Delicious w/o the ganache and garnishes, too.
1 pkg. chocolate cake mix
1 pkg (3.9 oz) instant chocolate pudding mix
1 c. sour cream
¾ c. water
¼ c. oil
4 oz. semisweet chocolate, melted
2 c. butter, softened
4 c. powdered sugar
¾ c. baking cocoa
½ c. milk
2 oz. semisweet chocolate, melted
1 lb. fresh strawberries, hulled
4 oz. semisweet chocolate, chopped
½ c. heavy whipping cream
Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9” round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Beat the butter, powdered sugar, and cocoa until blended; add milk and beat until smooth. Spread frosting between layers and over top and sides of cake.
Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake. For ganache, place chocolate in small bowl. Heat cream just to a boil; pour over chocolate; whisk until smooth. Drizzle over top of cake, allow ganache to drape down the sides. Top with chocolate garnishes.
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