Brownie Cake Recipe
This brownie cake is the ultimate chocolate dessert. From the decadently fudgy brownie cake made with chocolate brownie and chocolate cake mix, to the layer of silky chocolate ganache, there’s fudge flavor in every bite. What I love most about this chocolate brownie cake is how quickly and easily it comes together with just a handful of ingredients.
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 1 large mixing bowl
- 1 whisk
Ingredients
Brownie Cake
- 4 large eggs (US), room temperature
- 1¼ cups (296 ml) water, room temperature
- 1 cup (237 ml) oil
- ½ cup (120 g) sour cream, room temperature
- 1 15.25 oz. box fudge cake mix
- 1 18 oz. box brownie mix
- ½ cup (85 g) chocolate chips, optional
Chocolate Ganache
- 1½ cups (255 g) chocolate chips
- ¾ cup (177 ml) heavy cream
Instructions
- Preheat the oven to 350 F (177 C). Generously grease a 10- inch (12 cup capacity bundt pan).
- In a large mixing bowl, whisk the eggs, oil, sour cream and water together until well combined.
- Whisk in the fudge chocolate cake mix and chocolate brownie mix into the wet ingredients until well combined.
- Pour the brownie cake batter into the prepared pan.
- Bake the chocolate brownie bundt cake for about 50-55 minutes. Remove the fudge cake from the oven to cool in the pan on a cooling rack for about 10 -15 minutes.
- To remove, place a serving plate or even another cooling rack on top of the bundt pan. Invert the pan so the top of the brownie bundt cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan.Allow the cake to cool to room temperature before applying the chocolate ganache.
- Make the chocolate ganache by pouring chocolate chips and heavy cream into a microwave safe bowl. Heat the bowl for 20 seconds, remove from the microwave and gently mix the chocolate and heavy cream together. Repeat until all the chocolate has melted. Stir around the bowl in one direction until the mixture becomes thick and glossy.
- Pour or spoon the ganache over the cooled brownie cake. The ganache will remain “wet” for a long time. Allow about 1 hour for the it to set enough to slice the cake cleanly. Slice and enjoy!
Notes
Look for the signs the brownie cake is done baking. As the cake gets close to the minimum baking time, look for cracks across the surface, a non jiggly center and a toothpick that yields a few moist crumbs when inserted into the center of the cake.
Store leftover unglazed cake at room temperature: Wrap the fudge brownie bundt cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 2 days.
Store leftover glazed brownie cake in the fridge: Store the cake slices in an airtight container to the fridge for up to 5 days. Once the cake has the chocolate ganache, it’s best to store it in the fridge.
See Variations section in the blog post to make this brownie cake in different sized pans.
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