It’s a holiday today—the perfect time to dust off those neglected cake pans and get baking! Since you have the whole day free, you can try your hand at creating this sinful chocolate cake, with features a rich, dark flavor and a moist, tender crumb that melts in your mouth after each bite. Just follow the directions below and this yummy treat, served with a trio of sauces, will be the perfect start to the long weekend!

Three-Sauce Chocolate Cake
Prep time: 40 minutes
Makes one chocolate cake

1 package plain devil’s food cake mix
1 package chocolate instant pudding mix
4 eggs
1 cup sour cream
1⁄2 cup water
1⁄2 cup vegetable oil

1. Preheat the oven to 350°F. Brush a 10-inch cake pan with shortening or butter and dust with flour. Shake out the excess flour. Set the pan aside.

2. Place all cake ingredients in a large mixing bowl and blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two to three minutes more until batter looks thick and mixed well.

3. Pour the batter into the pan and bake for 45 to 50 minutes.

4. When the cake is ready, remove the pan from the oven and place it on a wire rack. Let it cool for 20 minutes.

5. To make the Chocolate Ganache, heat one cup all-purpose cream in a saucepan to almost boiling point. Remove from heat and add 12 ounces semi-sweet chocolate, chopped. Stir until chocolate is melted. Pour into a serving bowl and serve.

6. To make the Raspberry Coulis, mix 1⁄3 cup raspberry jam and 1⁄2 cup water in a small bowl with a wire whisk until well blended.

7. To make the Whipped Cream, beat one cup of chilled all-purpose cream in an electric mixer at high until it makes soft peaks. Keep in refrigerator until ready to serve.

8. Run a knife around the edge of the cake and invert onto serving platter. Slice and serve warm with three sauces on the side.

(Photo by Erwin Obcemea. Food styling by Chiqui Lloren. Recipe by Maricel Abad.)

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