Chocolate-oh so chocolate cake with Ganache! Edit    Tags: Cakes, Desserts
Your Rating:   Author:   Uploaded By: Annette & Bill  
Ingredients:
  • 1 (18.25 ounce) package Devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix (dry)
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup warm water
  • 2 cups semisweet chocolate chips
  • Another 1 ½ cups chocolate chips ( This is for the ganache topping)
  • ¾ cup heavy cream
  • Raspberry sauce
  • 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 ½ cups)
  • ½ cup granulated sugar
  • ½ cup water
  • ½ teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon butter
Directions:
  1. Preheat oven to 350°.
  2. In large bowl, mix together the cake, pudding, sour cream, oil ,eggs and water. When it is well mixed, stir in the chocolate chips.
  3. Pour into a well greased and floured bundt pan.
  4. Bake for 50-55 minutes or until top is springy to the touch.
  5. In my bundt pan this took about 65-70 minutes to fully cook.
  6. Cool in pan at least an hour before inverting onto plate.
  7. While cake is cooling after dumping it out of the pan, make the ganache by putting the 1 ½ cups chocolate chips in a heat proof bowl,
  8. Heat the cream until it comes to a full boil.
  9. Pour immediately over the chips and stir until smooth.
  10. Make sure the cake is cooled before pouring on the ganache.
  11. Sometimes you have to let the ganache cool a little too before putting on the cake.
  12. If it is too runny, it just needs to cool down.
  13. Instructions for raspberry sauce:
  14. In a saucepan over medium heat, stir together 1 ½ cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
  15. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
  16. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
  17. Remove the pan from the heat.
  18. Add 1 tablespoon of butter and mix until the butter has completely melted.
  19. Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.
  20. Serve over whatever dessert you'd like!
  21. Makes 2 ¼ cups sauce. Refrigerate the leftovers.


A NEW TAG | Appetizers | Beef | Beverages | Breads | Breakfast | Cakes | Candy | Cookies | Crock Pot | Desserts | Fish | Lunch/Snacks | Main Dishes | Pies | Pork | Poultry | Quick & Easy | Salads | Side Dishes | Soups | Vegetable Dishes