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| Ⓒ Provided by Taste of Home |
By Nora Fitzgerald, Taste of Home
Although I have some wonderful from-scratch recipes, this one uses a boxed mix with plenty of doctoring. It has become a popular groom’s cake that gets more attention than the wedding cake.
Prep: 30 mins
Bake: 30 mins + cooling
Makes: 16 servings
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Ingredients
- 1 package chocolate cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 3/4 cup water
- 1/4 cup canola oil
- 4 ounces semisweet chocolate, melted
Frosting:
- 2 cups butter, softened
- 4 cups confectioners' sugar
- 3/4 cup baking cocoa
- 1/2 cup 2% milk
Garnishes:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 1 pound fresh strawberries, hulled
- Seedless strawberry jam, warmed, optional
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Directions
Step 1
Preheat oven to 350°. Combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9-in. round baking pans.
Step 2
Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Step 3
In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and side of cake.
Step 4
For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the side. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.
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