Today I was on a chocolate baking frenzy. I woke up early, too early. My body has an internal alarm clock that usually goes off around 4 am. So I took advantage of my time this morning and baked two different chocolate desserts. I needed on for our Bible study, and my oldest daughter was scheduled to bring “something sweet” also.
I spent a lot of time trying to decide what kind of cake I would make. Finding that I was completely out of powdered sugar pretty much sealed the deal on this cake. I would definitely make it again. It was easy to prepare and quite impressive! The cake is from the Eagle Brand milk people. The recipe call for sweetened condensed milk, hence, the reason they have it on their site! (duh!)
I was hesitant about how the “swirl” would take place with the described preparation. I was amazed though at how the cream cheese mixture dispersed all the way through the cake batter to the top of the cake (i.e. the bottom of the pan). There was a nice 1/2″ or so “tunnel” on the top of the finished product. Kudos to the Eagle Brand company for good directions!!!
The changes I made to the recipe were: 1) I used a dark fudge cake mix, and 2) The ganache… remember, I didn’t have any powdered sugar, so I had to compromise. I used a recipe from Anna over at Cookie Madness, one of my favorite daily blog visits. Check her blog out!
Fudge Ribbon Cake (via Eagle Brand Milk)
- 1 (18.25 oz.) box chocolate cake mix, plus ingredients called for on box
- 1 (8 oz.) package cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon cornstarch
- 1 (14 oz.) can Sweetened Condensed Milk
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Ganache (from Cookie Madness)
- 3 oz bittersweet chocolate (I used Ghirardelli Bars)
- 1/3 cup heavy cream
- 1/2 tablespoon corn syrup
- 1/2 tablespoon unsalted butter
Heat oven to 350ºF. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
Prepare cake mix according to package directions. Pour batter into prepared pan.
Beat cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving. I set some of the ganache aside and once the first layer cooled, I topped it with some re-headed ganache lending a more decorative look.
**Looking back over this post, I noticed that I made an intial mention of sweets for my daughter… but didn’t mention what it was. I threw together a (lazy) Duncan Hines brownie mix together. It’s nice to have from scratch brownie recipes, but it’s also nice to have a quick fix that tastes great!