She said she wanted a chocolate cake for her birthday. I wanted to bake the most chocolatey and moist cake I could think of and here it is – I knew it was a hit when I was asked for the recipe!
Prep Time | 25 minutes |
Cook Time | 45 minutes |
Servings |
people
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Ingredients
Chocolate Cake
- 1 pkg. dark chocolate cake mix
- 1 small pkg. dark chocolate instant pudding
- 3/4 c. oil
- 1/2 c. warm water
- 1 c. sour cream
- 4 large eggs
- 1 1/2 c. mini or regular chocolate chips
Chocolate Ganache
- 1/2 c. heavy cream
- 5 oz. bittersweet chocolate pieces
Cream Cheese & Butter Frosting
- 1 8-oz. pkg. cream cheese softened
- 6 T. butter softened
- 1 tsp. vanilla extract
- 3 c. powdered sugar
Ingredients
Chocolate Cake
Chocolate Ganache
Cream Cheese & Butter Frosting
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Instructions
Chocolate Cake
- Preheat oven to 350 degrees. Grease or spray a bundt pan.
- Beat together first six ingredients with a mixer on medium speed for about 2 minutes.
- Stir in chocolate chips and spoon into the greased bundt pan.
- Bake 45-50 minutes until done (the top should spring back when pressed). Remove from oven and cool for 20 minutes.
- Turn pan over to release cake from the pan and let completely cool. Cake may be wrapped and chilled for up to a couple days prior to frosting.
Chocolate Ganache
- In a small sauce pan, heat the cream over medium heat just until it begins to boil and take off burner.
- Add chocolate pieces to the cream and whisk until smooth.
- Let the mixture slightly cool and drizzle over the cake.
Cream Cheese & Butter Frosting
- Beat cream cheese, butter and vanilla together until creamy.
- Slowly mix in powdered sugar until all is well mixed.
- Take a quart-size plastic bag and snip off a bottom corner to form about a 1/2-inch hole. Spoon frosting into the plastic bag and squeeze strips of frosting down the cake about every 1 to 1 1/2 inches apart.
- Optional: If using mini chocolate chips, you may sprinkle remaining chocolate chips on top of frosting.
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