Celebration Chocolate Cake

Our Christmas Day dessert. Decadent, rich, oh-so-chocolaty. A definite keeper!

This was actually on the cover of Taste of Home a couple of issues ago. Their version had chocolate covered strawberries and piped chocolate decorations. I didn't want to buy expensive sub-par strawberries just to look pretty, so I improvised with the holiday M&Ms hiding out in the pantry. I also modified the frosting, as the original had just too much butter.

Recipe:

1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
1 cup (8 ounces) sour cream (low fat is fine)
3/4 cup water
1/4 cup canola oil
1/2 cup semisweet chocolate chips, melted

FROSTING:
3 sticks butter, softened
3-1/2 cups confectioners' sugar
Scant 3/4 cup baking cocoa, sifted
1/4-1/2 cup milk

GANACHE:
1/2 cup semisweet chocolate, chopped
1/3 cup heavy whipping cream

For the Cake:
Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.
Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the Frosting:
Beat the butter on medium speed for 4-5 minutes, until light and creamy. Add confectioners' sugar and cocoa until blended; add milk to desired consistency and beat until smooth. Spread frosting between layers and over top and sides of cake.

For the Ganache:
Place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides.

Our Christmas Day dessert. Decadent, rich, oh-so-chocolaty. A definite keeper!

This was actually on the cover of Taste of Home a couple of issues ago. Their version had chocolate covered strawberries and piped chocolate decorations. I didn't want to buy expensive sub-par strawberries just to look pretty, so I improvised with the holiday M&Ms hiding out in the pantry. I also modified the frosting, as the original had just too much butter.

Recipe:

1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
1 cup (8 ounces) sour cream (low fat is fine)
3/4 cup water
1/4 cup canola oil
1/2 cup semisweet chocolate chips, melted

FROSTING:
3 sticks butter, softened
3-1/2 cups confectioners' sugar
Scant 3/4 cup baking cocoa, sifted
1/4-1/2 cup milk

GANACHE:
1/2 cup semisweet chocolate, chopped
1/3 cup heavy whipping cream

For the Cake:
Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.
Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the Frosting:
Beat the butter on medium speed for 4-5 minutes, until light and creamy. Add confectioners' sugar and cocoa until blended; add milk to desired consistency and beat until smooth. Spread frosting between layers and over top and sides of cake.

For the Ganache:
Place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides.