Description
This decadent Chocolate Brownie Cake combines the rich, fudgy texture of brownies with the light, fluffy crumb of chocolate cake to create a truly indulgent dessert. Topped with a luscious homemade chocolate ganache, it’s perfect for celebrations or any time you crave a chocolate 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
Chocolate Ganache
- 1 cup (238 g) heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan with nonstick cooking spray to ensure the cake releases easily after baking.
- Mix Batter: In a large mixing bowl, whisk together the chocolate cake mix, fudge brownie mix, four eggs, 1¼ cups water, and 1 cup vegetable oil until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place it in the preheated oven and bake for 50-55 minutes. Check doneness by inserting a toothpick; it should come out clean with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes after baking to set. Then transfer it carefully to a wire rack to cool completely to room temperature.
- Prepare Ganache: Heat the heavy whipping cream in a microwave-safe bowl until it’s simmering but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let sit for 5 minutes to melt the chocolate.
- Whisk Ganache: Whisk the cream and chocolate mixture until it is smooth and glossy with no lumps.
- Apply Ganache: Drizzle the ganache evenly over the cooled cake. Allow the ganache to set slightly before slicing and serving.
Notes
- For best results, use room temperature eggs and water to ensure the batter mixes evenly.
- You can substitute the semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- Allow the cake to cool completely before adding ganache to prevent it from melting or running off the cake.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
