They’ll Never Know Chocolate Cake

They’ll never know this is semi homemade, and if they do who cares? This rich, moist, extra chocolate cake is box based and jazzed up. The decadent ganache is literally the icing on the cake. I love whipping up delicious treats for my family and friends on the fly, and using a semi homemade approach helps me do that in a way that saves time and doesn’t sacrifice flavor or style.

Ingredients:
A box mix of devils food cake
Dry chocolate pudding mix, one package
4 eggs
1 cup canola or melted coconut oil
1 cup soy milk or milk of your choice
1 tsp vanilla

Ganache:
Note: this makes a lot so you have more than enough to cover the cake. Play around with your desired amount.

16 oz broken up bittersweet chocolate
2 cups heavy whipping cream

To make the ganache towards the end of the baking process;
Place chocolate pieces in a heatproof bowl. Put the whipping cream in a small saucepan and heat on low medium until starts to simmer. Pour the hot cream over the chocolate. Cover chocolate with foil for five minutes to melt it. Remove covering and stir well to produce a smooth, silky ganache. If it’s a bit thin, let it sit for up to ten more minutes so it thickens. When it’s a thick enough consistency, pour over the cake evenly. The ganache will set into a rich and shiny icing. You can use any leftover amount to dip strawberries :).



Mix all well and bake in a greased Bundt pan for about 40 minutes on 350. Test with a toothpick before removing. Let cool in pan on a wire rack for five minutes then remove from pan to cool completely on the rack. When cake is fully cooled, make the ganache and pour over the cake to cover. Make sure there’s plates or a board underneath the rack to catch all the ganache spillage! Let ganache set until serving, at least 30 minutes.