This cake is fantastic! I made it for my husband and dad for Father's Day, and both of them loved it! If you choose to pour the Chocolate Ganache over the top of it (which I highly recommend!) then I would call it Four-ple Chocolate Cake (a little Bill Cosby humor for ya!). When pouring the Chocolate Ganache over the cake, there will be plenty that runs off the cake. Catch it below on a plate, and dip a few strawberries in it to add as garnish to the cake! By far, one of my favorite desserts I've made so far! Picture above was provided by Beth from Kansas City, MO, when she made the cake!
Cake:
1 pkg. devil's food cake mix
1 pkg. semi-sweet chocolate chips
1 8 oz. container sour cream
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg. (3.9 oz.) chocolate instant pudding mix
Chocolate Ganache:
3/4 cup heavy whipping cream
1 pkg. semi-sweet chocolate chips
Pre-heat oven to 350 degrees. Grease a 12 cup fluted tube pan; set aside. Combine all cake ingredients into bowl and stir with wire whisk until ingredients are blended. Pour batter into prepared pan. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan on wire rack for 15 minutes. Remove cake from pan; cool completely.
Meanwhile, in a double boiler set over hot simmering water (not boiling, and the bowl shouldn't be touching the water), heat chocolate chips and whipping cream. Stir until completely melted. Pour over cake, making sure to put a plate underneath to catch the drippings. Wait until ganache has "set" to serve.
--Delena
Kansas City, MO
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