Chocolate Poundcake with Bittersweet Ganache

Chocolate Pound Cake

1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup sugar
1/2 tsp espresso powder
3/4 cup water
1/2 cup canola oil
4 eggs, beaten
1 cup sour cream

Preheat oven to 350. Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, instant pudding, sugar and espresso powder. Add the water, oil, eggs, and sour cream, mix until well blended. Pour into the prepared Bundt pan.
Bake for 50 to 60 minutes. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Spoon warm ganache over top of cake and serve.

Chocolate Ganache
1/3 cup honey
1/3 cup heavy cream
1 tsp vanilla
4 oz bittersweet chocolate***
2 tbsp butter, cut into small pieces

In a small sauce pan over medium heat, combine honey, cream and vanilla. Bring to a boil, stirring constantly; reduce heat and simmer for 3 minutes. Remove from heat and add chopped chocolate. Let sit 5 minutes. Stir to incorporate chocolate. Add butter, one piece at a time, stirring thoroughly before adding next piece. Once ganache is fully blended, spoon over pound cake.

***I prefer Scharfenberger Semisweet chocolate bars. 4 oz equals about a bar and a half.