Chocolate Ganache Cake

"It tastes as good as any top-tier restaurant cake." -Liz Edmunds

The finale to Valentine's Menu (Option #1)! It tastes even better than it looks. The cake part itself is insanely moist, dense but still smooth, and has a wonderfully full flavor all its own. And the ganache... Well, it's rich chocolate mixed with heavy cream, vanilla, and a teeny bit of cinnamon, so, you use your imagination on that one.

Topped with a very light sprinkling of cinnamon for effect. Cocoa, powdered sugar, chocolate shavings, or red berries would work nicely too. Try sprinkling some on in the shape of a heart with the help of a paper cut-out!

Here's how to get some on your plate:

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Chocolate Ganache Cake

by Liz Edmunds, the Food Nanny

Serves 12

Baking Time: 25 minutes

Plan Ahead

Chill at least 5 hours before serving. Make 1 day ahead.

Ingredients

1 Devils Food cake mix, NOT with pudding in it

16 oz. (2 cups) sour cream 

4 large eggs

1 small package, 3.9 oz. chocolate instant pudding mix

1/2 cup canola oil

1/2 cup water

3/4 cup semi-sweet chocolate chips

Ganache

2 cups semi-sweet chocolate chips

3/4 cup heavy cream

1/8 teaspoon cinnamon

1 teaspoon vanilla

Directions

  With a rack in the middle position, preheat the oven to 350 degrees. Very generously grease and flour two 9-inch cake pans. (Use the new cooking spray with flour in it.)

In a large bowl, mix sour cream, eggs, pudding, oil and water all together until well blended. Add the chocolate chips. Do not over mix.

Pour into cake pans. Bake at 350 degrees for 25 min. or until a toothpick inserted comes out with just a hint of moist cake on it. Remove cake immediately and let sit for 5 min.

Turn cake out onto a cake platter very carefully, still warm, and pour half the Ganache over top the first layer. Place the second layer on top and pour the rest of the Ganache and let it flow down the sides. Place in the refrigerator. Cake should chill for at least 5 hours before serving. Can make a day ahead.

Ganache

Put the chocolate chips in a microwave bowl. Add the cream. Heat until almost melted, stirring a few times as it is melting; go slowly so you will not burn the chocolate. Use a small whisk to blend the chips with the cream. Once smooth, add cinnamon and vanilla. Spread on the layers. 

Serve with 

Fresh raspberries, whipped cream or chopped semi-sweet chocolate as a garnish.

Variations

Can use a 10-inch spring form pan. Bake at 350 degrees for 45 min. Can use a bundt pan. Bake at 350 degrees for 60 min. Cover the cake with foil the last 15 min.

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One thing I love about ganache is that you can just pour it over the cake and then gently guide it over the sides with a frosting knife. You can smooth it over or leave it drippy looking like I did. It's incredibly simple.

The 1/8 teaspoon of cinnamon adds depth to the chocolate without turning it into a cinnamon cake. You won't know it's there, but can taste the effect of it.

I love how shiny it is even after it dries.

The sour cream and pudding mix help to give it that dense moistness.

I've been sharing slices with all my friends that have dropped by the past couple of days and they all agree that it's exceptional. Thanks again, Food Nanny!