Double Chocolate Bundt Cake with Ganache

A few Sunday's ago, my daughter-in-law brought a DELICIOUS chocolate bundt cake for dessert that was heavenly! She and my son also gave me these really fun pans for Mother's Day (I think you can get them at Walmart). I decided to use her bundt cake recipe to make these cute little bundts and square cakes. This recipe was enough for both these pans plus an 8" round pan or one regular bundt cake pan.

When using these pans, be sure to only fill them 1/2 full. They bake in about 17-22 minutes.

We topped them with ganache and fresh raspberries - as pretty as they are delicious!

A yummy Christmas version of this bundt cake is to add 1 1/2 tsp of peppermint flavoring to the cake batter and then to sprinkle crushed candy canes on top of the ganache. SO delicious!

Double Chocolate Bundt Cake with Ganache

1 Duncan Heinz Dark Chocolate Cake Mix - made as directed on the package and also add:

3/4 c sour cream

1 small box chocolate instant pudding

Stir in by hand:

1 bag semisweet chocolate chips

Pour into a greased full-sized bundt pan and bake at 350 degrees for 50-60 minutes or until toothpick comes out clean. Let cool for 10 minutes, then remove from pan to cooling rack.

Ganache

3/4 c.  heavy cream

1 TBSP light corn syrup

1 bag semi-sweet chocolate chips

1 tsp vanilla

(I add a pinch of salt) opt.

Heat cream and corn syrup until it just comes to a simmer then pour over chocolate chips in a bowl. Let sit until they soften and then stir to mix. Add vanilla. Pour immediately over warm cake (if you do this on a rack over a cookie sheet, it will catch the drips and you can lick them all up!)

Here is a Halloween version of this cake using regular frosting instead of the gnache and using eyeballs from Walmart.