Description
This Chocolate Brownie Cake recipe combines the rich, moist texture of a classic chocolate cake with the dense, fudgy layers of a brownie, all topped with a smooth, luxurious chocolate ganache. It’s the ultimate indulgence for chocolate lovers and is surprisingly easy to make using a mix of store-bought cake and brownie mixes. Whether you’re preparing it for a special occasion or enjoying it as a comforting treat, this cake is sure to impress with its flavor and presentation.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 box fudge brownie mix
- 4 large eggs
- 1 1/4 cup water
- 1 cup oil
- 1 cup heavy whipping cream
- 12 oz semi-sweet chocolate morsels
Instructions
- Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan with either baker’s spray or a combination of butter and flour to prevent the cake from sticking. - Sift Dry Ingredients:
In a large mixing bowl, sift together the chocolate cake mix and fudge brownie mix to remove any lumps and ensure an even, smooth batter. - Add Wet Ingredients:
Add the eggs, water, and oil to the dry mixture. Using a whisk or hand mixer, blend for about 2 minutes until the batter is smooth and free of lumps. - Pour and Bake:
Pour the batter evenly into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Then, gently turn it out onto a cooling rack and allow it to cool completely for at least 30 minutes before adding the ganache. - Make the Ganache:
In a microwave-safe bowl, heat the heavy whipping cream for about 2 minutes or until it begins to boil. Add the semi-sweet chocolate morsels to the hot cream and let it sit for 5 minutes. Whisk until the ganache is shiny and smooth. - Pour Ganache:
Once the cake is fully cooled, pour the ganache over the top. Use a spatula to spread it evenly over the cake, letting it drip down the sides for a beautiful finish.
Notes
- Choosing the Right Pan:
Using a bundt pan gives this cake a beautiful, professional appearance, but you can also use a standard cake pan if you prefer. Be sure to adjust the baking time accordingly if using a different pan size. - Ganache Consistency:
If the ganache seems too thick, add a little more heated cream and whisk again until it reaches your desired consistency. If it’s too thin, let it cool for a few more minutes before pouring it over the cake. - Storage Tips:
This cake can be stored at room temperature for 2-3 days in an airtight container. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. Be sure to wrap it well in plastic wrap and foil before freezing. - Customization:
Feel free to experiment with additional toppings such as chopped nuts, sprinkles, or fresh berries to enhance both the flavor and appearance of the cake.