Dang Good Chocolate Cake

I'm a big fan of dessert--that's even the name of my dessert board on Pinterest. Chocolate cake is definitely my favorite of all, and I consider myself a connoisseur. My favorite cake in the whole world is what I know as the "El Chico cake" but is actually the big chocolate cake from Sweet Street.

Side note: the day my local El Chico took the cake off of the menu was a sad, sad day for me. They subsequently closed the restaurant a few years later. I'm convinced it's because they no longer offered the cake...

But back to the big chocolate cake. As delicious as it is--and believe me, it is the best--$89.95 plus shipping is a lot for a cake. (I've yet to buy one but am planning to splurge for my next big birthday.) So, I've been working on perfecting an alternative, and I think I finally got it.

One of the key components of the recipe, the semi-sweet chocolate ganache, is adapted from this recipe for milk chocolate ganache.

So, here we go:

You'll need a springform pan and a saucepan that are about the same diameter.

Ingredients:
For the ganache:
12 ounces of semi-sweet mini morsels
2/3 cup heavy whipping cream
2 tablespoons of butter (I used vegetable oil spread)

For cake:
1 box of chocolate cake (I prefer devil's food or dark chocolate)
1 cup of water
1/3 cup of canola oil
3 large eggs
8 ounces of semi-sweet mini morsels
1 can of chocolate frosting

In the saucepan, combine all ganache ingredients and heat over low heat until chocolate has melted. Allow to cool then refrigerate.

Preheat oven to 350°F. Mix cake mix as directed and stir in about 6 ounces of mini morsels. Pour into greased springform pan.

Bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Allow to cool, then remove the side of the pan and allow to cool completely.

Place a paper plate over the cake and flip it over to remove the bottom of the pan. Then flip the cake onto a round cake holder.

Cut the top half of the cake off in order to make layers.

Remove the saucepan with the ganache from the fridge. Place the bottom of the saucepan into a larger container filled with warm water until the ganache is loosened from the pan. Flip the saucepan over to drop the ganache onto the bottom layer of the cake. Adjust the ganache as necessary to be centered on the cake.

Flip the top layer of cake onto the ganache.

Microwave the can of frosting for about 20 seconds. Pour enough frosting to cover the top of the cake and spread with a spatula. Frost the sides by scooping frosting from the can with the spatula. Allow to cool completely. Microwave frosting can for another 20 seconds and pour remaining frosting over the cake then top with remaining mini morsels. Allow to cool completely. Refrigerate until serving.

Enjoy!