Decadent Chocolate Cake
Simple, but deliciously decadent. Serve this at your next party for rave reviews. Pour the batter in the mold and let it do all the work to create an effortless beautiful presentation. Because it's silicone and woven glass you can be assured of ease when unmolding, even when you don't grease, spray or prep pan. That's #bonmagic!
1- package chocolate cake mix (18-22oz)
4 eggs
1 cup sour cream
1 cup water (or Kahula)
1/3 cup vegetable oil
1 cup semi sweet chocolate chips
For ganache
1/2 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Top with fresh strawberries, blackberries, slivered almonds
Preheat oven to 340 degrees F and place oven rack in center position. Place Flexipan® Fluted Bundt Mold on Perforated Baking Sheet and set aside.
In Mixing Bowl, combine cake mix, eggs, sour cream, water/Kahlua and oil. Beat with electric mixer for 1 to 2 minutes. Do not over mix. Stir in chocolate chips with spatula.
Pour batter into mold and bake for 45 minutes or until center is done, testing with toothpick. Remove from oven and let cool for at least 15 minutes before unmolding.
When ready to serve, unmold onto serving plate and garnish with chocolate ganache and fresh strawberries.
To make ganache, heat whipping cream in a Flexipan Round mold in the microwave for one minute. Remove from microwave and add chocolate, but don’t stir. Let it sit for a minute or two, then stir till smooth. Drizzle over cake and add toppings.