Everyone loves the rich flavor in this decadent cake made with four types of chocolate.
This fabulous cake is so fun to make. First, you bake a two-layer cake mix cake, then combine chunks of cake with a rich chocolate ganache to form a thick fudge-like mixture. This is chilled, unmolded, and coated with more ganache for a chocoholics dream. Yum.
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
2-1/2 cups all-purpose flour
8 ounces German sweet chocolate, melted
1 cup chocolate syrup
2 teaspoons vanilla extract
1-1/4 cups miniature semisweet chocolate chips, divided
4 ounces white baking chocolate, chopped
2 tablespoons plus 1 teaspoon shortening, divided
Cream butter in a large bowl. Gradually mix in sugar. Add eggs, one at a time, beating well after each addition.
Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour.
Add melted chocolate, chocolate syrup, and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 15 minutes or until a toothpick comes out clean.
Immediately invert cake onto a serving plate; cool completely.
Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth.
Remove from the heat; cool slightly. Drizzle over white chocolate. Yield: 16-20 servings.