Instructions
1. Preheat & Prepare
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan (or use baking 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 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 until it simmers (don’t boil).
- Pour hot cream over chocolate chips; 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 treat.
Cooking Notes
- Grease your bundt pan well to prevent sticking!
- Don’t overbake – a toothpick test is your friend.
Variations
- Nutty Brownie Cake: Add ½ cup chopped nuts (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?
Ice cream, whipped cream, or fresh berries are all delicious pairings.
Can I skip the ganache?
Absolutely! Dust with powdered sugar for a simpler presentation.
This Chocolate Brownie Cake is a guaranteed crowd-pleaser! Enjoy!
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