Friday, December 12, 2008

Best Darn Chocolate Cake with Ganache Frosting

Back in the early days of our marriage when I wanted to impress my hubby with my mad cooking skilz (which were nonexistent by the way), I made everything from scratch. Then one time we were invited to dinner by another college couple. The hubby raved about her cake and said I HAD to get the recipe! It turned out to be a box mix. The cheap store brand box mix. Alrighty then.

So I used boxed mixes for many years. Then Ann Byrn came out with The Cake Doctor and revolutionized my life. Now I know Donna's whole blog is about life not being from a box. But this is BEYOND a box and so very, very good. And there are just times in life when you want something special but you don't have all afternoon to make it.

Or you want to bake a birthday cake for Jesus on Christmas day but you don't want to spend half the day in the kitchen. You'd rather be hangin' with the family. That's when you can use this recipe guilt-free :-)


1 pkg. plain devil's food or dark chocolate fudge cake mix
1 pkg. (3.9 oz.) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1-1/2 cups semisweet chocolate chips

Preheat oven to 350° Lightly mist a 9"x12" pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set aside.

In large bowl combine cake mix, pudding mix, eggs, sour cream, warm water and oil and blend with an electric mixer on low speed for 1 minute. Scrape down sides of bowl and increase speed to medium for another 2-3 minutes. Batter should be thick. Fold in chocolate chips. Pour into prepared pan and bake for 35-40 minutes (until toothpick in center comes out clean). Allow cake to cool completely.
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I'm a fan of the simple, so some years our cake would get just a dusting of powdered sugar to make it look a little prettier. Other years the chocolate urge would overwhelm me and I would make a little chocolate ganache and pour over the cooled cake. Either way, it makes a great birthday cake for Jesus!


9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake.

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