Ingredients
1 package chocolate cake mix (regular size)1 package (3.9 ounces) instant chocolate pudding mix4 large eggs1 cup sour cream3/4 cup water1/4 cup canola oil4 ounces semisweet chocolate, meltedFROSTING:2 cups butter, softened4 cups confectioners’ sugar3/4 cup baking cocoa1/2 cup 2% milkGARNISHES:4 ounces semisweet chocolate, chopped1/2 cup heavy whipping cream1 pound fresh strawberries, hulled Seedless strawberry jam, warmed, optional
Preparation
Preheat oven to 350°. Combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased and floured 9-in. round baking pans.
Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, cream butter, confectioners’ sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and side of cake.
For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the side. Arrange strawberries on top of cake. If desired, brush jam onto strawberries.
