Chocolate Ganache Cake

Chocolate lovers, this is a cake you have to try! And try, and try, and try.

Ingredients

1 pkg (510 g) Betty Crocker* SuperMoist Chocolate Fudge, Milk Chocolate, Devil's Food or German Chocolate Cake Mix
Water, vegetable oil and eggs as called for on cake mix package
1/3 cup (75 mL) whipping cream
1/2 cup (125 mL) semi-sweet chocolate chips
2 bars chocolate-covered toffee candy, very coarsely chopped
1 tub (450 g) Betty Crocker* Creamy Deluxe or (340 g) Whipped Fluffy Chocolate Frosting

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1

Heat oven to 350°F (180°C) for shiny metal or glass pans or 325°F (160°C) for dark or non-stick pans. Make and cool cake as directed on package for two 8-inch (20 cm) or 9-inch (23 cm) round pans.
2

Place one cake layer, rounded side down, on serving plate. Spread with about 1/3 cup (75 mL) frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
3

In 1-quart (1 L) saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand about 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Tip: Ganache, the cream and chocolate mixture, is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools.Glaze the cake on a wire cooling rack with waxed paper under the rack; any extra drips of the ganache will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate.