Chocolate Ganache Cake
Minutes Prep time: 45
Minutes Total time: 120
Servings: 16
Difficulty: easy
Minutes Prep time: 45
Minutes Total time: 120
Servings: 16
Difficulty: easy
PAM® Baking Spray
1 pkg (18 oz each) Duncan Hines® Dolly Parton’s Favorite Chocolate Cake Mix
1-1/2 cups water
4 eggs
1/2 cup butter
2 tablespoons vegetable oil
1 container (16 oz each) Duncan Hines® Dolly Parton's Creamy Chocolate Buttercream Frosting
6 tablespoons heavy (whipping) cream
1/2 cup dark chocolate chips
1/4 cup pink and chocolate sprinkles
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 12 mg | 1% |
Carbohydrate | 49 g | 16% |
Cholesterol | 68 mg | 23% |
Total Fat | 19 g | 28% |
Iron | 2 mg | 9% |
Calories | 369 kcal | 18% |
Sodium | 395 mg | 16% |
Protein | 4 g | 8% |
Saturated Fat | 9 g | 46% |
Sugars | 34 g | 3% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray bottom and sides of pans with baking spray.
Whisk cake mix, water, eggs, melted butter, and oil together in a large bowl until well blended, about 1 minute. Pour into pans.
Bake on rack in center of oven 28 to 32 minutes, until toothpick inserted in center comes out clean. Cool cakes in pan on wire rack 15 minutes. Remove cakes from pan and cool completely before frosting.
Place one cooled cake layer on serving plate. Spread about 1/2-cup buttercream frosting on top. Place second cake layer on top of first and frost entire cake with remaining buttercream frosting.
Pour heavy cream into medium microwave-safe bowl. Microwave 30 seconds, stir. Microwave in additional 10-second increments until cream is steaming hot. Whisk in chocolate chips until ganache is thick and smooth.
Pour ganache over cake and use the back of a spoon to push it to the edge of the cake and drip down the sides. Decorate with sprinkles as desired. Slice, serve, and enjoy!
Chocolate Ganache Cake