Today’s cake post is from Rebecca of First Mate Photo. I’ve never met a dessert I thought was too rich so this chocolate goodness is going in the Blodgett household rotation of treats.
This cake is my fave. It’s my go to birthday cake. It’s not for the faint of heart. This thing is dense and chocolatey. Basically, it’s perfect. Chocolate cake with chocolate chips in it, chocolate chips between the layers. And all covered in a delicious chocolate ganache. Don’t be intimidated, it’s actually REALLY easy to make.
1 box devil’s food cake mix
1 small box chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs (beaten)
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
This cake is so easy to make, you guys. Are you ready? ARE YOU READY?
Preheat your oven to 350.
Mix everything together.
Spread into 2 greased and floured cake pans.
Bake for 35-40 minutes or until toothpick inserted comes out clean.
Let the cake cool before frosting.
1 1/2 cups butter (room temperature, VERY IMPORTANT)
1 teaspoon vanilla
6 cups powdered sugar
4-8 tablespoons milk
Beat the butter in a mixer until smooth. Add vanilla and mix until combined.
Add your sugar in several batches and scrape the sides after each addition. Beat until light and fluffy.
Add the milk until the frosting is smooth and has reached your desired consistency. I usually do 5 tablespoons to that it still has some body to it.
3/4 cup heavy cream
1/4 cup butter
3/4 cup semi-sweet chocolate chips
Heat cream and butter in saucepan until melted and remove it before it boils. Pour in your chocolate chips. Let it sit for a few seconds and then whisk until smooth. Let it cool until it’s thickened.
Cover your cake in frosting and then pour the cooled ganache on top. I love to keep mine in the fridge because nothing is better than a nice cold piece of chocolate cake.