Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (5.9 ounce) large box instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups mini semisweet chocolate chips
For the ganache:
- 6 oz. semisweet chocolate, finely chopped
- 2 Tbsp. unsalted butter
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees F.
- .In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate
- To prepare ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
- Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Top with mini chocolate chips, if desired. Let the cake stand until the ganache is set, at least 15 minutes.
Recipe and Photo: Make Life Delicious / CC BY-SA
