Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan (or use non-stick spray).
2. Make the Batter
- Combine cake mix, brownie mix, eggs, water, and oil. Mix until smooth.
- Fold in chocolate chips.
3. Bake the Cake
- Pour batter into 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 simmering (don’t boil).
- Pour hot cream over chocolate chips; let sit 2-3 minutes, then whisk until smooth.
- Drizzle ganache over cooled cake.
5. Serve
- Slice and serve! Enjoy as is, or with ice cream.
Cooking Notes
- Properly grease and flour your bundt pan to prevent sticking.
- Don’t overbake! Test for doneness with a toothpick.
Variations
- Nutty Brownie Cake: Add ½ cup chopped nuts.
- 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.
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, whipped cream, or fresh berries are all delicious options.
Can I skip the ganache?
Absolutely! Dust with powdered sugar for a simple finish.
This Chocolate Brownie Cake is a decadent treat that’s sure to impress! Enjoy!
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