Recipe Alert: Too Much Chocolate Cake

Last night Little-big girl and I watched Jane Austen's Sense and Sensibility. We LOVE this movie. During MaryAnne Dashwoods' mega melodrama, Little-big girl started craving chocolate cake. Not just any chocolate cake, but a really, really, good chocolate cake.

We made this one...

 

TOO Much Chocolate Cake with Chocolate Ganache

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

We made chocolate ganache icing.  Easy, peasy.

Chocolate Ganache

1-1/2 cups semi-sweet chocolate chips

1 cup heavy whipping cream

Directions

1. In a heavy saucepan, heat cream until boiling. Remove from the heat and pour cream over chocolate chips.  Stir until well blended. 
2. For a pourable ganache, cool until mixture is slightly thickened, about 15 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.
3. For spreadable ganache, chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set.

 Hey Mr. CHiPy...do you want a piece of  cake?