I made a delicious chocolate-chip bundt cake topped with chocolate ganache.
Unfortunately, it did not resemble the lovely picture on the ganache recipe.
(I know. A real shocker, right?)
Still, it tasted GREAT and had a surprise ingredient!
Wait until you see what that was!
(Hint: the recipe for the sauce came from Kikkoman…)
I started with my mom’s recipe for chocolate-chip bundt cake:
- 1 pkg yellow cake mix
- 1 pkg vanilla pudding mix
- 4 eggs
- 1 cup water
- 1/3 cup oil
- 1 pkg mini chocolate chips
Preheat oven to 350 and grease and flour a 10″ bundt pan. Combine the first five ingredients and beat with an electric mixer for 2 minutes. Stir in the chocolate chips until just mixed in. Pour it into the pan. Bake 50-60 minutes.
After the cake is done you can make the ganache:
- 12 oz Heavy Cream
- 6 oz Bittersweet Chocolates
- 2 Tbsp Kikkoman Soy Sauce (SURPRISE!!)
Chop up chocolate. Heat heavy cream. Pour heated heavy cream over chocolate and let sit for a minute. Whisk until smooth. After the ganache is completely melted remove from the heat and whisk in Kikkoman Soy Sauce. Pour Sauce over Cake.
Okay, here’s where I recommend: Make sure your cake is on a plate with a good-sized rim all around.
Otherwise, you get this…PUDDLE CAKE!!!
I tried to transfer the spilled chocolate sauce from the waxed paper back onto the cake but it was super-messy.
Still, the cake was delicious. The soy sauce really added something great, surprisingly enough.