Description of this recipe
This Chocolate Brownie Cake is the ultimate dessert indulgence – a decadent combination of moist chocolate cake and fudgy brownie, all swirled together in a stunning Bundt pan presentation and finished with a glossy chocolate ganache. It’s a showstopper that’s surprisingly easy to make, perfect for birthdays, holidays, or any occasion that calls for a little extra chocolate.
Why you will love this recipe
This cake is a chocolate lover’s dream come true. It is so moist and fudgy. It is simple to make because it uses store-bought cake and brownie mixes. It has a fantastic flavour. The ganache makes it look fancy and taste even richer. Plus, everyone always loves it.
Introduction
Let’s face it, sometimes you just need a massive dose of chocolate. This Chocolate Brownie Cake is your answer. Forget complicated recipes with a million ingredients – this recipe utilizes the convenience of boxed cake and brownie mixes, transforming them into a spectacular and unbelievably delicious dessert. The key is the combination of the two mixes, creating a textural masterpiece that is both cake-like and brownie-like, resulting in a dense, moist, and intensely chocolatey experience. The rich, velvety chocolate ganache adds the perfect finishing touch, elevating this humble creation to gourmet status. It’s the kind of cake that makes everyone say “Wow!” and then immediately ask for seconds. Get ready to impress with this surprisingly easy and outrageously delicious Chocolate Brownie Cake!
Ingredients:
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
- 4 large eggs, at room temperature
- 1¼ cups water, at room temperature
- 1 cup (218 g) vegetable oil
For the Ganache:
- 1 cup (238 g) heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate chips
Preparation:
Step 1:
Preheat your oven to 350°F (177°C). This temperature is ideal for baking the cake evenly, ensuring a moist interior and a slightly crispy exterior. Prepare a 10-inch Bundt pan with nonstick cooking spray. Make sure to coat every nook and cranny of the pan to prevent the cake from sticking. You can also lightly flour the pan after spraying for extra insurance. A well-prepared pan is crucial for a clean release and a beautiful cake. Consider using baking spray that contains flour, as this will further prevent sticking and make unmolding a breeze.
Step 2:
In a large mixing bowl, whisk together the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil until smooth. The goal is to incorporate all the ingredients thoroughly, ensuring there are no lumps of dry mix remaining. Whisking helps aerate the batter, creating a light and tender crumb. Don’t overmix, as this can develop the gluten in the mixes, resulting in a tough cake. A smooth, homogenous batter is the key to a perfectly textured cake. You can use a stand mixer or a hand mixer for this step, but whisking by hand works just as well and gives you more control over the mixing process.
Step 3:
Pour the batter into the prepared Bundt pan. Distribute the batter evenly around the pan, ensuring that it reaches all the intricate details of the Bundt design. Gently tap the pan on the counter a few times to release any trapped air bubbles. This will help prevent air pockets from forming in the baked cake, resulting in a more even and visually appealing finished product. The batter will be thick and rich, which is exactly what you want for this decadent treat.
Step 4:
Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs attached. Start checking for doneness around the 50-minute mark. Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean with only a few moist crumbs clinging to it, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again. The baking time may vary depending on your oven, so keep a close eye on it. Overbaking will result in a dry cake, so it’s better to err on the side of slightly underbaked.
Step 5:
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. This allows the cake to set slightly, making it easier to release from the pan without breaking. Invert the Bundt pan onto a wire rack and gently tap the bottom of the pan to release the cake. If the cake doesn’t release easily, try running a thin knife or spatula around the edges of the pan to loosen it. Once the cake is released, allow it to cool completely on the wire rack before frosting with the ganache.
Step 6:
For the ganache, heat the heavy whipping cream in a microwave-safe bowl until simmering. Be careful not to boil the cream, as this can cause it to separate. Heat in 30-second intervals, stirring in between, until it’s just simmering. Alternatively, you can heat the cream in a saucepan over medium heat until it just starts to bubble around the edges. The key is to get the cream hot enough to melt the chocolate chips without burning them.
Step 7:
Add the chocolate chips to the hot cream and let sit for 5 minutes before whisking until smooth. This allows the heat from the cream to melt the chocolate chips, making it easier to whisk into a smooth, glossy ganache. Don’t be tempted to start whisking immediately, as this can result in a grainy ganache. Let the chocolate sit for a few minutes, then whisk gently until all the chocolate is melted and the ganache is smooth and shiny.
