This weekend, while laying on the couch being lazy, my roommate and I discovered my (and now our) problem. We are addicts. Not to drugs, not to alcohol, not to anything illegal. We are addicted....to addictions. You may laugh, or think I'm crazy, but it's true. I could literally watch hours of intervention. I could read page after page of books like Go Ask Alice of A Million Little Pieces. My name is Jessie, and I am addicted to other people's addictions.
But that aside, if I could pick one other thing, it might be this cake. I cannot say it is my own recipe, but I can tell you that I took it from a valid baking source, my friend named Janna. really wish I could say I was not a chocoholic, because we are a weak breed, but if you are, boy you're in for a treat. This cake isn't hard to make, but it does take time. It is worth every little second though, of that I promise.
Chocolate Lovers’ Layer Cake
1 (18.25 oz) package Devil’s Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
1 tsp vanilla extract
2 cups semisweet chocolate chips
12 oz chocolate chips
1 cup heavy whipping cream
1 cup butter, room temperature
1.5 tsp vanilla
5 cups confectioners’ sugar, to taste/consistency
½ cup Ganache, to taste
1. Preheat oven to 350 degrees. Grease 2-circular layer cake pans
2. In a large mixing bowl, stir together cake and pudding mix. Make a well in the center and pour in the sour cream, melted butter, and vanilla. Mix until combined.
3. Add eggs one at a time, mixing slightly after each. Scrape bowl and beat for 4 minutes on medium speed. Stir in chocolate chips with a spoon and pour batter evenly into pan.
4. Bake in preheated oven 50-55 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and then turn onto a wire rack to cool completely.
5. While cooling, make ganahce and icing. For ganache, place chocolate chips in a large bowl. Pour cream into a saucepan and heat on medium to boiling. Once it begins to boil, pour over chocolate chips. Stir until completely incorporated.
6. For icing, mix butter, vanilla and ½ cup (or more to taste) of ganache. Gradually add confectioners’ sugar until icing meets your desired consistency.
7. Once cakes are completely cooled, frost entire cake with one coat of icing. Refrigerate, if desired, and frost again to make sure no crumbs are showing. Pour ganache on the top of cake and let it overflow the sides.