Chocolate cake

Ree Drummond’s Top Secret Chocolate Cake Recipe

Chef’s Notes

As a middle aged woman of the world, it’s no secret that you can make a boxed cake mix to create dessert heaven. This trend took hold in the 90s and allowed many people to forgo the measure and mess of a cake from scratch. But just in case your generation has kept this eternal truth about cake mix from you all your life, I’m here to lift the veil.

This is an incredibly easy way to step into the cake mix era in your life – a rich, super chocolatey cake that is so easy to bake, it could become your go-to birthday cake request. .

Technical tip: You can double the ganache if you want a thicker layer on the cake. Bake the cake in a 9 x 13 inch pan if you want square slices!

Exchange options: Top with crushed chocolate bars (like Heath, Snickers, etc.) instead of sprinkles. Substitute bittersweet chocolate chips for semi-sweet chocolate chips for a deep chocolate flavor.


For the cake:


Preheat oven to 350 F. Spray a 10-cup Bundt pan with cooking spray.


In a bowl or large pitcher, whisk together milk and eggs. Add the cake mix and – this is important – don’t feel any guilt or shame. Stir until well blended, then add the vanilla, melted butter and chocolate chips, and stir again. Pour the batter into the prepared pan.


Bake cake until toothpick inserted in center comes out clean, about 40 minutes. Let the cake cool completely, then turn it over on a pretty plate or rack.

For the ganache and the filling:

In a small saucepan, heat the cream over medium-low heat. Place chocolate chips in a medium bowl and pour hot cream over them. Let stand for 3 minutes then stir vigorously for 1 to 2 minutes, until the ganache is smooth and shiny.

Slowly pour the ganache over the cooled cake, making sure to put it inside and out (additional ganache can be refrigerated and reheated for another use). Before the ganache hardens, add a lot of sprinkles!

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