The fact that there are more chocolate cake recipes than any other cake on my blog says a lot about my love for chocolate and really if there were two flavors that I had to choose for every single dessert I make, it will be chocolate and coffee. The name of this cake on Allrecipes caught my attention as much as the rating. Really? - is there something like too much chocolate? I would not be too sure about that considering I was once gifted a tiny pillow that asks the question - "What? chocolate is not a vegetable?". :) Yes that should sum up my love for chocolate as much as my blog does.

There are few things in life which compare to the pleasure of letting a piece of silky dark chocolate just melt in the mouth. This cake comes really close actually. Loaded with intense chocolate flavor, the fudgy cake is absolute delight. The icing on the cake (literally) is a bittersweet chocolate ganache that is drizzled over the cake and is allowed to flow along the sides and it covers the cake beautifully and keeps it wonderfully moist.

Again allrecipes has come to my rescue and shared this fantastic recipe.I have made some changes to it though. I have cut down the oil into half of what is written in the recipe, increased the warm water to 3/4 cup and added instant coffee to it. It can also be replaced with 3/4 cup freshly brewed coffee. I have also reduced the chocolate chips to 1 cup mini chocolate chips. The reason being that 2 cups chocolate chps make it a bit too sweet for my liking.

The ganache is made with heavy cream and mixture of semi sweet and unsweetened chocolate. Take care to not mix the ganache too much or it will lose its shine and flowing consistency. The original ganache recipe can be found here . I scaled the recipe to half and used a mix of unsweetened and semi sweet chocolate since I like my chocolate desserts on the bitter side. The only downside to this cake recipe is the need for boxed cake mix and instant chocolate pudding mix which are not so easily available everywhere. But if you are based in the developed regions of the world, it should be a breeze to find the ingredients in any supermarket.

Chocolate Cake

Ingredients:

1 package devil's food cake mix

1 package instant chocolate pudding mix

1 cup light sour cream

1/2 cup vegetable oil

4 eggs

3/4 cup warm brewed coffee

1 cup mini-semisweet chocolate chips

Method:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the cake and pudding

mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate

chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy

to the touch and a wooden toothpick inserted comes out clean. Cool cake

thoroughly in pan before inverting onto a

plate If desired, dust the cake with powdered sugar or drizzle with chocolate ganache.

Chocolate Ganache

Ingredients:

3.5 ounces semisweet chocolate, chopped

1 ounce semisweet chocolate, chopped

1/2 cup heavy cream

Method:

1. Place the chocolate into a medium bowl. Heat the

cream in a small sauce pan over medium heat. Bring just to a boil,

watching very carefully because if it boils for a few seconds, it will

boil out of the pot. When the cream has come to a boil, pour over the

chopped chocolate, and whisk until smooth.

2. Allow the ganache to cool slightly before pouring over the cake.