Easy Butterfinger Chocolate Bundt Cake
A delectable chocolate cake infused with creamy swirls of Butterfinger, topped with chocolate ganache and crunchy pieces for an indulgent dessert.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix Use your favorite brand
- 1 cup sour cream Room temperature is preferred
- 1/2 cup unsalted butter, melted
- 1 cup water Warm water helps incorporate the mix
- 3 large eggs Room temperature for better mixing
- 1 teaspoon vanilla extract
- 1 cup Butterfinger candy bars, chopped into small pieces For mixing into the batter
Ganache Ingredients
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips For the ganache
Garnish
- 1/2 cup Butterfinger candy bars, chopped For topping the cake
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease/flour a 10-inch Bundt pan.
- In a large mixing bowl, combine the chocolate cake mix, sour cream, melted butter, water, eggs, and vanilla extract. Beat until smooth.
- Gently fold in the chopped Butterfinger pieces.
Baking
- Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
Ganache Preparation
- Heat the heavy cream in a saucepan until it simmers, then pour over the chocolate chips in a bowl. Stir until smooth.
- Once the cake is cool, drizzle the ganache over the cake and garnish with chopped Butterfinger.
Serving
- Allow the ganache to set before slicing and enjoy with loved ones.
Notes
Use room-temperature ingredients for best results. A teaspoon of instant coffee can enhance the chocolate flavor.