Matilda-Inspired Chocolate Fudge Cake

Ingredients

FOR THE CAKE

• All-purpose flour, for flouring pans
• 1 package Devil’s Food cake mix
• 1 (3.9-oz.) package instant chocolate pudding mix
• 1 c. plain Greek yogurt
• 4 large eggs
• 1/2 c. water

FOR THE GANACHE FROSTING

• 1 pt. heavy cream
• 24 oz. semisweet chocolate chips

Directions

1. Make the cake: Preheat oven to 350°. Grease and flour the bottom and sides of two 8″ round cake pans. Mix all of the cake ingredients in a large bowl and divide batter evenly between the two pans.
2. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs attached (no gooey batter), 40 to 45 minutes. Set aside to cool.
3. Meanwhile, make the ganache: In a large saucepan over medium heat, bring the heavy cream to a simmer. Once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
4. Top one round cake with ganache frosting, then place the second cake on top of it. Frost the top and sides of the cake, and serve.