One of the quickest ways to my husband’s heart is through dark chocolate cake. Add on a layer of dark chocolate ganache and you’ll find him hoarding and hiding his cake in the far back corner of the fridge.
This dark chocolate bundt cake has dark chocolate chips folded in, and then topped with a creamy, dark chocolate ganache. My quick and easy version of decadence.
This little guy popped in for a photo opp before all the baking began.
Dark Chocolate Ganache Bundt Cake
The perfect dessert for celebrations or a cozy night at home. Quick and easy, but with all the decadence of dark chocolate goodness!
Ingredients
For the cake:
- 1 box chocolate cake mix (I use Duncan Hines)
- 1 (4 oz) package instant chocolate pudding
- 1¾ cup whole milk
- 1 cup dark chocolate chips
- 2 eggs
For the ganache frosting:
- ½ cup dark chocolate chips (I use Ghiradelli)
- ½ cup whole milk (can also sub heavy whipping cream or half-and-half)
- 1 tbsp butter
Instructions
For the cake:
- Preheat oven to 350 degrees. Grease a 10-inch bundt pan.
- In a mixing bowl, combine cake mix, pudding, milk, and eggs with a spatula until thoroughly combined. Fold in dark chocolate chips. Pour batter into prepared pan and bake 40-45 minutes or until a toothpick inserted comes our clean.
- Let cake cool in pan on a wire rack for 10 minutes. Let cake cool completely before drizzling with ganache.
For the ganache frosting:
- Place chocolate chips into a small, microwave-safe bowl. Cook in microwave for 30 seconds and give it a stir. Cook for 30 more seconds or until chocolate is just melted and give it a final stir.
- Pour milk over chocolate and gently stir until it reaches a silky smooth consistency. Immediately drizzle ganache over top of the cooled cake.
If you’re looking for some chocolate goodness without the frosting decadence, you can try my Quick & Easy Triple Chocolate Bundt Cake recipe!
Enjoy! xoxo
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