This double rich chocolate cake with a chocolate ganache drizzle will be a favorite dessert of your holiday guests.
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1 cup sour cream
1/2 cup chocolate-flavored syrup
1/4 cup water
1 (19.8- to 21.5-ounce) package plain brownie mix
1/2 (15.25- to 16.5-ounce) package (2 cups) devil's food cake mix
3 large Land O Lakes® Eggs
2 teaspoons almond extract
2 teaspoons vanilla
3/4 cup chopped almonds, toasted
1 cup semi-sweet chocolate chips
3 tablespoons Land O Lakes® Butter
2 tablespoons Land O Lakes® Half & Half
1 tablespoon vegetable oil
1 teaspoon almond extract
Heat oven to 350°F. Generously spray 12-cup Bundt® pan with no-stick cooking spray; set aside.
Combine all cake ingredients except almonds in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds.
Pour batter into prepared pan. Bake 55-65 minutes or until cake begins to pull away from sides of pan. (Do not overbake.) Cool 10 minutes; invert onto serving plate. Cool completely.
Combine all chocolate ganache ingredients except almond extract in 1-quart saucepan. Cook over low heat 2-3 minutes, stirring constantly, until chips are melted and mixture is pourable. Stir in 1 teaspoon almond flavoring. Drizzle over cooled cake.
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I would like to know how to adjust this recipe for high altitude baking. I made it in NY and it was delicious. Here in New Mexico, it has a tough texture. The ganache turned out a bit grainy too. Any ideas?
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.