Description
This decadent Chocolate Brownie Cake combines the rich flavors of chocolate cake and fudgy brownies into one irresistible Bundt cake. Finished with a smooth, glossy ganache made from heavy cream and semi-sweet chocolate chips, it’s a perfect dessert for gatherings or special occasions, delivering a moist, chocolatey indulgence in every bite.
Ingredients
Scale
Dry Ingredients
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
- 1 bag (12 ounces) semi-sweet chocolate chips
Wet Ingredients
- 4 large eggs, at room temperature
- 1¼ cups water, at room temperature
- 1 cup (218 g) vegetable oil
- 1 cup (238 g) heavy whipping cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a 10-inch Bundt pan thoroughly with nonstick cooking spray to ensure easy removal of the cake.
- Mix Batter: In a large mixing bowl, whisk together the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil until you have a smooth, homogeneous batter with no lumps.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean with a few moist crumbs attached, indicating it’s perfectly baked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up slightly. Then carefully invert it onto a cooling rack and allow it to cool completely before adding the ganache.
- Prepare Ganache: Heat the heavy whipping cream in a microwave-safe bowl until it just begins to simmer—do not boil. Add the semi-sweet chocolate chips to the hot cream and let it sit undisturbed for 5 minutes to soften the chocolate.
- Mix Ganache: Whisk the chocolate and cream mixture until smooth and glossy, creating a silky ganache perfect for drizzling.
- Finish the Cake: Drizzle the ganache evenly over the cooled cake. Allow the ganache to set slightly to a luscious coating before serving.
Notes
- Use room temperature eggs and water to help the batter blend smoothly.
- If you don’t have a Bundt pan, a 9×13 inch baking pan can be used, but baking time may vary.
- For a richer ganache, you can substitute half the semi-sweet chocolate chips with bittersweet chocolate.
- Make sure the cake is completely cool before adding ganache to prevent it from melting and running off.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
