While most people were making everything berry for the 4th I decided to make a good old fashioned chocolate cake
Sheer decadence
Devil’s Food cake mix, buttermilk, sour cream, chocolate pudding, butter, eggs, chocolate chips…
Where is the fainting couch 😵 🛋
Chocolate chips are stirred into the batter before baking
The batter is so thick it you need to shovel it into the pan
Of course the ganache is just as decadent, heavy cream and chocolate
Did you know you can freeze ganache?
Just in case you don’t want to drink what’s leftover 🤣
Sprinkle some more chocolate chips over the ganache and add some peanut M & Ms for the red, white & blue touch
This cake will turn anything into a celebration!
this recipe is adapted from the Domestic Rebel
Triple Chocolate USA Cake
Equipment
- Bundt pan
Ingredients
Cake
- 1 box Devil’s Food or Rich Chocolate cake mix
- 4 large eggs
- 4 T butter melted
- 1 cup sour cream
- 1 package regular size Jello chocolate pudding
- 1 cup chocolate chips
- 1/2 cup buttermilk
Chocolate Ganache
- 1 cup heavy cream
- 1 1/3 cups chocolate chips
Garnish
- 1/2 cup chocolate chips
- 1/2 cup peanut M & Ms
Instructions
Cake
- Put everything in a large mixing bowl except chocolate chips. Beat well for 2 minutes.
- Stir in chocolate chips. Transfer to a well greased bundt pan. Bake according to box directions, checking often towards the end of baking time. Do not over bake.
- Cool completely on wire rack before removing from pan.
Chocolate Ganache
- Place cream and chocolate into a glass measuring cup. Heat for 1 minute in microwave on high. Stir. Cook an additional 30 seconds and stir well.
- Continue stirring, returning to microwave for an additional 20 seconds if necessary. Ganache will darken and thicken as chocolate melts. If it seems too thin add more chocolate until it’s a thick yet pourable consistency.
- Let ganache cool for 20 minutes before using.
- Turn cake out onto a cake plate. Pour ganache slowly and generously over cake. Immediately sprinkle with additional chocolate chips and M & Ms.
- Cake can be stored at room temperature for up to 5 days under a cake dome. Extra ganache can be frozen and used for ice cream or future dessert.
It didn’t last long!
Enjoy!
Firecracker plate tutorial here
🇺🇸 🎂 🇺🇸 🎂 🇺🇸 🎂
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Gardens Galore Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Celebrate and Decorate, Lori’s Culinary Creations, Moonlight and Mason Jars