Chocolate Temptation Cake
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McCall's Best Recipes - 1990 INGREDIENTS
GANACHE
1 cup heavy cream
4 squares (1-ounce each) semisweet chocolate, finely choppedCAKE
1 (18-ounce) box Chocolate Cake Mix
1 cup water
2 large eggs, at room temperature
1/2 cup salad oil
1/2 cup dark rumFILLING
1 (3.5-ounce) package chocolate-flavored pudding-and-pie filling mix
1/2 cup half-and-half
3 tablespoons dark rum
1/4 cup créme fraiche or sour creamGARNISH
1/2 cup heavy cream
2 tablespoons confectioners' sugar
Candied VioletsMAKE GANACHE - In a heavy 2-quart saucepan, heat 1 cup cream over medium-high heat, until simmering. Remove from heat; add chocolate. Whisk until chocolate melts and mixture is smooth. Pour into small bowl of electric mixer; refrigerate at least 2 hours.
MEANWHILE, MAKE CAKE - Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round or hexagonal-sided cake pans. In large bowl of electric mixer, mix as package label directs, using water, eggs, oil and 1/2 cup rum. Pour batter into prepared pans; bake as package label directs. Cool layers on wire racks for 1 hour.
MAKE FILLING - In a 1-1/2-quart saucepan, over medium heat, combine pudding mix, half-and-half and 3 tablespoons rum. Bring to boiling, stirring constantly; simmer for 1 minute or until thick. Cool to room temperature; whisk in créme fraiche. Refrigerate for 1 hour, or until mixture is cool.
With electric mixer at medium-high speed, beat ganache for 5 minutes, or until thick enough to spread. Refrigerate.
MAKE GARNISH - In small bowl of electric mixer, combine heavy cream and confectioners' sugar. At high speed, beat until stiff peaks form. Place mixture in pastry bag fitted with 1/2-inch star tip. Cover tip with plastic wrap; refrigerate until ready to use.
ASSEMBLE CAKE - Invert 1 cake layer onto serving plate; spread with filling. Top with second cake layer. With broad spatula, spread ganache over top and sides of cake. Pipe whipped cream on cake. Decorate with Candied Violets.
Makes 10 servings