German Chocolate Cake With Milk Chocolate Ganache

Recipe by KittyKitty
READY IN: 2hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box German chocolate cake mix (I use Betty Crocker)
  • 1 13
    cups water
  • 12
    cup vegetable oil
  • Chocolate Ganache
  • 1
    (23 ounce) package milk chocolate chips
  • 1
    tablespoon vanilla extract
  • 1
    (5 ounce) hershey symphony chocolate bars with almonds and toffee (this is the big bar)

DIRECTIONS

  • Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
  • Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
  • Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
  • Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
  • Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
  • Spread ganache over entire cake, be generous.
  • With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.