Chocolate Fudge Bundt Cake with Chocolate Ganache

Are you ever looking for an intense, scrumptious melt in your mouth chocolate cake that you can whip up in just minutes.  If you just nodded your head and said “Yes”… then boy do I have a recipe for you!

I’m always looking for new chocolate cake recipes that just take my breath away.  I really didn’t have a lot of time, but I knew that I really wanted something to curb my insatiable sweet tooth I was having.  When I saw this recipe I just knew it would do the trick… and it sure did!

To top it off I added a chocolate glaze that I poured right on top and sprinkled mini chocolate chips as well… it was a killer! But in a GREAT way… hope you enjoy! 😛

Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan.

Gather your ingredients together: Chocolate Cake Mix, Instant Chocolate Pudding  Mix, Eggs, Vegetable Oil, Water, Sour Cream, and Semi-Sweet Chocolate Chips.

Pour the two chocolate mixes in to a medium bowl.

and vegetable oil, and water…

Fold in chocolate chips…

Doesn’t that just make you want to dive right in… or is that just me?!?

Spoon batter, which is quite think,  into a prepared pan.

Bake for 50 minutes to 1 hour.

Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

While the cake is cooling, its time to make the ganache.

In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter.

Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Slice and Enjoy!

Chocolate Fudge Bundt Cake with Chocolate Ganache

Ingredients

For the chocolate cake:

18-½ ounces, weight Chocolate Cake Mix
3-½ ounces, weight Package Instant Chocolate Pudding Mix
2 cups Sour Cream
3 whole Eggs
⅓ cups Vegetable Oil
½ cups Water
2 cups Semi-Sweet Chocolate Chips

For the ganache:

6 oz. semisweet chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup heavy cream

Directions

Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan. Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter, which will be thick, into prepared pan. Bake for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

While cake is cooling, make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.