Christmas Dessert Almost Didn’t Happen

3 Jan

I decided to bake a cake to bring to my Grandmother’s for Christmas. It really wasn’t needed, there would be other goodies there, but I took the opportunity to bake a little something anyway. Rather than re-tackling the Vermont Spice Cake as my hubby requested I thought I’d test out my unused bundt pan. It was a wedding gift that has sat unloved for over two years, and Tina from My Life as a Mrs. had a recipe I just couldn’t resist.

Chocolate Chip Cake. Did I mention it has chocolate ganache drenched over the top? Tell me you could say no this because I know you can’t.

Because I love you readers, I cannot lie to you, I had a few issues with this cake. Don’t get me wrong the flavor here was AMAZING! Very moist while still being sweet and the ganache (I used Ghiradelli chocolate chips) was perfection.

However, the instructions said to let the cake cool completely before flipping it to the plate. Here’s where I hit a snafu. I began this cake a little too late and just had to go to sleep before it could cool completely. I covered the cake and left it to do in the morning. Upon going to flip the cake to the platter the next morning it didn’t budge, not one centimeter.

I thought this was the end of my Chocolate Chip Cake attempt. Then, with a little help from my mom I got it out, but some of the top stuck to the pan. No worries, I pieced it back together and figured my ganache would cover the trouble spots (which it did).

My other issue with this cake is that the wonderful little chocolate chip all sunk to the bottom (er well top) of the cake. After eating a few too many pieces of this cake, I’ve decided next time I’ll only sprinkle the chocolate chip on the top of the batter once in the pan. The ganache on top was plenty sweet for the rest of the cake. I’ll either try  that, or whip my badder a little more to see if I can’t get a thicker consistency to hold the chips in place.

Like I said, even with these minuscule mess-ups this cake was a big hit and one I’ll definitely be making again.

Recipe

(Printable Version)

Ingredients

For the Cake:
1 Box Yellow Cake Mix (She used Duncan Heinz, as did I)
1 Large Box of Instant Vanilla Pudding
4 Large Eggs
1 1/2 Cups Water
1/2 Cup Oil
2 tsps Vanilla Extract
1 Cup Chocolate Chips

For the Ganache:
1 Cup Chocolate Chips
1/2 Cup Heavy Cream
1/2 tsp Vanilla Extract

Directions

For the cake:

Preheat Oven to 325 degrees.

Mix together the first 6 ingredients in a stand mixer until combined. Fold in chocolate chips with a spatula. Spray a Bundt Pan with non-stick cooking spray (don’t be afraid to be generous with the spray). Pour the cake batter into the pan and bake for one hour.

Remove from oven and allow to cool completely. Do not leave it overnight as I did. Once cool, invert to cake pan.

For the Ganache:

Once the cake is cool prepare the ganache.

Melt all ingredients over medium-low heat in a small saucepan. Stir constantly until smooth then let set for 10-12 minutes. Slowly drizzle over the cake when ready, if you do it too early it will all slide off of the cake. (As you can see I could have let mine set a minute or two longer).

Once on the cake allow it to cool further then cut yourself a slice and enjoy!

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