Top Secret Chocolate Cake

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

Let's Get Cooking!

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Hazzie

This was good for a boxed cake. Easy and chocolaty. Still tasted like a boxed cake but very quick and easy. <br />After reading reviews, I decided to cook only 30 min but then remembered my oven runs hot so I took it out at 29 min and followed the cooling instructions. I also added a dollop of sour cream to the batter and it turned out moist. <br />I used regular sized semi-sweet chocolate chips per the recipe and there were no hard choc chips in the cake like a few other reviews mentioned. <br />My biggest change was that I was out of heavy cream so I had to do a no cream hack for the ganache (heated 2% milk and butter instead of cream) and that worked wonderfully in a pinch. <br />I would make this again if I needed a quick cake!

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