Are you one of those with a sweet tooth that you can’t do without it? Then, here’s a sweet dish you’ll love! Chocolate Brownie Cake is a treat that will give a special experience to your taste buds. This cake recipe is a perfect treat for brownie lovers, and you can make the most of it warm with vanilla ice cream. It’s such a simple recipe that you can easily prepare it within an hour at home.
This delectable Brownie Chocolate Cake is the best chocolate cake I’ve ever made. I bake it for every occasion, including for holidays! The trick to making this cake is that it uses a box of cake mix and a box of brownie mix together to give you this extremely delicious, decadent Chocolate Brownie Cake.
Ingredients:
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For the Cake:
1 box chocolate cake mix
1 box fudge brownie mix
4 large eggs
1+1/4 cup water
1 cup oil
For the Ganache:
1 cup heavy whipping cream
1 (12oz) bag semi-sweet chocolate morsels
Directions:
For the Cake:
Preheat oven at about 350 degrees. Prepare a bundt pan with spray bakers or use the butter/flour technique.
In a large bowl, combine the first five ingredients and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into the bundt pan prepared and bake for 50-55 minutes.
When baking is done, remove the cake and allow it to cool up to five minutes in the pan. Turn the cake out carefully onto a cooling rack and cool for another 30 minutes.
For the Ganache:
In a large microwave-safe bowl, put the heavy whipping cream and heat for around 2 minutes. You just want the cream to boil.
Put the chocolate morsels carefully into cream … it can rise and bubble, and that’s okay.
Let them sit for five minutes. Whisk the chocolate and cream for about 1 minute, until shiny and smooth.
Pour over refrigerated cake, and serve.
Ingredients
- For the Cake:
- 1 box chocolate cake mix
- 1 box fudge brownie mix
- 4 large eggs
- 1+1/4 cup water
- 1 cup oil
- For the Ganache:
- 1 cup heavy whipping cream
- 1 (12oz) bag semi-sweet chocolate morsels
Instructions
For the Cake:
Preheat oven at about 350 degrees. Prepare a bundt pan with spray bakers or use the butter/flour technique.
In a large bowl, combine the first five ingredients and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into the bundt pan prepared and bake for 50-55 minutes.
When baking is done, remove the cake and allow it to cool up to five minutes in the pan. Turn the cake out carefully onto a cooling rack and cool for another 30 minutes.
For the Ganache:
In a large microwave-safe bowl, put the heavy whipping cream and heat for around 2 minutes. You just want the cream to boil.
Put the chocolate morsels carefully into cream ... it can rise and bubble, and that's okay.
Let them sit for five minutes. Whisk the chocolate and cream for about 1 minute, until shiny and smooth.
Pour over refrigerated cake, and serve.