Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Soak cake strips in water if you are using them. Prepare and bake cake according to box instructions using two 9 inch cake pans. Grease pans thoroughly with baking spray. (I use Pam Baking Spray with flour along with parchment circles because the boxed white cake mixes can stick sometimes.) Don't forget to wring out and attach cake strips before baking. When done baking, remove cake from oven and let cool for 5-10 minutes before turning out onto wire racks. Let cakes cool completely before adding the filling and ganache.
- FILLING: In large mixing bowl, beat together vanilla pudding mix and heavy cream until slightly thickened (do not over-mix). Add cool whip and gently beat on low speed until it is incorporated. Finish mixing the filling with a spoon or spatula, making sure to scrape down the sides until all ingredients are combined. Then, spoon onto bottom layer of cake. Even the filling out as best as possible and then apply top layer of cake.
GANACHE
- Chop chocolate into very small pieces with a serrated knife. Place in a medium heat-safe bowl. Set aside.
- In a saucepan, heat cream on medium-low heat until steaming and small bubbles appear just on the sides. Do not let boil. Remove from heat and pour over chopped chocolate. Let it sit, uncovered, for 5 minutes. With a spoon or spatula, gently and slowly stir chocolate and cream until melted and fully incorporated. Let the ganache cool for at least 15 minutes, stirring occasionally, until it is no longer hot. Then, pour over the top of the cake letting it drizzle down the sides if desired. (I will sometimes just use the microwave to heat the cream but watch it closely to make sure it doesn't get too hot. I use 50% power and keep checking it.)
STORAGE
- Cover cake and store in refrigerator due to the cream filling.
Video
Notes
SERVING TIP: Using a straight edge knife (non serrated) to cut cake for serving will produce clean slices of cake!