Do not read this post if you do not like chocolate! I mean it. Really. Stop. Right now. Today’s baking wonderfulness is chocolate based, chocolate filled, and chocolate covered. And it is rich. I love this chocolate cake. It works well as a bundt cake, pan cake, cupcake, everything. You name it and this cake is fantastic. Put a few layers together and smother it with chocolate icing. Or, do what I did and pour some wonderful ganache over it.
I don’t recommend eating this cake too often. I’m sure it’ll kill you eventually, with all its oil, creams, and more. But you know what? Every once in a while, that is just what the doctor ordered.
My husband fell in love with this cake immediately and called it a chocolate bombs, so I’ll stick with that! He ate 2 slices in a matter of minutes and had to force himself to stay away from the rest. I am always able to judge how good my dishes are based on my husband’s instant reaction. I know after that first bite whether it is going to be a “keeper” recipe or not. Sometime he tries to be nice and say “oh yeah, that’s a good cake hon,”
But I know better. It is only when he falls all over the dishes he loves before he can even swallow the first bite. Mouth still stuffed full, chocolate at the corner of his lips “oh my God, Babe, this is amazing. I would totally buy this. I’m going to have ten more. Oh. Wow. Babe, really, these are great.”
Today’s recipe was definitely a keeper. That certainly makes me happy!
- 1 box of Devil's food cake mix
- 1 5.9 oz box of chocolate pudding (the more chocolatey, the better!)
- 1 cup sour cream (I have decided almost every cake is better with sour cream)
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup hot water
- 1 package (8 0z) dark chocolate chips
- 1 cup heavy cream
- 1 8 oz package semisweet chocolate chips
- 1 tbsp dark rum (I love this option!)
- Mix all cake ingredients except chocolate chips in a large bowl until well blended and creamy.
- Add chocolate chips and stir until incorporated.
- Pour into a greased pan of your choice.
- Bake in a preheated 350 degree oven for 50 - 55 minutes or until a toothpick comes out clean.
- For ganache: Place chocolate chips in a medium bowl.
- Bring heavy cream JUST to a boil in a small sauce pan over medium-high heat.
- As SOON as the cream starts to bubble, IMMEDIATELY pour over the chocolate chips.
- Whisk slowly until chocolate is melted. Add rum.
- Allow cake to cool completely before pouring or spreading ganache over top. If you pour ganache before the cake is completely cooled, it will seep in to the cake rather than be an icing on top. (I like both options).
- I suggest sticking the ganache in the fridge until it has reached your desired consistency. It will be very thin at first and get thicker the longer it cools. To make it a more pourable icing (as on the small squares in these pictures) put in fridge for 15 - 20 minutes.