What's Trending

Chocolate Ganache Cake

Name: Chocolate Ganache Cake
Prep time: 25 min
Total time: 3 h 15 min
Yield: 16
Ingredients: 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix; Water, vegetable oil and eggs called for on cake mix box; 1 container Betty Crocker™ Rich & Creamy chocolate frosting; 1/3 cup whipping cream; 1/2 cup semisweet chocolate chips; 2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped

(82)

0 Questions

Save Recipe

Prep 25 min
Total 3 hr 15 min
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Chocolate lovers, this is a cake you have to try! And try, and try, and try.

By Betty Crocker Kitchens

Updated Jul 20, 2011

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semisweet chocolate chips
2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped

Make With

Betty Crocker Cake Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
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.
tip 2
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.
tip 3
Stir 2 tablespoons freeze-dried or powdered instant coffee (dry) or 1 tablespoon grated orange peel into the cake batter.

Nutrition

350 Calories, 18g Total Fat, 3g Protein, 46g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 6g; 31%

Trans Fat: 2g

Cholesterol: 50mg; 16%

Sodium: 350mg; 14%

Potassium: 150mg; 4%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 1g; 4%

Sugars: 31g

Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.