Description
This decadent Chocolate Brownie Cake combines the rich flavors of chocolate cake and fudgy brownies into one irresistible dessert. Topped with a smooth, homemade chocolate ganache, this Bundt cake is perfect for celebrations or whenever you’re craving an indulgent treat.
Ingredients
Scale
Cake and 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 Oven: Preheat your oven to 350°F (177°C) and prepare a 10-inch Bundt pan by spraying it thoroughly with nonstick cooking spray, ensuring the cake will release easily after baking.
- Mix Batter: In a large mixing bowl, whisk together the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil until the batter is smooth and fully combined, with no lumps.
- Bake Cake: Pour the batter evenly into the prepared Bundt pan and bake in the preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert the cake onto a cooling rack and let it cool completely to room temperature.
- Prepare Ganache: In a microwave-safe bowl, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let it sit undisturbed for 5 minutes, then whisk gently until the ganache is smooth and glossy.
- Decorate Cake: Drizzle the chocolate ganache evenly over the cooled cake. Allow the ganache to set slightly before slicing and serving.
Notes
- Use room temperature eggs, water, and oil for better batter consistency.
- For easier removal, lightly dust the Bundt pan with flour after spraying with nonstick spray.
- Let the ganache firm up slightly at room temperature or refrigerate briefly before slicing to avoid drips.
- This cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days.
- You can warm the ganache slightly before drizzling if it thickens too much.
