PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Devil’s Food Cake Mix
1 cup water
3 eggs
1/3 cup vegetable oil
1 cup semisweet chocolate morsels
1/2 cup heavy (whipping) cream
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 51 mg | 5% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 60 mg | 20% |
| Total Fat | 18 g | 28% |
| Iron | 2 mg | 12% |
| Calories | 318 kcal | 16% |
| Sodium | 298 mg | 12% |
| Protein | 4 g | 8% |
| Saturated Fat | 6 g | 32% |
| Sugars | 25 g | 3% |
| Dietary Fiber | 3 g | 10% |
| Vitamin C | 0 | |
| Vitamin A | 211 iu | 4% |
Preheat oven to 325°F. Spray 10-inch springform pan with baking spray. Wrap outside of pan with aluminum foil to prevent leaks.
Beat devil's food cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for additional 2 minutes.
Pour batter into pan, using a rubber spatula to level top of batter. Bake 40 to 50 minutes or until toothpick inserted into middle of cake comes out clean.
Remove from oven and cool cake in pan on wire rack for 15 minutes, then remove side ring and allow cake to cool completely. Once cooled, transfer cake to serving platter or cake stand, or bottom of springform pan can be used as a serving plate.
Place chocolate chips in a small bowl. Using a microwave-safe bowl or glass measuring cup, heat heavy cream in microwave using 30-second intervals until hot. Pour heavy cream over chocolate chips and cover bowl tightly with plastic wrap; allow mixture to sit for 2 to 3 minutes. Gently whisk mixture together until ganache forms. Slowly pour chocolate ganache over top of devil's food cake and spread toward ends of cake using a metal offset spatula. Slice and serve.
Devil's Food Cake with Chocolate Ganache
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