This was my first successful cake that I ever made. It was a challenge, but the reward was FULL. I wanted to make something special because my husband had gotten an excellent review/evaluation for work. And also, lots of people were coming over that evening and I wanted the night to be festive. This cake is very rich and moist and looks makes a beautiful presentation. I got plenty of sweet comliments which made me feel very special, so I encourage you to try it! I found it in tasteofhome magazine and tweeked it a little to make it my own. Enjoy.
You'll need:
1 package of chocolate cake mix
1 package of instant chocolate pudding (3.0 oz)
4 eggs
1 cup sour cream (8 oz)
3/4 cup water
1/4 cup conola oil
4 oz semisweet chocolate, melted
FROSTING:
2 cups butter, softened (i use unsalted)
4 cups powdered sugar
3/4 cup baking cocoa
1/2 cup milk
GARNSHES:
2 oz semisweet chocolate, melted
1 lb fresh strawberries, hulled
GANACHE:
4 oz semisweet chocolate, chopped
1/2 cup heavy whipping cream
Combine first 7 ingredients;beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9' round baking pans. (I didn't have round pans at the time, so I used a 9x13 and cut the cake in half)
Bake at 350 degrees for 28-32 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, powdered sugar and cocoa until blended; add milk and beat until smooth. Spread frosting between layers and over top and sides of cake
Pipe or spoon melted chocolate on tin foil in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in small bowl. Heat cream just to a boil; pour over chocolate; whisk until smooth. Drizle over top of cake, allowing ganache to drape down sides. Top with chocolate garnishes.
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