Description
This decadent Chocolate Brownie Cake combines the rich flavors of chocolate cake and fudgy brownies into one irresistible dessert. With a luscious chocolate ganache topping, it’s a perfect treat for chocolate lovers seeking a moist, rich, and indulgent cake experience.
Ingredients
Scale
Dry Ingredients
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
Wet Ingredients
- 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 and prepare pan: Preheat your oven to 350°F (177°C) and generously spray a 10-inch Bundt pan with nonstick cooking spray to ensure easy release of the cake after baking.
- Mix the 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 well combined, ensuring no lumps remain.
- Bake the cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 55 minutes, checking doneness by inserting a toothpick into the center; it should come out clean with a few moist crumbs.
- Cool the cake: Allow the cake to cool in the Bundt pan on a wire rack for 10 minutes to set, then carefully invert and release it onto the rack to cool completely to room temperature.
- Prepare ganache: Heat the heavy whipping cream in a microwave-safe bowl until it just starts 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.
- Finish and serve: Drizzle the ganache evenly over the cooled cake. Let it set for a few minutes at room temperature before slicing and serving to allow flavors to meld and ganache to slightly firm up.
Notes
- Ensure eggs and water are at room temperature to help the batter combine smoothly and rise properly.
- Do not overbake; check with a toothpick early to avoid a dry cake.
- For a richer ganache, you can adjust the cream-to-chocolate ratio to your preference.
- The Bundt pan shape adds a beautiful presentation but a standard round pan can be used as an alternative with adjusted baking time.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
