February 3, 2010

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


  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


    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?