German Chocolate Cake With Milk Chocolate Ganache – a delicious recipe with chocolate cake, water, vegetable oil, eggs, Chocolate Ganache, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
2
Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
3
Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
4
Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
5
Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
6
Spread ganache over entire cake, be generous.
7
With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.
1203
kcal
Calories
104
g
Fat
50
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 1/4 ounce) box German chocolate cake mix (I use Betty Crocker), 1 1/3 cups water, 1/2 cup vegetable oil, 3 eggs, and more.
Yes, German Chocolate Cake With Milk Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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