I must admit everytime I make a BUNDT cake,
I can't help but think of MY BIG FAT GREEK WEDDING,
and laugh while making!
Thank you Sanda Lee for this recipe... I make often and it is ALWAYS a hit!
Cake:
1 box chocolate cake mix (I like dark chocolate cakes)
1 box (3.9 oz) chocolate instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
1/2 cup semisweet chocolate chips
Ganache:
1 cup heavy cream
2 cups semisweet chocolate chips
Cake
- preheat oven to 350 degrees F.
- spray bunt pan with a non-stick spray
- combine cake mix, budding, water, eggs, and oil in large bowl. Beat for 2 minutes
- Stir in 1/2 cup chocolate chips
- Transfer batter to Bundt pan
- Bake for 45 min or until toothpick inserted near center of cake comes out clean.
- Cool cake in pan on cooling rack for 15 min.
- Invert cake onto cooling rack, cool completely
Ganache (my favorite thing EVER)
- Heat cream in small saucepan over low heat until small bubbles appear.
- remove from heat and add the chocolate chips to cream and stir until smooth
- cool ganache just until slightly warm
- Pour ganache over cooled cake
- Transfer cake to serving platter
- Garnish with additional chocolate chips
I like to use the extra ganache for serving, (I warm up for 30 seconds in microwave) you can drizzle the plate or even better, add a scoop of vanilla ice cream on the cake and drizzle warm ganache over the ice cream!