Semi-Homemade Chocolate Cake

Chocolate Bundt Cake

• 1 box Duncan Hines Devil’s Food Cake Mix
• 1 small box instant chocolate pudding
• 1/2 cup vegetable oil
• 1/3 cup milk
• 1 cup sour cream
• 4 eggs
• 1 tablespoon vanilla
• 1/2 cup brewed  strong coffee or espresso, hot
• 2 cups semi-sweet chocolate chips 

1. Preheat oven to 350 degrees. Grease and dust with flour (or cocoa powder) a 12 cup Bundt pan.
2. Whisk together vegetable oil, milk, sour cream, eggs, and vanilla until well blended. 
3. Stir in cake and pudding mixes, then add hot coffee and stir until mixed.  Fold in chocolate chips. Spread in prepared pan.
4. Bake for 55- 65 minutes. Start checking the cake around 55 minute mark-  Cake is done when the top springs back and a toothpick inserted comes out clean. Cool in the pan for an hour before inverting onto serving plate.

Chocolate Ganache

• 1 cup heavy cream
• 8 oz semisweet chocolates, chopped 

1. Put chopped chocolate in a heat proof bowl. 
2. Heat cream on the stovetop over medium heat until it starts to simmer- pour hot cream over the chopped chocolate. Let it sit for 3-5 minutes then stir until it’s combined. Let the ganache cool for a few minutes to thicken up then pour over cooled cake.