Triple Chocolate Bundt Cake
- 1 box chocolate cake mix (I used a dark chocolate fudge flavor)
- 1 small box (3.9 oz) instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- ½ cup warm water
- 1 cup chopped bittersweet chocolate
- Preheat oven to 350°F . Grease and flour a bundt pan (or spray with baking non-stick cooking spray: the kind with flour in it).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chopped chocolate and pour batter into prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely in the bundt pan for about 90 minutes.
- Invert onto a serving plate and drizzle with glaze. If desired, serve each slice topped with a scoop of vanilla ice cream.
Chocolate ganache glaze:
- 4 oz bittersweet chocolate, chopped (a little more than 1/2 cup)
- ½ cup heavy cream
- 2 Tbs corn syrup
- 1 Tbs granulated sugar
- Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream, corn syrup and sugar. Heat for 1 minute; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth with a whisk.
- Use a spoon to generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Source: No Empty Chairs
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