Source: Bake Me More
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.