Brownie Cake
This Brownie Cake combines the rich, fudgy texture of brownies with the moist, airy feel of chocolate cake, topped with a silky chocolate ganache.
Equipment
- Bundt Pan
- Mixing bowl
- Electric Mixer
- Cooling Rack
Ingredients
Cake Ingredients
- 15.25 oz chocolate cake mix any preferred brand
- 18.3 oz fudge brownie mix
- 4 large eggs
- 1 1/4 cups water
- 1 cup vegetable or canola oil
- 1/2 cup mayonnaise for moisture
- 1 cup semi-sweet chocolate chips
Chocolate Ganache
- 1 cup heavy whipping cream
- 2 cups chocolate chips semi-sweet or dark
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise.
- Mix well using an electric mixer until smooth.
- Fold in the chocolate chips.
- Grease a 12-cup Bundt pan and pour the batter evenly into it.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Let the cake cool for 10-15 minutes before removing from the pan.
- For the ganache, heat the heavy cream until steaming but not boiling.
- Pour hot cream over the chocolate chips and let sit for 2-3 minutes.
- Whisk until smooth and glossy.
- Pour ganache over the cooled cake and let set before slicing.
Notes
Serve with ice cream or coffee for the best experience. Store in an airtight container for up to 5 days.