Things You'll Need:
- 1 (18.25 ounce) package devil's food cake mix
- 1 (3.9 ounce)package instant chocolate pudding mix
- 2 cups sour cream
- 1 cup melted butter
- 5 eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet mini chocolate chips
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon rum (optional)
- 10-inch bundt cake pan
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Step 1
Preheat the oven to 350 degrees and grease the Bundt pan. In a large bowl, stir the cake mix and pudding together. Make a well in the center and pour in the sour cream, butter, eggs and vanilla.
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Step 2
With an electric mixer or by hand, stir everything until well blended. This will take about 4 minutes with the mixer on medium speed and about 10 minutes by hand. Blend in the chocolate chips by hand and pour the batter into the Bundt pan.
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Step 3
Bake in a preheated oven for 50-60 minutes. Remove from the oven and let cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely.
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Step 4
To make the ganache, place the chopped bittersweet chocolate into a medium measuring cup that is easy to pour from. Heat the cream in a small sauce pan over medium heat until the cream just begins to boil. When it has come to a boil, pour the cream over the chocolate and whisk until smooth. Stir in rum if desired.
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Step 5
Put the measuring cup with the ganache into the refrigerator and allow it to cool for 10-15 minutes until it is slightly thickened. Pour the ganache over the cake, starting at the center and working outward. The ganache will coat the cake completely with a thin shiny sheet of icing.
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Step 6
This cake is wonderful when served warm with some fresh whipped cream or a scoop of vanilla ice cream!
