To Die for Chocolate Decadence Cake

1 box Devil's Food cake mix (or any chocolate cake mix)
1 3 oz. box instant chocolate pudding
2 c. sour cream
5 eggs
1 c. melted butter
1 tsp. almond extract
1 C. chocolate chips (I recommend ghiradelli)
9 Hershey bars

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick {as seen in picture}. Stir in chocolate chips. Pour into three greased 9" pans. Bake at 350 degrees for 25-40 minutes (I did 25). Keep an eye on them so they don't over bake. Pull out of oven. Immediately flip onto cooling rack. Place 3 Hershey bars on each layer. When melted, spread evenly over tops of cake. Let cool completely. When cool (Hershey bars should be mostly set - you can put the cakes in the fridge to speed things up) place cake layers on top of each other.

Ganache frosting:
10 oz. Bittersweet chocolate, chopped
10 oz. Milk chocolate, chopped
2 c. heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and whisk until smooth. Allow the ganache to cool slightly before pouring over cake. Start at the center of the cake and work outward.

This cake has become my family's official birthday cake. It is best served warm and is fat free.