PRINTER FRIENDLY VERSION
1 pkg. Devil's Food chocolate cake mix
1 (3 oz.) instant chocolate pudding mix
2 C. Sour Cream
1 C. Melted Butter
5 Eggs
1 Tsp. Almond Extract
2 C. Semi-sweet chocolate chips
8 oz. semi-sweet chocolate chips
3/4 C. Cream
2 C. Whipping Cream, whipped
Preheat oven to 350. Grease Bundt pan. In a large bowl, mix together cake mix and pudding mix. Make a well in the center and pour in the sour cream, melted butter and eggs one at a time. Add Almond extract and beat on low speed until well blended. Blend in chocolate chips. Pour batter into prepared pan. Bake for 50 - 55 minutes. Turn onto wire rack and cool completely.
Ganache - Put 8 oz. semi-sweet chocolate chips and cream in a microwave safe bow. I like to use a pyrex 2 cup pitcher. I put the pitcher in the microwave for a minute at a time and beat well after I take it out each time until it reaches a nice consistency. I like my ganache the consistency of pancake batter.
When the cake is somewhat warm, I cut a piece and pour a spoonful or two of ganache on each piece. This way you do not have to refrigerate the entire cake, just the ganache.
To make this recipe taste like the chocolate cake at Macaroni Grill, I serve it with globs of whipped cream. This tends to soften the intense dark chocolate flavor.
