INGREDIENTS
- 1 (13.25 oz) box Devil’s Food Cake Mix
- 1 (3.9 oz) box instant chocolate pudding
- 3 eggs
- ⅔ cup brewed coffee
- 8 oz sour cream
- ½ cup oil
2 tablespoons dark rum
- 1 1/2 cups chocolate chips
GANACHE
- 8 oz quality semi-sweet chocolate, chopped
- 1 ¼ cup heavy cream
PREPARATION
- Preheat oven to 350°F and grease a standard bundt pan.
- Mix together eggs, sour cream, oil, coffee, and rum until smooth.
- Slowly mix cake and pudding mix into the wet ingredients, then fold in chocolate chips.
- Transfer batter to the prepared bundt pan and bake for 50-55 minutes.
- Allow cake to cool, then prepare the ganache.
- Ganache: Heat heavy cream in the microwave or on the stovetop. Add the chopped chocolate to a small bowl and pour warmed cream over top. Let sit 1 minute, then stir until smooth.
- Invert the cooled cake onto a plate or serving dish of your choice, then drizzle ganache over top.