Step 8:
Drizzle the ganache over the cooled cake. Pour the warm ganache over the cooled cake, allowing it to cascade down the sides. You can use a spoon or a piping bag to create a more decorative effect. The ganache will set slightly as it cools, creating a beautiful, glossy finish. If you want a thicker ganache, let it cool for a few more minutes before drizzling. Let the ganache set slightly before serving. This will give it a chance to firm up, making it easier to slice and serve.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices of the Chocolate Brownie Cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh berries such as raspberries, strawberries, or blueberries for a pop of color and flavor.
- Dust with powdered sugar for a simple yet elegant presentation.
- Serve with a cup of coffee or a glass of milk for a complete dessert experience.
- For a more decadent treat, top with chopped nuts such as pecans, walnuts, or almonds.
Tips:
- Ensure all ingredients are at room temperature for optimal mixing and baking.
- Don’t overmix the batter, as this can result in a tough cake.
- Prepare the Bundt pan thoroughly to prevent sticking.
- Check for doneness with a toothpick, but be careful not to overbake.
- Let the ganache sit for a few minutes before whisking to ensure a smooth consistency.
- If you don’t have semi-sweet chocolate chips, you can use dark chocolate chips or milk chocolate chips, depending on your preference.
- For a more intense chocolate flavor, add a tablespoon of instant espresso powder to the batter.
- To make the cake even more decadent, add a layer of chocolate frosting under the ganache.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time:
15 minutes
Cook Time:
50-55 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 450-500 per slice
- Protein: Approximately 5-7 grams per slice
- Sodium: Approximately 250-300mg per slice
Conclusion
This Chocolate Brownie Cake is a guaranteed crowd-pleaser that is surprisingly easy to make. The combination of the moist chocolate cake and fudgy brownie creates a textural and flavor explosion that will have everyone coming back for more. The glossy chocolate ganache adds the perfect finishing touch, making it a showstopping dessert that is perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake the ultimate chocolate indulgence! Your friends and family will thank you. Don’t be surprised if this becomes your go-to recipe for birthdays, holidays, and any time you need a chocolate fix.
Questions and Answers About This Recipe:
Q1: Can I use a different size pan if I don’t have a 10-inch Bundt pan?
A: While a 10-inch Bundt pan is ideal for the visual appeal and even baking of this recipe, you can certainly use other pans. A 9×13 inch baking pan would work well; however, you’ll need to adjust the baking time. Start checking for doneness around 35-40 minutes. You could also use two 9-inch round cake pans. If using a different size pan, the cake might not have the same signature Bundt shape, but the taste will still be amazing. Make sure to grease and flour the pan well to prevent sticking, especially if you’re using a pan with intricate designs.
Q2: Can I make this cake ahead of time?
A: Absolutely! This cake is a great make-ahead dessert. In fact, the flavors often meld together and improve over time. You can bake the cake one or two days in advance, let it cool completely, and then wrap it tightly in plastic wrap or store it in an airtight container at room temperature. When you’re ready to serve, make the ganache and drizzle it over the cake. The ganache is best made fresh, but you can also make it a day ahead and store it in the refrigerator. Gently reheat the ganache in the microwave or over a double boiler before drizzling it over the cake.
Q3: What if I don’t have heavy whipping cream for the ganache? Can I use something else?
A: While heavy whipping cream creates the richest and most decadent ganache, you can substitute it with other ingredients in a pinch. Half-and-half or whole milk can be used, but the ganache will be thinner and less rich. You can also use coconut cream for a vegan option, which will add a subtle coconut flavor. If using milk or half-and-half, consider adding a tablespoon of butter to the ganache for extra richness. Keep in mind that the consistency and flavor of the ganache will be slightly different depending on the substitute you use.
Q4: Can I add nuts or chocolate chips to the cake batter?
A: Definitely! Adding chopped nuts or extra chocolate chips to the cake batter is a great way to customize this recipe and add even more flavor and texture. Chopped walnuts, pecans, or almonds would all be delicious additions. You can also use different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate. Consider toasting the nuts before adding them to the batter to enhance their flavor. A half cup to one cup of nuts or chocolate chips should be plenty, depending on your preference.
Q5: My cake is sticking to the Bundt pan even though I greased it. What can I do?
A: Sometimes, even with thorough greasing, a Bundt cake can stick. The best solution is prevention. Use a baking spray that contains flour, or grease the pan with shortening and then dust it with flour, tapping out any excess. If the cake is already stuck, try placing the pan in a warm oven (about 200°F) for 5-10 minutes. This can help to soften the cake and release it from the pan. You can also try running a thin knife or spatula around the edges of the cake to loosen it. If all else fails, don’t worry if the cake comes out in pieces – you can still assemble it and cover it with ganache! No one will ever know.
