Top Secret Chocolate Cake

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 to 10 servings
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Ingredients

Cake:

Nonstick baking spray, for the pan

One 15.2-ounce box dark chocolate cake mix, such as Duncan Hines

1 cup whole milk 

1/2 cup (1 stick) melted salted butter 

3 large eggs, beaten 

1 cup semisweet chocolate chips 

1 tablespoon vanilla extract 

Simple Chocolate Ganache Topping:

1/2 cup heavy cream

2/3 cup semisweet chocolate chips 

Rainbow sprinkles, for garnish 

Directions

  1. For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
  2. Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  3. Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
  4. For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
  5. Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.