Ready to Bake Batter

Strawberry Chocolate Truffle Torte

Makes 3 each 2-layer tortes


Chocolate Cake & Muffin Batter
  • 132 oz (2 full pouches) Krusteaz Professional® RTB Chocolate Cake & Muffin Batter 732-0610
  • Vanilla Buttercream Frosting (recipe follows)
  • Sliced Strawberries
  • 3 cups Chocolate Ganache (recipe follows)
  • Vanilla Buttercream Frosting: 2 ½ lb (half box) Krusteaz Professional Vanilla Creme Icing Mix (732-0800)
  • 6 oz (3/4 cup) hot water
  • 4 oz (1/2 cup) melted butter
  • Chocolate Ganache: 24 fl oz (3 cups) heavy cream
  • 36 oz (6 cups) semi-sweet chocolate chips


  1. Remove Krusteaz Professional RTB Chocolate Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 6 each 9-inch round cake pans by lightly greasing, lining with parchment and then lightly greasing the parchment paper.
  3. Cut open one end of the pouch and scale 22 oz batter into each prepared pan.
  4. Spread batter evenly in pans.
  5. For convection oven, bake at 300°F at low fan speed for 25-30 minutes. Allow cakes to cool completely before removing from pan.
  6. For frosting: place Krusteaz Professional Vanilla Crème Icing mix in mixer bowl. Using a paddle, mix gradually add hot water while mixing on low speed 1 minute. Add melted butter and mix 1 minute. Scrape bowl and paddle. Change to high speed and mix until icing is light and creamy.
  7. For ganache: bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Allow to cool slightly.
  8. For assembly: Spread vanilla buttercream on top of one of cooled layers. Top with a layer of sliced strawberries. Place second layer on top of strawberries, pressing down gently. Spread warm ganache evenly over top of cake, allowing some glaze to drip down sides. Pipe frosting rosettes evenly around top of cake and garnish each rosette with a strawberry slice.
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