Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan (or use non-stick baking spray).
2. Make the Batter
- In a large bowl, combine cake mix, brownie mix, eggs, water, and oil. Mix until smooth.
- Stir in chocolate chips until evenly distributed.
3. Bake the Cake
- Pour batter into the prepared pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
- Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
4. Make the Ganache (Optional)
- Heat heavy cream in a saucepan over medium heat until it simmers (don’t boil).
- Pour hot cream over chocolate chips in a bowl. Let sit 2-3 minutes, then whisk until smooth.
- Drizzle ganache over the cooled cake.
5. Serve
- Slice and serve! Enjoy as is, or with ice cream for an extra special treat.
Cooking Notes
- Generously grease and flour your bundt pan to prevent sticking.
- Don’t overbake! A toothpick test is your best friend.
Variations
- Nutty Brownie Cake: Add ½ cup chopped walnuts or pecans.
- Espresso Twist: Add 1 tablespoon instant espresso powder.
- Salted Caramel Drizzle: Use salted caramel sauce instead of ganache.
Frequently Asked Questions (FAQs)
Can I use a different cake mix?
Yes! Any chocolate cake mix will work wonderfully.
How do I store it?
Store at room temperature for up to 3 days. Refrigerate if using ganache.
Can I freeze it?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
What should I serve it with?
Vanilla ice cream or whipped cream are perfect! Fresh berries add a nice touch.
Can I skip the ganache?
Absolutely! Dust with powdered sugar for a simple, elegant finish.
This Chocolate Brownie Cake is a guaranteed crowd-pleaser! The perfect blend of textures and rich chocolate flavor makes it an unforgettable dessert. Enjoy!