Easy Chocolate Ganache Cake Using a cake mix
1 chocolate cake mix (milk chocolate, devils food, or fudge cake mix)
4 eggs
1/2 cup water
1/2 cup vegetable oil
3/4 cup buttermilk or soured milk( use 3/4 cup milk and add 1 tablespoon vinegar and 1 tablespoon lemon juice; let it sit for a few minutes until it is thick and slightly curdled
1 3-ounce pkg. instant chocolate pudding mix.
Add all ingredients together and let beat for 2 minutes.
Pour into 2 9-inch greased and floured cake pans, or 1 9 x 13 cake pan.
Bake round 9 -inch cakes at 350° for 25 to 27 min or until tests done in center of cake.
9 x 13 inch pan should bake at 350° for 35 to 38 minutes.
Take from oven and cool for 10 minutes then remove from pans and let cool on wire rack.
Chocolate Ganache Recipe:
24 oz bittersweet chocolate (finely chopped) you can also use 24 oz. chocolate chips either milk chocolate or semisweet.
2 cups heavy cream unless you want it thicker, add less cream
Directions:
Place chopped chocolate into a bowl. Slowly heat the heavy cream in a medium saucepan on the stove until it comes to a simmer (do not boil) As soon as the cream starts to simmer, remove it from heat and pour it gently over the chocolate. Let sit for 3 minutes, and then stir with a spoon or a mixer on low to blend the cream and chocolate. The mixture should be smooth. Allow it to cool for a few minutes until slightly thickened. Make sure WATER does not touch the chocolate or mixture or it will go really hard and will ruin your ganache.
Put ganache mixture in a covered container over night and leave on counter or in a cool place to thicken over night. If you need to use it right a way put it in the refrigerator or freezer for an hour or two. Take out and stir. Ganache can be whipped to make creamy ganache frosting or spread it on cake just after it is thickened and cooled. For layers of chocolate: frost cake with thickened ganache in middle layer. Save 1 1/2 cups of thickened ganache for top. Then whip remaining ganache with mixer until creamy frosting consistency. Then frost cake over all layers and decorate putting saved thickened ganache over top of cake and let drip down sides. Then decorate with dipped strawberries. Keep cake refrigerated.
Chocolate Dipped Strawberries for top:
Wash several large strawberries and let dry completely.
1 large bag of milk chocolate chips
Melt milk chocolate chips in microwavable bowl for 1 minute. Stir and melt another 30 sec. Take out of microwave then stir until smooth and completely melted. May add 1 tablespoon margarine or shortening to thin chocolate if it is too thick. Dip strawberries in chocolate one at a time using a fork or hors d'oeuvres stick. Place in tray covered with parchment paper and let dry. Wait for several minutes to roll in chopped nuts or chocolate sprinkles then return to parchment and let dry. When completely dry put on top of cake.
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