| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
Cake
- 1 box Duncan Hines gold butter cake mix
- 1 small box instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 1/4 cup water
- 4 eggs
- 1 cup Ghirardelli milk chocolate chips
Ganache Topping
- 12 ounces semi-sweet Ghirardelli chocolate chips whole bag is 12 ounces
- 1 cup heavy cream
Ingredients
Cake
Ganache Topping
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Instructions
- Mix all of the cake ingredients in a large bowl.
- Pour into a greased bundt pan and bake at 350 for 1 hour.
- Cover with foil towards the end if is starts to brown quickly.
- Cool completely before topping with ganache.
- Heat 1 cup of heavy cream in a small saucepan on stove top. (Once the heavy cream begins to bubble, remove from heat.
- Pour straight over 12 ounces of chocolate chips, and whisk until smooth.
- Pour on top of the cake to your liking. (You will have ganache left over after drizzling) you can save it for another cake or allow your guests to drizzle extra ganache on their piece! 🙂
Recipe Notes
- My bake was perfectly moist when baked at 53 minutes! Depending on your oven, just do the toothpick test toward the end to see if it is done.
- After pouring ganache all over the cake, it is optional to decorate with a few extra chocolate chips.
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