Description
This Chocolate Brownie Cake combines the rich, fudgy texture of brownies with the lightness of chocolate cake, baked together into a decadent Bundt cake. Topped with a smooth homemade ganache made from heavy cream and semi-sweet chocolate chips, this dessert is perfect for chocolate lovers looking for an impressive yet simple treat to serve at any occasion.
Ingredients
Scale
Cake & Brownie Batter
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
- 4 large eggs, at room temperature
- 1¼ cups water, at room temperature
- 1 cup (218 g) vegetable oil
Ganache
- 1 cup (238 g) heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) and prepare a 10-inch Bundt pan by generously spraying it with nonstick cooking spray to ensure the cake releases easily after baking.
- Mix the batter: In a large mixing bowl, whisk together the chocolate cake mix, fudge brownie mix, four eggs, water, and vegetable oil until you achieve a smooth, homogeneous batter without any lumps.
- Bake the cake: Pour the batter evenly into the prepared Bundt pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached, indicating the cake is fully cooked but still moist.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a cooling rack and allow it to cool completely to room temperature before adding the ganache.
- Prepare the ganache: Heat the heavy whipping cream in a microwave-safe bowl until it reaches a simmer, but do not boil. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 5 minutes to melt the chocolate. Then whisk gently until smooth and glossy.
- Decorate and serve: Drizzle the ganache evenly over the cooled cake. Allow the ganache to set slightly before slicing and serving this indulgent chocolate brownie cake.
Notes
- Ensure eggs and water are at room temperature for optimal batter consistency.
- You can substitute vegetable oil with melted coconut oil for a different flavor profile.
- Use a toothpick test to avoid overbaking and drying the cake.
- Let the cake cool completely before adding ganache to prevent it from melting and becoming runny.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
