Celebrate weekends with this delectable dessert!
1 package food cake mix
1 package chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 cup all-purpose cream
12 ounces semi-sweet chocolate, chopped
1/3 cup raspberry jam
Preheat the oven to 350°F. Brush a 10-inch cake pan with shortening or butter and dust with flour. Shake out the excess flour. Set the pan aside.
Place all cake ingredients in a large mixing bowl and blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two to three minutes more until batter looks thick and mixed well.
Pour the batter into the pan and bake for 45 to 50 minutes.
When the cake is ready, remove the pan from the oven and place it on a wire rack. Let it cool for 20 minutes.
To make the Chocolate Ganache, heat all-purpose cream in a saucepan to almost boiling point. Remove from heat and add semi-sweet chocolate. Stir until chocolate is melted. Pour into a serving bowl and serve.
To make the Raspberry Coulis, mix raspberry jam and water in a small bowl with a wire whisk until well blended.
To make the Whipped Cream, beat chilled all-purpose cream in an electric mixer at high until it makes soft peaks. Keep in refrigerator until ready to serve.
Run a knife around the edge of the cake and invert onto serving platter. Slice and serve warm with three sauces on the side.
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