CAKE: 15.5 ounces. Boxed Chocolate Cake Mix 3.4 ounces Box Instant Chocolate Pudding Mix 3/4 cup Sour Cream 3/4 cup Vegetable oil 1/3 cup Hot water 3 Eggs FUDGE ICING: 8 ounces 60 – 80% cacao chocolate, finely chopped 8 ounces Heavy Cream 1 teaspoon Vanilla extract
Prep the oven and pan. Peheat your oven to 350 degrees F. Rub softened butter all over the inside of your bundt pan. Once the pan is well-buttered, add in 2T of flour and shake the pan until the flour covers all of the buttered surfaces. Tap the pan into the sink to pour out all excess flour.
Combine the cake ingredients. Mix the boxed cake mix, chocolate pudding mix, sour cream, vegetable oil, and eggs until cake batter comes together. This will take about 2 minutes.
Make the ganache. Finely chop the chocolate place it in a bowl. Heat the heavy cream in a microwave safe dish starting with 1 minute and adding 15 seconds at a time until it begins to boil. Remove and pour over the chocolate immediately. Let sit for 3 minutes and then add the vanilla extract and stir until the chocolate is melted and smooth.
RICH CHOCOLATE GANACHE The beauty of ganache is in its simplicity and versatility. With just two basic ingredients, you create a mixture that can serve multiple roles in the dessert world: – Pourable Ganache: A liquid dream that can be poured over cakes, cupcakes, or pastries for a shiny, smooth finish that sets as it cools, giving your desserts a professional touch. – Whipped Ganache: Let it cool, then whip it up into a fluffy, light frosting perfect for filling cakes or topping cupcakes. It’s like a cloud of chocolate that melts in your mouth. – Truffle Filling: Cool it to a firm consistency, and you can scoop and roll it into decadent chocolate truffles, often coated with cocoa powder, nuts, or even more chocolate.