the year.

Once the silky chocolate ganache was added I searched my cupboards for candy to garnish the top. No luck there, so I turned to the refrigerator and retrieved the strawberries. I dipped them in the leftover ganache and placed them on top of the cake. Voilà! My Double Chocolate Cake with Ganache and Dipped Strawberries was born. You’ll notice that the recipe calls for 2 boxes of cake mix. I like high layers so that’s why I used two boxes. The layers were also baked in 2-9 inch pans. If you don’t have 9-inch pans, use the 8-inch and fill them as you usually would and use the rest of the batter to make cupcakes.

A Double Chocolate Cake with Ganache and Dipped Strawberries is a decadent treat any time of the year.

Thankfully, chocolate comes in lots of varieties and is relatively easy to work with. Maybe one day this summer, I’ll bake a “light” chocolate dessert to share with you. NO, my fingers aren’t crossed behind my back. I will try 😊. Please don’t be dismayed at the long list of steps to make this. I probably could have worded it simpler but I wanted to be thorough. You won’t be disappointed when you try it.

The Chocolate Buttercream Frosting is adapted from Add a Pinch


5.0 from 1 reviews
Double Chocolate Cake with Ganache and Dipped Strawberries
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
A Double Chocolate Cake with Ganache and Dipped Strawberries is a decadent treat any time of the year.
  • 2 boxes Chocolate Cake Mix with Chocolate Chips, prepared according to pkg directions
  • 4 TBS dark cocoa, sifted*
  • Chocolate Buttercream Frosting
  • 1½ cups butter (3 sticks), softened
  • 1 cup unsweetened cocoa, sifted*
  • 5 cups powdered sugar, sifted
  • ½ cup milk
  • 2 tsp vanilla extract
  • ½ tsp espresso powder
  • Chocolate Ganache
  • 9 oz semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 dozen strawberries, rinsed and dried
  1. For the Cake
  2. Preheat oven to 350°F and prepare 2-9-inch round pans for non-stick baking, also place a round of parchment paper in the bottom of each pan.
  3. Prepare the mixes according to package directions and add 4 TBS sifted dark cocoa to the mix.
  4. Bake layers in preheated oven for 40-45 minutes, test for doneness at 40minutes.
  5. After baking cool cakes in pans for 10 minutes and then turn out onto baking racks and cool to room temperature.
  6. For the Ganache
  7. Place the chopped chocolate into a medium bowl and set aside.
  8. Heat the cream in a small saucepan over medium heat and bring just to a boil, watching very carefully.
  9. When the cream comes to a boil, pour over the chopped chocolate, and whisk until smooth.
  10. Allow the ganache to cool slightly before pouring over the cake.
  11. For the Chocolate Buttercream Frosting
  12. Cream together butter and sifted cocoa powder until well-combined.
  13. Next, add the powdered sugar and milk to cocoa mixture by adding 1 cup of powdered sugar at a time and about a TBS of milk.
  14. After each addition turn mixer to high speed for about a minute.
  15. Repeat until all powdered sugar and milk have been added and are mixed well.
  16. If frosting is too dry, add more milk a TBS at a time until it reaches the right consistency.
  17. Alternately, if it appears too wet, add more powdered sugar a TBS at a time until it reaches the right consistency.
  18. Place in an airtight container until ready to use.
  19. How to Assemble the Cake
  20. Place one layer on a serving plate and spread with a generous amount of Chocolate Buttercream Frosting.
  21. Place the second layer on top and check to make sure that the cake is level.
  22. Apply frosting to the top and sides of the cake then smooth the top and sides.
  23. Next, make sure the ganache is the right consistency for pouring and starting at the center of the cake pour the cooled ganache over the top and work outward.
  24. If it doesn’t drip down the sides of the cake, coax it down by adding more ganache at the edge.
  25. Set cake aside and prepare the strawberries for garnish.
  26. Dip each strawberry in the remaining ganache and place on parchment or wax paper to set.
  27. Once set, arrange dipped strawberries around the top of the cake.
  28. Store any leftovers in the refrigerator.
  29. When ready to serve, remove the cake from the fridge and let it sit at room temperature for at least 20 minutes for easier slicing.
Sifting the cocoa and powdered sugar helps to make sure that the frosting is lump free. If your mixer doesn’t hold two boxes of cake mix plus package ingredients make one mix at a time using 2 TBS of sifted cocoa for each.

