Chocolate Decadence Cake w/Berries
Pinched 173 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 box||duncan hines chocolate fudge cake mix|
|1 box||instant chocolate pudding|
|2 c||sour cream|
|1 c||melted butter, cooled|
|1 tsp||almond extract|
|2 c||semi-sweet mini chocloate chips, dusted w/flour|
|9 oz||bittersweet chocolate, broken up|
|1 c||heavy cream|
|strawberries or raspberries|
Spray a 10-inch bundt pan with baker's secret.
In large bowl, stir together cake mix and pudding mix.
Make a well in the center an pour in sour cream, melted butter, eggs and almond extract.
Beat on low speed until well blended.
Fold in chocolate chip.
Pour about 3/4 batter into bundt pan. Leave about 2 inches from the top. I put the extra in a 9 in cake pan. ( Don't use all the batter in the bundt pan, it will over flow)
Bake in 350' oven for about 50 to 55 min. Let cool in pan for 15 min and than invert. Cool Completely.
To Make Ganache- Place broken chocolate in glass bowl. Heat cream in pan over med. heat. Bring just to a boil.
Pour hot cream over chocolate in bowl. Whisk until smooth and shiny. Let cool slightly.
Pour over cake. Let ganache set for 15 minutes. Fill center with strawberries or rasberries