Preheat oven to 350. Grease and flour Bundt
pan. In a large mixing bowl, combine cake mix,
pudding mix, eggs, sour cream, water, and oil.
Blend on low for 1 minute. Scrape down sides.
Increase speed to medium and beat 2 to 3
minutes more. Stir in chocolate chips.
Pour batter into prepared pan. Bake cake until it
springs back when lightly pressed and starts to
pull away from the side of the pan, 40 to 50
minutes. Remove pan to wire rack and cool for 20
minutes. Invert and cool cake completely on rack.
For the Ganache-
Place the chopped chocolate in a large mixing
bowl. Heat the cream in a heavy bottomed sauce
pan, stirring frequently, until it comes to a
boil. Immediately remove the boiling cream from
the heat and pour over the chocolate. Let stand
for 1 minute, then stir to combine. Let stand
at room temperature until thickened. Frost the
Store frosted cake in the refrigerator, but bring
to room temperature to serve.
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