I’ve been wanting to try this recipe for a while, and finally got the occasion not long ago. It was a huge hit, and I’ll definitely be making it again.
You know why I didn’t make it in 2008 when I found the recipe? It has ganache.
Say it. It’s fun. Ganache. (Pronounced guh-NAHsh, for those who don’t spend all their free time watching the Food Network.) Fun to say, kind of scary to make. But as I found out, this isn’t “real” ganache. It’s more like a “lazy girl’s ganache.” I’m fine with that. Especially since it turned out great!
I did a horrible job with remembering to take pictures of the process, though.
First, make the cake. It comes from a boxed mix (shhhhh!), so it mixes up really quickly, even with a few extra ingredients thrown in.
Then, you add more chocolate. More chocolate is always good. Even if it is Special Dark Chocolate Chips instead of Baker’s Chocolate like the recipe says. I’m such a rebel.
And then you bake. Due to the aforementioned terrible memory for the photos, there are no pictures of that part. Use your imagination: chocolate cake batter poured into two 9” round pans, baked and all pretty.
Let the cake cool completely, then make the lazy ganache. You just need more chocolate…
and a tub of Cool Whip.
Seriously, it’s that easy. Microwave, stir, let it cool.
Place your cake on a serving plate and frost that baby. It will be all drippy, gooey, and so yummy.
So go, make yourself a chocolate cake! With ganache!
Best-Ever Chocolate Fudge Layer Cake (Kraft Food & Family, Winter 2008)
1 pkg (8 squares) Baker’s semi-sweet baking chocolate, divided (I used Hershey’s Special Dark Chocolate Chips)
1 pkg chocolate cake mix (I used Devil’s Food)
1 pkg (4 serving size) chocolate instant pudding
1 cup sour cream
½ cup oil
½ cup water (I added an extra 1/4 cup of water because Devil’s Food cake is thicker than regular chocolate cake. Strange, but true.)
1 tub Cool Whip, frozen
2 Tbsp sliced almonds (I left these off.)
Preheat oven to 350. Grease two 9-inch round pans. Chop 2 of the chocolate squares (or 2 ounces of chocolate chips); set aside.
Beat cake mix, dry pudding mix, eggs, sour cream, oil, and water in large bowl on medium speed for 2 minutes. Stir in chopped chocolate. Spoon into prepared pans.
Bake 30-35 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Loosen cakes from sides of pans, invert, and gently remove. Cool completely.
Place frozen Cool Whip and remaining 6 chocolate squares (or 6 ounces of chocolate chips) in microwaveable bowl. Microwave on high 1 ½ minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute. Let stand 15 minutes to cool and thicken. You’ll stir it and think it’s too runny. If it’s just a tiny bit thick, it’s fine. Just pour/spread it slowly so it doesn’t run all over the place. When you refrigerate the cake, it’ll thicken up just fine.
Place bottom cake layer on serving plate; top with ¼ of the chocolate mixture. Spread over the top of the layer, then place the second layer on top. Slowly pour ganache on the top and sides. It helps if you pour a little at a time and use an offset spatula or butter knife to make sure the sides are completely covered. Garnish with almonds. Store in refrigerator.