Chocolate Ganache Cake
|Chocolate fudge cake mix||200 Gram|
|Vegetable oil||50 Milliliter|
|Rich & creamy chocolate frosting||1 Can (10 oz)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
|Chocolate covered toffee candy||2 4⁄5 Ounce, very coarsely chopped|
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
3. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 8-inch or 9-inch round pans.