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Summer Soiree – Chocolate Cake

Let’s start with the Chocolate Truffle Cake from the weekend party. It’s rather small compared to the gigantic one I made when we were in Atlanta. However, what it lacks in size it makes up for in flavor. As I told the ladies that came for the soiree, if you don’t like chocolate, or if you’re on the fence about liking chocolate, this cake is not for you. This lovely is for those of us who are serious about our love for chocolate. It’s the kind of cake that you know you should only have a small piece of, but you’re powerless to resist a big hunk. You can pair it with milk, ice cream, chocolate or Reisling (like we did) or just dig in and let the calories and fat grams fly!

This is a Chocolate Truffle recipe that I can share. It’s different than the one my family is used to having. I’m trying to recall why I didn’t use the family fave for this and I honestly don’t know why. Oh well, you get it first foodie friends, and please don’t tell me I can’t share it with my family, HA! Anyway, I kinda like this one a little better, it’s smoother. I took Ms. McKeon’s recipe for a medium ganache and added butter and powdered sugar and before you know it I had a silky smooth truffle filling for the deep devils cake that also comes from Crave a Passion for Chocolate Cookbook, here.

Chocolate Truffle – Adapted from Maureen McKeon
3 ½ oz whipping cream, plus 3 TBS
1 ¼ cups semi sweet chocolate, finely chopped
4 TBS butter, softened
2 cups powdered sugar

Bring the 3 ½ oz of whipping cream to a boil in a heavy saucepan over low heat. Remove from heat. Add the hot cream to the finely chopped chocolate, and allow to stand for two minutes, then stir gently until smooth. Add powdered sugar and whipping cream until well blended then add the butter. Beat until very smooth. If the mixture is too thick, add more whipping cream a tablespoon at a time until spreading consistency.

Use a generous amount between layers of your favorite chocolate cake. If you’ve used a light hand with the filling, spread the rest on the top layer. The sides can be left plain or frosted with your favorite chocolate frosting. I was super tired at this point and used a canned frosting, but don’t tell anyone. Makes enough to fill and frost the top of two 8” layers.

Cake for Hire

Ah Hell week, all but a distant memory. Remember my utter disdain for square cakes and how I made round ones instead? Well I sure as heck wasn’t going to waste them. For the holiday I pulled one them out of the freezer and made “stuff”. These cakes were so amazingly moist and even though they were from a box, they didn’t disappoint. This single layer 12” chocolate cake was covered with a chocolate ganache and decorated with pink candy melts. A lil bit of this, and a lil bit of that and you have dessert! Live long and prosper.

Guess it would’ve been a good idea to share the Chocolate Cake recipe with you. My bad! I found the recipe at If I choose to use a cake mix it has to be doctored. The original recipe called for milk chocolate and had a white chocolate frosting. Since I was only using a single layer I thought a rich super chocolaty gananche was better suited for this cake. I hope you try it and by all means enjoy it.

Tripe Chocolate Cake – Adapted from Pillsbury
2 (18.25 oz.) package Devils Food Chocolate Cake Mix
2 cups sour cream
1 1/2 cups water
2/3 cup oil
6 large eggs
8 oz semi sweet chocolate, finely chopped
Chocolate Ganache – From Maureen Mc Keon’s Crave a Passion for Chocolate
Wilton Candy melts (optional)

HEAT oven to 350°F. Prepare a 12-inch round cake pans with either non-stick cooking spray or parchment paper cut to fit the bottom. If using parchment paper, grease it and the sides of the pan with butter. Combine cake mix, sour cream, water, oil and eggs in large bowl at low speed until moistened; beat 2 minutes at medium speed. Gently fold in chocolate. Pour batter into pan. BAKE 35-55 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely.
Place single layer cake on serving plate and frost and/or garnish as desired.

Chocolate Ganache – Adapted from Crave a Passion for Chocolate , by Maureen Me Keon
1 ½ cups semi sweet chocolate, finely chopped
3 ½ oz heavy cream

In a small pan heat heavy cream until it comes to a boil and remove from heat. Add the hot cream to the finely chopped chocolate and allow to stand for 2 minutes. Then stir gently until smooth. After pouring the ganache on top of the cooled cake I coaxed to the cake’s edge so it could drip down the sides and puddle on the plate. For a finishing touch I applied some squiggly lines on top of the cake with pink Wilton Candy Melts heated in a decorating bag. Tah Dah!!!