By Luby Luby Luby on January 11, 2010
"I ordered a 15 cup Bundt pan from Williams-Sonoma and this recipe was on the back of the box. I did make a few changes like using semi-sweet chocolate baking squares and melting them in the microwave instead of chopping (saves a lot of time). The cake calls for 1 1/2 cups semi-sweet chocolate chips and my bag was 2 cups so I just added the whole bag (I think next time I will try milk chocolate chips - I love milk chocolate). I also substituted milk chocolate chips for semi-sweet in the ganache and also melted them in the microwave instead of chopping. I added the vanilla and cinnamon to the ganache for a little extra flavor (I love the flavor of cinnamon in a chocolate cake). This makes a lot of batter so you must use a 15 cup pan or if using a 12 cup pan use some of the batter for cupcakes. I found the ganache to be a little thin that's why I put it in the refrigerator to help it thicken up some. This may be a little more work than some chocolate cakes, but if you have a "choc-a-holic" in your family they will love you for making this cake. The original recipe states it serves 16, but they don't know my friends and family - LOL"
Serving Size: 1 (179 g)
Servings Per Recipe: 16