The Batter:

• Start with a box of Devil’s Food cake mix.
• Follow the instructions on the box, adding all required ingredients and mixing.
• Put the cake in a pan and bake for 25 minutes at 350 degrees.
• Take the cake out of the pan and place it on a cooling rack until room temperature.

The Ganache:

• Heat 1 and 1⁄3 cups of heavy whipping cream and 4 tablespoons of butter in the microwave until the butter is melted and the heavy cream has come to a boil.
• Take the heavy cream mixture out of the microwave and immediately add 16 ounces of chocolate chips (preferably semi-sweet).
• Let the chocolate chips melt for two minutes and then stir the mixture.
• Make sure the ganache is smooth and silky.

The Cake:

• Crumble the chocolate cake into small, one-inch cubes.
• Place the crumbled cake in a bowl and add half of the chocolate ganache.
• Mix until the cake and ganache are combined.
• Line a springform pan with wax paper.
• Add the cake and ganache mixture to the springform pan.
• Place the cake in the freezer for one hour.
• Leave the remaining ganache in the bowl, you will use it later.

  

Finishing Touches:

• Take the cake out of the freezer and the springform pan and place it on the desired serving plate.
• Take the remaining ganache and pour it over the top of the cake.
• Decorate and top with sprinkles, whipped cream, or ice cream.