- 1 (15.25 oz) box of devil’s food cake mix
- 1 (5.9 oz) package instant chocolate pudding mix
- ¾ C sour cream
- ¾ C vegetable oil
- 4 eggs
- ½ C warm water
- 2 C semisweet chocolate chips
GANACHE TOPPING:
- 3 Tbsp corn syrup
- 6 oz heavy cream
- 12 oz dark chocolate, chopped (or semisweet, or milk, whatever you prefer)
- ½ tsp vanilla
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar or top with ganache.
For Ganache: Combine corn syrup and cream. Bring to simer and add the chocolate- stir until smooth. Remove from heat and add vanilla.
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