Deep Dark Chocolate Fudge Cake w/ Fresh Strawberry Filling and Dark Chocolate Ganache

If you’re Gluten-Free, you know how challenging Events like Weddings and other parties can be. I usually just take my own food – and let them eat cake. And on those rare occasions where there are some options for me, I just see that as Icing on the Cake! You too?

So when I heard that my friend’s daughter was getting married and the Mother of the Groom was Celiac, I offered to make her her own cake. Chocolate is Kim’s favorite. Mine too. So I made her my latest favorite: Deep Dark Chocolate Fudge Cake w/ Fresh Strawberry Filling and Dark Chocolate Ganache. This cake is super rich, yet light and moist too. Best of all – it is super simple. My advice? If you don’t bake another cake this summer – you’ve got to make this one ūüôā

NOTE: I use Guittard Chocolate Chips. Super smooth and delicious.

This recipe uses our Deep Dark Chocolate Brownie Mix. Yep! We’ve done the heavy lifting for you. Enjoy!

Deep Dark Chocolate Fudge Cake w/ Fresh Strawberry Filling and Dark Chocolate Ganache
Recipe type: Dessert
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
This super rich dark chocolate cake is somehow surprisingly also super moist and light. And it's so simple too.
  • Layers: 2 packages Gluten-Free Prairie Deep Dark Chocolate Brownie Mix, prepared with 3 eggs
  • Filling:
  • 10 fresh strawberries sliced + extra for laying on filling
  • 8 ounces cream cheese at room temp
  • 1 tsp vanilla and ½ tsp strawberry flavoring (optional)
  • ¼ cup pure cane sugar (omit if strawberries are sweet enough
  • Ganache:
  • 1 cup semi or dark chocolate chips (I love Guittard)
  • 1 cup heavy whipping cream
  1. Layers: Preheat oven to 350 (convention - 325)
  2. Prepare brownie batter using the 3 egg version ( total of 6 eggs)
  3. Prepare 2- 9 in cake pans with parchment on bottom, spray pans with cooking spray
  4. Divide batter evenly and bake at 325-350 for 30 min - or until cake tester comes out clean
  5. Filling: Puree 10 fresh (or frozen) strawberries in blender. Add softened cream cheese and extracts and mix well. Add sugar and mix until mixture is very creamy. Refrigerate at least 2 hours
  6. Ganache::Heat heavy cream in small sauce pan just until bubbles start to form around edges of pan. NOTE: Do not boil
  7. Add chocolate chips and stir constantly until the ganache is smooth and starts to shine. Cool slightly (10-15 min) until it thickens a bit and is pourable.
  8. Assembly: Spread filling on bottom layer, cover with extra sliced strawberries
  9. Add top layer
  10. Pour ganache around all edges of cake allowing it to start dripping down. Pour remaining ganache in center of cake. Gently smooth with spatula letting extra drip down the sides.
  11. Throughly cool and refrigerate.

All Gluten-Free Prairie products are available  in stores throughout Montana. And from our Local Montana Distributor: Quality Foods Distributing 

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Thanks for stopping by today.

Deb on combine



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