Hope you all had a great Christmas! Here's a recipe that you can use to get you through the blah's of January. It would also be a great recipe to use to celebrate New Year's Eve next week. Whenever you choose to serve it, it will be amazing! The recipe for this cake originally called for a cream cheese frosting, but when I made it that way, it seemed as thought the cream cheese and chocolate flavors competed instead of blending. So when I made this for a Christmas party last week, I changed the frosting for a simple chocolate ganache with white chocolate swirls on the top. I loved it, the chocolate just went a lot better than the cream cheese did.
Nothing Bundt Cake
adapted from Favorite Family Recipes
1 package devil's food cake, German chocolate cake, or chocolate cake mix
1 package instant chocolate pudding
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup oil
1 1/2 cup mini chocolate chips
1 1/2 cup semi-sweet chocolate chips
1 stick (1/2 cup) butter
1/2 cup white chocolate chips
Heat oven to 350 degrees. Beat the first 6 ingredients together, you can either use an electric mixer, or use your stand mixer like I did. Stir in the chocolate chips, it's really important to use smaller chips in things like this cake, because larger chips tend to hold together instead of flavoring the whole cake and they also tend to sink in batters. If you don't want to use the mini chocolate chips, you can use the same amount of semi-sweet chocolate chips and chop them coarsely. Pour batter into a greased (I use Pam for baking) Bundt cake pan. Bake for 45 to 50 minutes. Allow the cake to cook in the pan for 20 minutes, before removing from the pan. Place cake on a plate. Wrap immediately with plastic wrap and refrigerate. I refrigerated mine overnight this time, but you could also bake the cake in the morning and just decorate it right before you're ready to serve it.
Place the semi-sweet chocolate in a microwave-safe bowl with the stick of butter and microwave on high for one minute. Stir and continue microwaving in 30 second increments until the ganache is smooth and combined. Pour over cake using a spoon, I tried to make this look almost like frosting. You might have a bit of extra, but a little extra ganache is a wonderful thing to eat!
Place the white chocolate in a microwave safe bowl and microwave, I started with 30 seconds here, because without the extra fat the butter brings, it could get over-cooked very quickly. Then use 10 to 15 second intervals, stirring in between until smooth. Then using a spoon, you can just drizzle it on.
Allow to set up until the dark chocolate is no longer shiny. You can stick it in the fridge if you want to accelerate this process. Slice and serve. Mmmmm, heaven!