Description
This Chocolate Fudge Brownie Cake is a rich, moist, and ultra indulgent dessert that combines the dense, fudgy texture of a brownie with the ease and lightness of a cake mix. Baked in a Bundt pan and topped with a silky chocolate ganache, it’s perfect for chocolate lovers looking for a decadent treat.
Ingredients
Scale
For the cake:
- 1 box (18.25 oz) chocolate fudge cake mix
- 1 box (18.3 oz) brownie mix
- 4 large eggs
- 1 cup water
- 1 cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the ganache topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Optional garnish:
- Chocolate shavings
- Powdered sugar
- Fresh berries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan to ensure your cake releases easily after baking.
- Mix the batter: In a large mixing bowl, combine the chocolate fudge cake mix, brownie mix, eggs, water, vegetable oil, sour cream, and vanilla extract. Using a hand mixer or stand mixer, blend on medium speed for about 2 minutes until the batter is smooth and thick.
- Pour and bake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then invert the pan onto a wire rack and remove the cake, letting it cool completely before adding the ganache.
- Make the ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the mixture is smooth, glossy, and fully melted. Let the ganache cool slightly until it thickens but remains pourable.
- Top the cake: Pour the ganache generously over the cooled cake, allowing it to drip down the sides for an elegant look. Garnish with chocolate shavings, a dusting of powdered sugar, or fresh berries as preferred.
Notes
- This cake is rich and dense like a brownie but made easier with cake mixes.
- For extra indulgence, serve warm with vanilla ice cream or whipped cream.
- Ensure the cake is fully cooled before pouring ganache to prevent it from melting and running off too quickly.
- Use a Bundt pan with at least 10 cups capacity to allow the batter to rise properly without overflowing.
