Instructions
- CAKE: Pre-Heat oven to 350°F. Grease and flour a 9×13 baking pan.
- Add sugar and oil to a stand mixer bowl beat on medium speed of stand mixer 2 minutes. Add eggs and vanilla. Mix. Add the dry ingredients, then buttermilk. Beat until all is incorporated.
- Pour batter into prepared pan. Bake 35 to 40 minutes. Cool for 10 minutes. As the cake is cooling, make the ganache.
- GANACHE: Place Eagle Brand sweetened condensed milk, milk, and chocolate chips in a microwave-safe bowl. Microwave for about 1 minute. Stir until smooth. If all of the chocolate chips do not melt after stirring, microwave for a few more seconds. It should be pourable.
- ASSEMBLE: Use the handle of a wooden spoon and poke holes all over the top of the cake. Pour the ganache mixture into the holes. With a spoon, spread the chocolate that does not go into the holes. Set aside to cool for about a half an hour, then refrigerate until completely cooled, preferably overnight.
- TOPPING: Place cream cheese, powdered sugar, and cocoa powder in a bowl and beat. Add milk and beat u til smooth. Remove beaters. Add whipped cream and mix with a spoon until all is incorporated. Spoon on top of the ganache-covered cake and spread. Top with chocolate curls, or chocolate chips.
- Recipe by our friend Monique @Peaches2peaches
