Oh my gosh Ganache!!

This cake was inspired by an amazing local baker, Stir Crazy Baked Goods! If you are in the area, you have to stop by Avoca Coffee and taste some of her unique and delicious items, you will not be disappointed. I made this cake for my husband's family Thanksgiving and they loved it. It was one of my prettiest cakes so far. At first no one wanted to cut into it, but after the first slice was cut it seemed to disappear fast! I hope you enjoy this cake as much as we did.

Chocolate Chip Cake with Buttercream Icing AND

a Chocolate Ganache Topping

Cake: 

1 box of butter golden cake mix

1 pkg vanilla pudding mix

1 c milk

1/3c unsalted butter, softened

3 eggs

1 c milk chocolate chips

To make the Cake: Preheat oven to 350. Mix all cake ingredients together until smooth and creamy. Fold in chocolate chips. Pour into two 9" round cake pans. Bake for approx 25mins, until a toothpick comes out clean when inserted in the center. Let stand for 10 mins to cool.

Icing: 

2 sticks butter, softened

1 stick shortening
2tsp vanilla

8 c powdered sugar

6-8 tblsp milk

To make the Icing: Cream the butter, shortening and vanilla together. Add in the powdered sugar one cup at a time, scraping sides with each addition. The mixture will be dry. Add in the milk a few tablespoons at a time until the icing is a creamy, spreadable consistency. Cover one cake, top and sides with about 1/3 of the icing. Then layer on the second cake on top and cover tops and sides with remainining icing.

Ganache: 

1 1/4 c semisweet chocolate chips

3/4 tblsp light corn syrup

3/4 c heavy cream

To make the Ganache topping: Place the chocolate chips and the corn syrup in a heatproof bowl, set aside. Bring the heavy cream to a full boil. Pour the cream over the chocolate mixture and whish together until smooth and all chocolate chips are melted. Pour the ganache over the top of the cake and smooth the top of the cake, allowing the ganache to spill over the sides. Refrigerate for at least 20 minutes before serving.