This chocolate cake? Crack. And the chocolate ganache on it? Crack. ("Say 'crack' again" ,"Crack"). No, seriously. This chocolate cake should be illegal for two reasons: 1) It's SO good & 2) It's SO easy.
Usually I'm all about making things from scratch. But sometimes you're in a pinch and just need something easy in your back pocket. This cake is exactly that. I needed something quick for a friend's birthday a few months back, and I found this recipe on livecrafteat.com... and I haven't looked back since! This cake is such a crowd pleaser it's not even funny. People will think you have spent hours baking a cake from scratch when actually part of it is from a box. I KNOW, I KNOW. I'm cheating. But sometimes short cuts aren't bad. In fact, in this case it's brilliant.
Now, let's talk ganache. Sounds fancy, no? That's what I thought too until I learned how to make it. All it consists of is chocolate melted into heavy cream... but the outcome is magic. It makes the fudgiest, most decadent layer of chocolate goodness you have ever experienced. You will want to bathe in this stuff, no joke. Or eat it with a spoon. Or eat it with a spoon while bathing in it. Whatever works. I'm not here to judge. This ganache is also super easy to make, but I have one warning- USE HEAVY CREAM. I didn't have time to run to the store one of the first times I made it, and decided half and half would be just the same. It. Is. Not. It will turn out grainy and not thicken up the way you want it to, so learn from my mistakes and make time to get the heavy cream.
Let's make some cake!
- 4 eggs
- 3/4 cup sour cream
- 1/2 cup oil
- 1/2 cup water
- 1 small package instant chocolate pudding
- 1 chocolate cake mix ( I used Pillsbury Moist Supreme Devil's Food)
- 1 cup jumbo semi-sweet chocolate chips (regular size is also fine)
- Preheat oven to 350 degrees
- Beat eggs and sour cream together until well combined
- Add all other ingredients and mix well
- Pour into greased bundt pan
- Bake for 45 minutes
- Let cool completely
- 24 oz. semi-sweet chocolate chips
- 1 pint heavy whipping cream
- Pour heavy whipping cream into a microwave safe bowl
- Heat for 2-3 minutes
- Add chocolate chips
- Shake bowl gently until all chocolate chips are covered with heavy whipping cream
- Let sit for 3-5 minutes to allow chips to melt slightly
- Stir with whisk until all chocolate chips are dissolved and you are left with a chocolate sauce
- At this point, you can pour it over your completely cooled cake it you want a thinner glaze.
- For the thicker, fudgy layer I mentioned:
- Place ganache in fridge for 1-2 hours until partially firmed up.
- Pour over cake and let sit in fridge until the ganche has firmed up completely
- Enjoy! And prepare to be hooked.