Eaten: Chocolate Mayo Cake with Ganache

This cake was found in an add for Miracle Whip in Instyle magazine. What? Mayonnaise in a cake? Well, hold onto your britches, this cake is so fab and easy to make you almost won't believe it. I mean its a cake mix, how can you screw it up? Plus, this dessert is so impressive looking and tasting you'll have to keep it a secret how simple it is.
Chocolate Mayo Cake
Ingredients:
1 box chocolate cake mix
1 cup mayo or miracle whip
3 eggs
1 cup water

1. Preheat oven according to cake mix directions.
2. Mix all ingredients with an electric beater. If you don't use the beater then you might get small lumps of mayo that weren't mixed in and the thought of that makes me want to throw up. Batter will be fluffier than you might expect.
3. Divide into either mini bundt pans (my personal favorite) or you could use a big bundt pan.
*Note-if using the mini pans make sure you use lots of PAM or the cake will stick and your cute little cakes will be a disaster. So apply a layer and then another layer and just when you think you have used enough, put on a little more for good measure.
4. Bake cakes according to package.
5. Cool. Drizzle with ganache, sprinkle with mini chocolate chips and serve with fresh berries.

Chocolate Ganache
Ingredients:
1 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream

1. Heat cream to just under a boil in a medium saucepan. If you're fancy you could also use a double boiler.
2. Place room temperature chocolate in glass bowl. If your chocolate is frozen, I know I keep my chips in the freezer, it won't work because the cream will cool too fast.
3. Pour cream over chocolate and mix until creamy and delicious. The cream will melt the chocolate but it takes awhile so you might be tempted to add more chocolate but don't, the ratio is very important.
4. Let sit for 5 minutes. Pour over cakes.

*Note-I think this tastes even better the second day!