Wednesday, December 26, 2012

Amazzzzzing Chocolate Cake

Sometimes, there's nothing better than a BIG piece of chocolate cake.

This recipe is easy to make - and takes the "traditional chocolate cake" to another level.

You'll need:
- Your favorite box of chocolate cake mix (doesn't matter what brand!)
- 1 small box of chocolate pudding (3.5 ounces)
- 3 ounces of baking chocolate squares (I used Baker's brand)
- 1 bar of chocolate (you'll break this apart and use for garnish)
- 1 cup of mini chocolate chips
- 1 cup of sour cream
(More than likely, you'll also need eggs and Canola oil for the box of cake mix.)

- 1 cup of butter (room temperature)
- 5 cups of powdered sugar
- 1/2 cup of milk
- 3 ounces of baking chocolate (melted)

First up... THE BATTER!!!
1.) Follow the directions on the cake box.
To that add: 1 cup of sour cream, 1 cup of mini chocolate chips and 3.5 ounces of chocolate pudding.

2.) Pour into round cake tins.
Bake according to instructions on the box.

Due to the pudding and sour cream - you'll have to add a few extra minutes to your bake time.

While your cake bakes, make the frosting!

3.) First... melt 3 ounces of baking chocolate (I used a double broiler to melt it.)

In a mixer add:
- Melted chocolate
- 1 stick of butter
- 5 cups of powdered sugar
- 1/2 cup milk

Mix until it's a very light, creamy texture.

(If you're short on time - you can always BUY the frosting from a store. You'll need 2 tubs.)

4.) Now... let's talk about PRESENTATION!
First - chop up a regular chocolate bar for the topping.
I used Ghirardelli. 

5.) Once the cake is done baking, LET IT COOL for at least 30 minutes!!!

Then, layer the 2 cakes with a good amount of frosting in-between.

6.) Cover the entire cake with the frosting.
Add the chopped up chocolate on top.

This cake is SO moist, and BURSTS with chocolate!!!

It's one of those cakes that literally MELTS in your mouth.

Perfect on its own... 
But also tastes wonderful with vanilla or coffee flavored ice cream.

(As for the leftovers) - feel free to put the cake in the fridge - or leave it in a sealed container.
Either one works great!

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