This is one of those cakes where you take a small slice and land in heaven. And a few minutes later, you look to see if anyone is watching cause you're going to snitch another slice. (Just a small one- so it's alright) And a few minutes after you devour that, you somehow find yourself next to the cake and decide while you're there, you might as well eat another small piece.......and before you know it the cake is gone! That's when you know you're in love! This cake is easy to make and loaded with chocolate. It's very rich- you don't need much, but I promise that won't stop you from going back to get seconds!
RECIPE
1 package Devil's Food Cake mix
1/2 C. oil
1 1/4 C. water
4 large eggs
5.9 oz instant chocolate pudding
3 C. semi-sweet chocolate chips, divided
1/2 C. heavy whipping cream
*Mix oil, water and eggs. Add the cake mix and pudding and beat on medium speed for two minutes. Make sure everything is well mixed. Fold in 2 cups chocolate chips and pour into a lightly greased and floured bunt pan. Bake for 50 minutes at 350 degrees, turning once. Let the cake cool for 10 minutes before turning onto your cake stand. Let the cake cool completely before drizzling the ganache.
To make the ganache, heat the cream and remaining 1 cup of chocolate chips over medium heat, stirring constantly, until all the chips are melted. Remove the pan from the heat and let it cool for 15-25 minutes. This is really important- otherwise, the chocolate will be too hot and run off the cake and onto your floor. Take a spoon and when the chocolate runs off thick, it's ready. (I put the chocolate on a little early in my picture....it still worked, but would have been better if I had waited another 5-10 minutes) Top with fresh raspberries (and try to muster up some self control!)
Tips: Semi-sweet chocolate chips cut the richness; but I actually prefer milk chocolate chips in the ganache. This cake can feed 20-25 people.
