Too Much Chocolate Cake
Ingredients for the Cake:
- 4 large eggs
- 1 cup sour cream
- 1 cup oil
- 1/2 cup warm water
- 1 box (15.25 ounce) devil’s food cake mix
- 1 box (5.9 ounce) instant chocolate pudding mix
- 2 cups semi-sweet chocolate chips
Ingredients for the Ganache:
- 1 cup heavy cream
- 1 and 1/4 cups semi-sweet chocolate chips
- 1/8 teaspoon salt
Directions for the Cake:
- Preheat the oven to 350 degrees F.
- Grease a 10 inch bundt pan and set it aside. I use the Fat Daddio 10 inch angel food cake pan.
- In a large bowl, beat the eggs.
- Mix in the sour cream, oil, and water.
- Mix in the cake mix and pudding mix.
- Gently stir in the chocolate chips. Note that the cake batter will be very thick.
- Pour the cake batter into the prepared bundt pan.
- Bake it for about 55 minutes or until a tester inserted comes out clean.
- Let the cake cool completely before inverting it onto a plate.*
Directions for Ganache:
- In a saucepan, over Medium heat, bring the heavy cream to a boil.
- In a medium bowl, add the chocolate chips and salt. (Make sure the bowl is big enough to put all the cream in with room to stir.)
- Pour the boiled heavy cream over the chocolate chips and salt and let it sit for 10 minutes.
- Once the 10 minutes have passed, stir the mixture with a whisk until it’s smooth and shiny.
- Let the ganache sit for about 15 minutes, until it thickens a bit. The goal is still be able to pour it over the cake, but not have it too thick that it’s frosting. Give it a stir again.
- Pour the ganache over the top of the chocolate bundt cake.
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