Description
This decadent Chocolate Brownie Cake combines the rich flavors of chocolate cake and fudge brownies into one irresistible dessert. Topped with a smooth, homemade chocolate ganache, this cake is perfect for special occasions or satisfying any sweet tooth craving with its moist texture and intense chocolate taste.
Ingredients
Scale
Dry Mixes
- 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 Oven 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 the cake releases easily after baking.
- Mix Batter: In a large bowl, whisk together the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil until the mixture is smooth and well combined, ensuring no lumps remain.
- Bake Cake: Pour the batter evenly into the prepared Bundt pan. Place it in the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached, indicating the cake is perfectly cooked inside.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, giving it time to set before gently transferring it to a wire rack to cool completely to room temperature.
- Prepare Ganache: Heat the heavy whipping cream in a microwave-safe bowl until it just reaches a simmer. Immediately add the semi-sweet chocolate chips to the hot cream and let sit for 5 minutes to melt the chocolate thoroughly.
- Whisk Ganache: After the resting period, whisk the cream and melted chocolate together until smooth, glossy, and fully combined into a silky ganache.
- Finish Cake: Drizzle the ganache evenly over the cooled cake, allowing it to drip down the sides. Let the ganache set slightly before slicing and serving to enjoy the rich, decadent finish.
Notes
- Room temperature ingredients help the batter mix more evenly and produce a better texture.
- Make sure not to overbake the cake to prevent dryness; check with a toothpick towards the end of baking time.
- For easier removal, let the cake cool slightly before turning it out of the Bundt pan.
- The ganache can be refrigerated for up to a week; warm slightly before serving if hardened.
- For extra flair, garnish with fresh raspberries or a dusting of powdered sugar.
