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Recipe by Dorit Teichman

Shortcut Decadent Chocolate Cake with Chocolate Ganache

Shortcut Decadent Chocolate Cake with Chocolate Ganache add or remove this to/from your favorites
Parve Parve
Easy Easy
8-12 Servings
Allergens
1 Hour, 30 Minutes
Diets

If you want to impress yet keep it simple, this is the recipe to go with. When sending someone the gift of food, whether for a new baby, a simchah, or for any reason at all, keep it simple, keep it fresh, keep it simply beautiful. Be creative with using eco-friendly packaging that is so on trend now— it’s the perfect way to present your homemade meal that will be appetizing even before they open the box!

Ingredients

Cake

  • 1 box chocolate cake mix (I used Duncan Hines Devil’s Food Cake mix)

  • 1 box brownie mix (I used Duncan Hines Chewy Fudge Brownies)

  • 4 eggs

  • 1 cup oil

  • 1 and 1/4 cups water

Ganache

Garnish

  • pint of strawberries, cleaned

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit. Prepare a nine- or 10-inch springform pan with nonstick cooking spray.

2.

In a large bowl, mix the cake ingredients together until smooth.

3.

Pour the batter into the prepared pan and bake for 50 to 55 minutes.

4.

Allow the cake to cool before finishing with the ganache.

Prepare the Ganache

1.

In a medium saucepan over a low flame, heat the whipping cream or coconut milk until it just begins to bubble along the sides of the pot.

2.

Turn off the flame and carefully pour the chocolate chips into the heated milk without stirring.

3.

Let stand for five minutes. Then stir the chocolate mixture until glossy and smooth, approximately two minutes.

4.

Add the vanilla extract (if using the coconut milk option) and blend well. Pour over the cooled cake.

5.

Garnish with strawberries dipped in the extra ganache and let set in the refrigerator.

Shortcut Decadent Chocolate Cake with Chocolate Ganache

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Naami borenstein
Naami borenstein
7 months ago

this recipe was great! the ganache was easy to make and thick!