Is there anything better than chocolate? OK. I know not everyone loves it like I do, but you have to admit, it’s pretty good stuff! So, multiply it by three and you get my Triple Chocolate Strawberry Cake Truffles! Start with a deep, dark, chocolate cake, add a creamy homemade chocolate buttercream, toss in some beautiful, fresh, chopped strawberries and dip all of it in a rich, drizzly, milk chocolate ganache. Sprinkle with sprinkles for fun!
Triple Chocolate Strawberry Cake Truffles
(printable recipe at end of post)
Cake
1 cup Butter, softened
3 cups Sugar
4 eggs-divided
1 cup Cocoa
4 cups Flour
3 teaspoons Baking Soda
pinch of Salt
2 cups Buttermilk
2 teaspoon Vanilla
Chocolate Frosting
1 cup Butter, softened
1 teaspoon Vanilla Extract
4 cups Confectioner’s Sugar
3/4 cup Cocoa
3-5 tablespoons Milk
1 cup fresh strawberries, chopped
Chocolate Ganache
12-16 ounces Milk Chocolate Bar
3-4 ounces Heavy Whipping Cream
Decorative Sprinkles 
Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
Pour the batter in to a 13×9″ greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
Chop strawberries into smaller than bite size pieces. Set aside.
Use your hands or a fork or knife and chop up the cake in to small pieces.
Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won’t need all the frosting. The cake should be wet from the frosting.
Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
Sprinkle with sprinkles and enjoy!
A big shout out to thank Amy, our host today, who blogs at My World Simplified! Great job Amy! 
Author: The Freshman Cookprint recipe
Cake
- 1 cup Butter, softened
- 3 cups Sugar
- 4 eggs-divided
- 1 cup Cocoa
- 4 cups Flour
- 3 teaspoons Baking Soda
- pinch of Salt
- 2 cups Buttermilk
- 2 teaspoon Vanilla
- 1 cup fresh strawberries, chopped
Chocolate Frosting
- 1 cup Butter, softened
- 1 teaspoon Vanilla Extract
- 4 cups Confectioner’s Sugar
- 3/4 cup Cocoa
- 3-5 tablespoons Milk
Chocolate Ganache
- 12-16 ounces Milk Chocolate Bar
- 3-4 ounces Heavy Whipping Cream
- Decorative Sprinkles
- Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
- Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
- Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
- Pour the batter in to a 13×9″ greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
- Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
- As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
- Chop strawberries into smaller than bite size pieces. Set aside.
- Use your hands or a fork or knife and chop up the cake in to small pieces.
- Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won’t need all the frosting. The cake should be wet from the frosting.
- Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
- Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
- To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
- Sprinkle with sprinkles!
