Ah Hell week, all but a distant memory. Remember my utter disdain for square cakes and how I made round ones instead? Well I sure as heck wasn’t going to waste them. For the holiday I pulled one them out of the freezer and made “stuff”. These cakes were so amazingly moist and even though they were from a box, they didn’t disappoint. This single layer 12” chocolate cake was covered with a chocolate ganache and decorated with pink candy melts. A lil bit of this, and a lil bit of that and you have dessert! Live long and prosper.
Guess it would’ve been a good idea to share the Chocolate Cake recipe with you. My bad! I found the recipe at Pillsbury.com. If I choose to use a cake mix it has to be doctored. The original recipe called for milk chocolate and had a white chocolate frosting. Since I was only using a single layer I thought a rich super chocolaty gananche was better suited for this cake. I hope you try it and by all means enjoy it.
Tripe Chocolate Cake – Adapted from Pillsbury
2 (18.25 oz.) package Devils Food Chocolate Cake Mix
2 cups sour cream
1 1/2 cups water
2/3 cup oil
6 large eggs
8 oz semi sweet chocolate, finely chopped
Chocolate Ganache – From Maureen Mc Keon’s Crave a Passion for Chocolate
Wilton Candy melts (optional)
HEAT oven to 350°F. Prepare a 12-inch round cake pans with either non-stick cooking spray or parchment paper cut to fit the bottom. If using parchment paper, grease it and the sides of the pan with butter. Combine cake mix, sour cream, water, oil and eggs in large bowl at low speed until moistened; beat 2 minutes at medium speed. Gently fold in chocolate. Pour batter into pan. BAKE 35-55 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely.
Place single layer cake on serving plate and frost and/or garnish as desired.
Chocolate Ganache – Adapted from Crave a Passion for Chocolate , by Maureen Me Keon
1 ½ cups semi sweet chocolate, finely chopped
3 ½ oz heavy cream
In a small pan heat heavy cream until it comes to a boil and remove from heat. Add the hot cream to the finely chopped chocolate and allow to stand for 2 minutes. Then stir gently until smooth. After pouring the ganache on top of the cooled cake I coaxed to the cake’s edge so it could drip down the sides and puddle on the plate. For a finishing touch I applied some squiggly lines on top of the cake with pink Wilton Candy Melts heated in a decorating bag. Tah Dah!!!