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Extreme Chocolate Cake




Source of Recipe


Unknown


Recipe Introduction


A chocolate lover's dream! The cake is moist with a decadent, melt-in-your-mouth texture.



List of Ingredients




Cocoa, for dusting



1 box Dark chocolate cake mix (2 layer size)
1 box Instant chocolate pudding powder (4 serving size)
4 Large eggs
1/2 cup Cooking oil
1/2 cup Warm water
1 cup Sour cream



1 1/2 cups Semi-sweet chocolate chips


CHOCOLATE GANACHE (GLAZE)



1/2 cup Whipping cream

5 Bittersweet chocolate baking squares (1 oz., 28 g, each), coarsely chopped 5


Recipe



Grease 12 cup bundt pan. Dust with cocoa. Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times. Beat on medium for about 2 minutes until smooth.

Stir in chocolate chips. Turn into prepared pan. Spread evenly. Bake in 350°F oven for 60 to 70 minutes until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips. Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely.

Chocolate Ganache (Glaze): Heat whipping cream in heavy small saucepan on medium until boiling. Remove from heat.

Add chocolate. Stir slowly for about 2 minutes until melted completely. Cool for 5 to 10 minutes, stirring occasionally, until slightly thickened, but still pourable. If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency.

Makes 1 cup ganache. Slowly pour over top of cake, allowing some to run partially down sides. Let set before cutting. Cuts into 16 wedges.

1 wedge: 412 Calories; 25.8 g Total Fat (10.7 g Mono, 4.3 g Poly, 9.4 g Sat); 69 mg Cholesterol; 47 g Carbohydrate; 2 g Fibre; 5 g Protein; 392 mg Sodium