Chocolate Temptation Cake
GANACHE
1 cup heavy cream
4 squares (1-ounce each) semisweet chocolate, finely chopped
CAKE
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 rum
FILLING
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 cream
GARNISH
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
Candied Violets
MAKE 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