With it’s chocolate ganache topping and it’s creamy filling, this cake is killer! (In a good way!)
1 fudge chocolate cake mix
1 small (3.9 oz) box instant chocolate pudding mix
1/2 cup sugar
1/2 cup sour cream
3/4 cup oil
3/4 cup water
1 teaspoon vanilla
5 tablespoons flour
1 cup milk
1 1/2 teaspoons vanilla
1 cup butter
1 1/4 cups sugar
2 – 4 cups chocolate chips or chocolate candy melts, depending on how thick you want your ganache
1 cup heavy cream
1 1/2 tablespoons butter
1 Preheat oven to 350. Grease 12 cup bundt pan with cooking spray for baking.
2 Combine all cake ingredients and mix on low – medium low for 3 minutes.
3 Bake for 35 – 45 minutes or until toothpick comes out clean.
4 Let cake cool in pan for 15 minutes then invert onto serving platter.
1 Whisk together milk and flour in medium saucepan until there are no lumps.
2 Cook over medium heat, stirring constantly, to make a roux.
3 Remove from heat and add vanilla. Allow to cool.
4 While roux is cooling, cream butter and sugar together for 9 minutes.
5 Add cooled roux to butter mixture and beat again until well blended and sugar is dissolved.
6 Carefully cut cake in half, remove top and set aside.
7 Spoon filling over bottom of cake and spread evenly. Replace top of cake carefully.
1 In a microwave safe dish, heat butter and cream until it just begins to boil, about 2 minutes.
2 Pour in chocolate and stir until melted and smooth.
3 Drizzle ganache over cake.
4 Refrigerate cake for 1 – 2 hours before serving.
recipe from Chef in Training