Fudge Lover's Strawberry Truffle Cake

Ingredients

• 1 box chocolate cake mix 
• 16 oz baker's chocolate finely chopped
• 1.3 cups whipping cream 
• 0.3 cup butter (do not use margarine)
• 2 cups strawberries fresh
• 6  strawberries fresh cut in half lengthwise through stem
• 0.3 cup peppermint candies white
• 0.5 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• plastic wrap
• ziploc bags
• microwave
• springform pan

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil.
3. Pour cream mixture over chocolate; stir until smooth.
4. Line bottom of 9-inch springform pan with waxed paper.
5. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly.
6. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
7. Run knife around side of pan to loosen cake mixture.
8. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
9. In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted.
10. Place in small resealable food-storage plastic bag; cut off tiny corner of bag.
11. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day.