Chocolate Decadence
From gumby 18 years ago
- 35 minutes to make
- Serves 1216
No such thing as too much chocolate...but this dense, fudgy cake comes close. A small piece goes a long way.....
Ingredients
- 1 Devil’s Food cake mix shopping list
- 1 1/3 c whipping cream shopping list
- 16 oz. chocolate (chips, squares, or other), chopped shopping list
- 2Tbsp. butter shopping list
- chocolate dipped strawberries, optional shopping list
How to make it
- Prepare cake mix as per instructions, (2 layers) let cool. Crumble into a large mixing bowl.
- In glass bowl, combine cream and butter. Microwave on high 2 minutes, or until at boiling point. Remove, and dump chocolate in all at once. Let sit for 3 minutes, then whisk gently until smooth - this is ganache (do not whisk too briskly, as that will incorporate air bubbles...definitely don’t beat).
- Add 1 1/3 c. of ganache to cake, and stir until well combined and the consistency of fudge (you can add a little more ganache if it’s slightly dry).
- Line 9” springform pan with plastic wrap. Press cake mixture firmly into prepared pan. Cover with additional wrap, and freeze for 1-2 hours till firm (You can leave it frozen for a few days, till ready to serve). Remove from freezer, and spread remainder of ganche over, letting drizzle down the sides.
- Garnish with strawberries dipped in chocolate
- Serve with Vanilla Creme Anglaise, Vanilla Ice Cream or a raspberry coulis.
- (I make 1/2 the recipe at a time, and pack in an 8” cake pan - freeze the other cake for another time!)
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