Chocolate Ganache Cake

1 package chocolate fudge cake mix (Betty Crocker)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub ready to use chocolate frosting
Chocolate Ganache
- 1/3 cup whipping (heavy) cream
- 3 ounces semisweet baking chocolate, chopped
Heat whipping cream in saucepan over low heat until hot but not boiling; remove from heat. Stir in chocolate
until melted. Let stand about 5 minutes. Ganache is ready to use when it mounds slightly when dropped
from a spoon. It will become firmer the longer it cools. Pour ganache carefully onto top center of cake;
spread with large spatula so it flows evenly over top and down to cover side of cake.
Note - double this recipe to glaze a 13 x 9 cake or top and side of an 8 or 9 inch two layer cake.
2 bars chocolate covered english toffee candy, coarsely chopped

Heat oven to 350F. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
Make cake mix as directed. Pour into pans. Bake until toothpick inserted in center comes out clean. Cool. Run knife around sides of pan to loosen cakes; remove from pan to wire rack. Cool for about one hour. Fill layers and frost side and top of cake with frosting. Make Ganache. Carefully pour ganache onto top of center of cake; spread to edge, allowing some to drizzle down side. Garnish top center of cake with chopped candy bar. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator. Makes 12 to 16 servings.

Oh My God! That sounds SOOO good. I'm gonna have to make that.

You can also take that ganache and whip it after it's mostly cool so it's fluffy. It would serve a differnt purpose, turning into more of a filling for between cake layers or a fluffy frosting for cupcakes rather than a glaze. Yummo.

this is low cal, right? sounds like a perfect dessert for my bunco club. thanks.

Yummm...

Yummo.

Indeed!

sounds yummy... i will give this a try