Chocolate Ganache Cake

Chocolate lovers, this is a cake you have to try! And try, and try, and try. MORE+ LESS-

By Betty Crocker Kitchens

July 20, 2011

Ingredients

box Betty Crocker™ Super Moist™ chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

container Betty Crocker™ Rich & Creamy chocolate frosting

1/3

cup whipping cream

1/2

cup semisweet chocolate chips

bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped

Hide Images

1

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds.
2

Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
3

In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Ganache, the cream and chocolate mixture, is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools.
Glaze the cake on a rack with waxed paper under the rack; any extra drips of the ganache will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate.
Stir 2 tablespoons freeze-dried or powdered instant coffee (dry) or 1 tablespoon grated orange peel into the cake batter.