Triple Chocolate Bundt Cake With Chocolate Ganache Glaze Recipe

Triple Chocolate Bundt Cake

• 1 box chocolate cake mix (I used a dark chocolate fudge flavor)
• 1 small box (3.9 oz) instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• ½ cup warm water
• 1 cup chopped bittersweet chocolate

1. Preheat oven to 350°F . Grease and flour a bundt pan (or spray with baking non-stick cooking spray: the kind with flour in it).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in the chopped chocolate and pour batter into prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely in the bundt pan for about 90 minutes.
3. Invert onto a serving plate and drizzle with glaze. If desired, serve each slice topped with a scoop of vanilla ice cream.

Chocolate ganache glaze:

• 4 oz bittersweet chocolate, chopped (a little more than 1/2 cup)
• ½ cup heavy cream
• 2 Tbs corn syrup
• 1 Tbs granulated sugar

1. Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream, corn syrup and sugar. Heat for 1 minute; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth with a whisk.
2. Use a spoon to generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.

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