Chocolate Brownie Cake
What happens when a rich chocolate cake and a fudgy brownie collide? You get a Chocolate Brownie Cake that is part dessert, part celebration, and completely unforgettable. This easy Bundt cake uses two boxed mixes to create a dessert with a tender crumb and a dense, brownie-like richness. Topped with a glossy semi-sweet ganache, it feels special enough for birthdays but simple enough for a weeknight chocolate craving.
Ingredients
For the Cake
- 1 box chocolate cake mix 15.25 ounces
- 1 box fudge brownie mix 18.3 ounces
- 4 large eggs room temperature
- 1 1/4 cups water room temperature
- 1 cup vegetable oil 218 g
For the Ganache
- 1 cup heavy whipping cream 238 g
- 1 bag semi-sweet chocolate chips 12 ounces
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch Bundt pan generously with nonstick cooking spray, making sure to coat every groove.
- In a large bowl, combine the chocolate cake mix, fudge brownie mix, eggs, water, and oil. Whisk for 2 minutes or until the lumps are mostly gone. The batter will be thick and glossy.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes. Start checking at 50 minutes. The cake is ready when an inserted toothpick comes out with a few moist crumbs but no wet batter.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn it out onto a cooling rack and cool for about 30 more minutes.
- While the cake cools, make the ganache. Pour the heavy whipping cream into a microwave-safe bowl. Heat for 45 seconds to 1 minute, or until the cream is simmering.
- Carefully pour the semi-sweet chocolate chips into the hot cream. Do not stir yet. Let the mixture sit for 5 minutes.
- Whisk the chocolate and cream together for about 1 minute, until shiny and smooth.
- Pour the ganache over the cooled cake. Let it drip down the sides. Serve once the ganache has set slightly, or slice immediately for a warm chocolate experience.
Notes
Use room temperature eggs and water so everything blends evenly. If your eggs are cold, place them in warm water for five minutes. You can substitute canola oil or melted coconut oil for the vegetable oil. For a deeper ganache, use bittersweet or dark chocolate chips. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.