Indulge in the ultimate chocolate experience with this decadent Chocolate Brownie Cake. Combining the rich flavors of chocolate cake and fudge brownies, this dessert is a must-try for any chocolate lover. Topped with a luscious ganache, it’s perfect for special occasions or any time you crave a sweet treat.
This Chocolate Brownie Cake has become a beloved treat in our household. My husband, who is a self-proclaimed chocoholic, couldn’t resist its rich and fudgy layers. The first time I made it, the aroma filled our home, drawing everyone to the kitchen. Watching my little family savor each bite, their smiles growing with every forkful, made this cake an instant favorite. Now, it’s our go-to dessert for celebrations and cozy family nights alike.
Why This Chocolate Brownie Cake:
- Double Chocolate Delight: Combines the best of chocolate cake and fudge brownies for an indulgent treat.
- Moist and Rich: The perfect balance of moist cake and dense brownie texture.
- Simple Ingredients: Uses convenient boxed mixes and a few additional ingredients.
- Showstopper Presentation: The Bundt shape and glossy ganache make it a stunning centerpiece.
- Versatile Dessert: Ideal for birthdays, holidays, or any chocolate craving.
Ingredients:
Cake:
- 1 box (432 g / 15.25 oz) chocolate cake mix
- 1 box (519 g / 18.3 oz) fudge brownie mix
- 4 large eggs, room temperature
- 295 ml (1 ¼ cups) water, room temperature
- 218 g (1 cup) vegetable oil
Ganache:
- 238 ml (1 cup) heavy whipping cream
- 340 g (12 oz) semi-sweet chocolate chips
Directions:
Cake:
- Preheat your oven to 350°F (175°C). Generously spray a 10-inch Bundt pan with nonstick cooking spray.
- In a large mixing bowl, combine the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil. Whisk the mixture for about 2 minutes, ensuring most lumps are gone.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out with a few crumbs, but no wet batter.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully turn the cake out onto a cooling rack and let it cool completely, around 30 more minutes.
Ganache:
- Pour the heavy whipping cream into a microwave-safe bowl. Heat it in the microwave for 45 seconds to 1 minute, or until it starts to simmer.
- Add the semi-sweet chocolate chips to the hot cream.
- Let the mixture sit for 5 minutes to allow the chocolate to melt. Whisk the mixture until it becomes shiny and smooth, about 1 minute.
- Pour the ganache evenly over the cooled cake.
Notes:
- Substitutions: Use dark chocolate chips for a more intense chocolate flavor or milk chocolate for a sweeter ganache.
- Cooking Tips: Make sure the cake is completely cool before adding the ganache to prevent it from melting off.
- Nutritional Information: This cake is rich and indulgent, perfect for a treat. Enjoy in moderation!
