Chocolate WASC Cake (Doctored Chocolate Cake Mix)

Ingredients

• 1 box Duncan Hines Chocolate Fudge Cake Mix
• 5 oz all-purpose flour (about 1 cup)
• 2 oz cocoa powder (about 1/2 cup)
• 12 oz cold coffee (about 1 1/2 cups)
• 2 oz vegetable oil (about 1/4 cup)
• 4 oz unsalted butter (melted; about 1/2 cup)
• 3 large eggs
• 6 oz sour cream (about 3/4 cup)
• 7 oz granulated sugar (about 1 cup)
• 1 tsp salt
• 1 tbsp vanilla extract
• 16 oz semi-sweet chocolate (for frosting)
• 16 oz heavy whipping cream (for frosting)
• 0.5 tsp salt (for frosting)

Steps

1. 1

   Preheat your oven to 335℉ (168°C). Prepare two 8" round cake pans by greasing them; using "cake goop" (a homemade pan release) is recommended.

2. 2

   Add all dry ingredients (cake mix, flour, cocoa powder, sugar, and 1 tsp salt) into the bowl of a stand mixer fitted with a paddle attachment.

3. 3

   Add in the rest of the cake ingredients (coffee, oil, melted butter, eggs, sour cream, and vanilla extract) and mix on low speed for 1 minute.

4. 4

   Stop the mixer and scrape down the sides and bottom of the bowl with a spatula to ensure everything is incorporated.

5. 5

   Mix on medium speed for an additional two minutes.

6. 6

   Pour the batter evenly into your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few sticky crumbs clinging to it.

7. 7

   Let the cakes cool in the pans for a few minutes before turning them out onto a cooling rack. Allow them to cool completely before frosting.

8. 8

   To make the frosting, place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning and do not leave it unattended.

9. 9

   Heat the cream until steam is rising from the surface, but ensure it does not reach a full boil.

10. 10

    Place the semi-sweet chocolate in a heat-proof bowl and pour the hot cream over it. Let it sit undisturbed for 5 minutes.

11. 11

    Add 1/2 teaspoon of salt to the chocolate mixture and whisk until smooth. If any un-melted lumps remain, use an immersion blender to process until perfectly smooth.

12. 12

    Pour the chocolate ganache into a shallow dish and cover the surface with plastic wrap. Let it cool at room temperature until it reaches a peanut butter-like consistency.

13. 13

    If the frosting becomes too firm, microwave it for 10 seconds and stir with a spatula or whip it briefly with a hand mixer to reach a spreadable consistency. Frost the cooled cake as desired.

Notes

This recipe yields approximately 6 cups of batter, enough for two 8" round cakes or about 36 cupcakes. If using for cupcakes, they rise perfectly. For the best flavor, use high-quality cocoa powder and real butter.

Nutrition per serving

• dessert
• cake
• chocolate
• baked
• doctored cake mix
• celebration
• ganache