Company Blog

Nov 16

Chocolate Strawberry Ganache Cake Recipe

Posted by Blake Brown under Uncategorized


This Chocolate Strawberry Ganache Cake recipe was submitted into the Cooking with QuiBids recipe contest by QuiBidder Nick J.


Chocolate Butter Cake:

  • softened butter 4.5 oz
  • granulated sugar 7.5 oz
  • salt .5 teaspoon
  • unsweetened chocolate melted 3 oz
  • eggs 4 oz
  • cake flour 6 oz
  • baking powder .25 oz
  • milk 7 oz
  • vanilla extract .125 oz

Chocolate Ganache:

  • 52% chocolate 8 oz
  • butter 2 oz
  • corn syrup 1 oz
  • cream 8 oz

Strawberry filling:

  • 1 cup mashed strawberries
  • 3/4 cup water, add more if needed
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 4 cups sliced strawberries
  • .25 teaspoon salt

Butter cream:

  • Egg whites 16 oz
  • confectioners’ sugar 32 oz
  • corn syrup 4 oz
  • salt 1 teaspoon
  • soft butter 32 oz
  • shortening 8 oz
  • vanilla extract 1 teaspoon


Use the creaming method.
whip butter until real soft in fluffy, add sugar and mix well until sugar is fully incorporated. add your salt, then add your eggs. sift your dry ingredients together then add to mixture. add your milk and vanilla extract and mix until all components are fully incorporated. after doing so add your melted chocolate and mix well.

Chocolate ganache:
Use a Bain Marie or double boiler
Add your 52% chocolate and let it fully melt, add your butter and mix until butter is melted and fully incorporated. continuously mixing so you don’t burn the chocolate add your corn syrup and cream. your mixture should remain on low heat just keeping warm so you can pour over the top the cake at the end.

Strawberry filling:
Use a saucepan.
Combine mashed strawberries and 3/4 cup water in a saucepan. bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp. Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.
This will be your filling in between the two cakes!!

Butter cream:
Use creaming method.
cream butter and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and corn syrup. Beat well.
whip egg whites until very fluffy and fold together the ingredients for the other bowl together.
You will use this butter cream to seal your cakes together or lightly frost!!

Use an extra sliced strawberries to top the cake!