A special thanks to Maaret from OK Maybe Just A Sliver for this amazing recipe!
1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
1 cup (8 ounces) sour cream
3/4 cup water
1/4 cup canola oil
4 ounces semisweet chocolate, melted
2 sticks butter, softened
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4-1/2 cup 2% milk
2 ounces semisweet chocolate, melted
1 pound fresh strawberries, hulled
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
Directions:Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Beat the butter, confectioner's sugar and cocoa until blended; add milk until desired consistency and beat until smooth. Spread frosting between layers and over top and sides of cake. Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top 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 sides. Top with chocolate garnishes. Yield: 12 servings.
Next time I make this (and YES...there WILL be a next time.) I think I will try baking in 3 nine inch cake pans. It seemed pretty full for 2.
Note: I decreased the butter in the frosting from 2 cups to 1 and it tasted just fine!
This is theeeee most amazing cake. I even dare say the best chocolate cake I've EVER had.