Chocolate Lovers' Cake
Makes 12 servings
|1||package (18.25 ounces) chocolate cake mix, plus ingredients to prepare mix|
|3||tablespoons seedless raspberry preserves, melted|
|2/3||cup sweetened condensed milk|
|1||cup (6 ounces) semisweet chocolate chips|
- Prepare cake mix according to package directions for two 8- or 9-inch layers. After removing layers from pans, poke holes all over top of each layer with toothpick. Brush melted preserves over warm cake layers. Set aside to cool completely.
- Prepare Chocolate Ganache. While ganache cools, combine sweetened condensed milk, chocolate chips and butter in small heavy saucepan. Cook over low heat until chips are melted and mixture is smooth. Cool slightly.
- Place one cake layer on serving plate; spread sweetened condensed milk mixture evenly over cake. Top with second cake layer. Frost cake with Chocolate Ganache; top with Chocolate Shape.
Combine 3/4 cup heavy cream, 1 tablespoon butter and 1 tablespoon granulated sugar in small saucepan; bring to a boil over high heat, stirring until sugar is dissolved. Place 1-1/2 cups semisweet chocolate chips in medium bowl. Pour cream mixture over chocolate; let stand 5 minutes. Stir until smooth; let stand 15 minutes or until ganache reaches desired consistency. (Ganache will thicken as it cools.) Makes about 1-1/2 cups.
Place sheet of waxed paper onto inverted baking sheet. Place 1/3 cup chocolate chips in resealable plastic food storage bag; microwave on HIGH 1 minute. Knead bag. Microwave additional 10 to 20 seconds until chocolate is melted and smooth. Cut off tiny corner of bag. Pipe chocolate in desired shapes onto waxed paper. Let stand in cool, dry place until chocolate is set. (Do not refrigerate.) When chocolate is set, gently peel shapes off waxed paper.
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