A couple of weeks ago, I posted a picture of OMG Becky’s birthday cake and promised the recipe to come.  Today I give you… (drum roll, please!)…

Chocolate Cavity Maker Cake with Chocolate Ganache Frosting!

Yes, it is as rich as it sounds.  I started with this cake recipe and this ganache recipe and made a few lack of planning/ingredients creative changes.  We finished it off pretty quickly and I am already wanting to make it again.

Chocolate Cavity Maker Cake

Ingredients

• 1 (18.25 oz) package dark chocolate cake mix
• 1 (3.9 oz) instant chocolate pudding mix
• 1 (16 oz) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup chocolate coffee creamer
• 1 single serve packet instant coffee
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

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Chocolate Ganache

Ingredients

• 1 (9 oz) package bittersweet chocolate chips
• 1 cup heavy cream

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

I cooled the ganache for about 20-25 minutes in the refrigerator so it would be a bit thicker and easier to work with.  (This was a bit too long for my liking.  It made the ganache on the cake thicker.  Next time I will only chill it for about 10-15 minutes for a thinner, but hopefully, not runny ganache.)  I then placed the cake on a wire rack in a cake pan to control the mess before trying to add the chocolate on top.  Worked like a charm!

What is your favorite kind of cake?  Chocolate with white butter cream frosting.