Chocolate Brownie Bundt Cake

why make this recipe

This bundt cake gives you a deep chocolate taste and a fudgy texture in every slice. It is easy to make because you start with boxed mixes and add simple ingredients. It looks fancy on the table but takes less time than a scratch cake.

introduction

This Chocolate Brownie Bundt Cake mixes a cake mix and a brownie mix to make a rich, moist dessert. The cake stays soft and the ganache makes it shine. If you like other rich sweets, try this banana pudding brownies recipe for a different twist.

how to make Chocolate Brownie Bundt Cake

You mix the two dry mixes with eggs, oil, and water, fold in mini chips, and bake in a greased bundt pan. After a short cool, you make a hot cream ganache and pour it over the cake. The steps are quick and the clean up is simple.

Ingredients :

• 1 15.25 oz. chocolate cake mix
• 1 18.3 oz. brownie mix
• 4 eggs
• 1 1/4 cups water
• 1 cup oil
• 1 cup mini chocolate chips
• 1 cup heavy cream
• 12 ounces semi sweet chocolate chips (or chopped chocolate)

Directions :

1. Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
2. In a large bowl, beat both mixes, eggs, oil and water until mostly smooth. Stir in the mini chocolate chips.
3. Pour into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10 minutes before inverting the cake onto a wire rack to cool completely.
4. To make the ganache, place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips. Let stand for a few minutes, then whisk until ganache is smooth and shiny.
5. Pour ganache over cake and serve.

how to serve Chocolate Brownie Bundt Cake

Place the cooled cake on a platter and pour the ganache evenly over the top. Let the ganache set 5–10 minutes. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream if you like.

how to store Chocolate Brownie Bundt Cake

Cover leftover cake with plastic wrap or store in an airtight container. Keep at room temperature for 1–2 days. For longer storage, refrigerate up to 5 days. You can also freeze slices in a sealed bag for up to 2 months; thaw in the fridge before serving.

tips to make Chocolate Brownie Bundt Cake

• Grease and flour the pan well so the cake releases cleanly.
• Do not overmix the batter; stop when mostly smooth.
• Check the cake at 50 minutes; oven times vary. Use a toothpick to test doneness.
• Warm the ganache slightly if it firms before you pour it. Stir until glossy.

variation (if any)

• Add 1/2 cup chopped nuts for crunch.
• Swap mini chips for peanut butter chips or white chocolate chips for a different flavor.
• Stir a teaspoon of espresso powder into the batter to deepen the chocolate taste.
• Top with toasted coconut or fresh berries for contrast.

FAQs

Q: Can I use a different pan?
A: Yes. A 9×13 inch pan will work, but bake time may change. Start checking for doneness earlier.

Q: Do I need to refrigerate the cake because of the ganache?
A: If you plan to eat it within 1–2 days, you can keep it at room temperature. For longer storage, refrigerate.

Q: Can I make this dairy free?
A: Use dairy-free chocolate chips and a non-dairy cream substitute to make the ganache, and choose a dairy-free cake mix.

Q: Can I halve the recipe?
A: You can, but use a smaller pan and reduce baking time. Watch the cake and test with a toothpick.

Chocolate Brownie Bundt Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich and fudgy Chocolate Brownie Bundt Cake made from a mix of cake and brownie batters, topped with a luscious ganache.

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Ingredients

Scale 1x2x3x

• 1 15.25 oz. chocolate cake mix
• 1 18.3 oz. brownie mix
• 4 eggs
• 1 1/4 cups water
• 1 cup oil
• 1 cup mini chocolate chips
• 1 cup heavy cream
• 12 ounces semi-sweet chocolate chips (or chopped chocolate)

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Instructions

1. Preheat oven to 350°F. Generously grease and flour a 10-cup bundt pan.
2. In a large bowl, beat together both mixes, eggs, oil, and water until mostly smooth. Stir in the mini chocolate chips.
3. Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
4. Place on a wire rack and let cool for 10 minutes before inverting onto a wire rack to cool completely.
5. To make the ganache, place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil, then pour the hot cream over the chocolate chips.
6. Let the mixture stand for a few minutes, then whisk until the ganache is smooth and shiny.
7. Pour the ganache over the cooled cake and serve.

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Notes

Grease and flour the pan well to ensure easy release. Do not overmix the batter and check for doneness at 50 minutes.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg