Instructions:
Preparing the Cake
Preheat the oven: These two steps will make sure your oven is hot when you get ready to bake.
Prepare the Bundt Pan: Generously spray a bundt pan with baker’s spray. If you do not have baker’s spray, butter and dust with flour to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the chocolate cake mix with the fudge brownie mix. Sifting breaks up lumps and helps prevent them from entering the batter.
Combine Wet And Dry: Pour the eggs and water (or oil) into the dry ingredients. Whisk for 1 to 2 minutes, or until mostly smooth.
Make Your Own Bundt Cake
Grease the Bundt Pan: As with most recipes, the best place to start is to take our handy advice, right off the bat!
Bake: Put the pan into the oven and bake for 50-55 minutes. At the 50-minute mark, test for doneness with a toothpick or cake tester — it should emerge clean or with just a few crumbs — when the cake is done.
Cool the Cake: Once the cake is done baking, take it out of the oven and allow it to cool in the pan for 5 minutes. Finally, tip the cake out onto a cooling rack and leave to cool completely for at least half an hour before spreading on the ganache.
Preparing the Ganache
Heat the Cream: In a large, microwave-safe bowl, add the heavy whipping cream and heat in the microwave for 2 minutes or until it starts to boil.
Add the chocolate: Carefully sprinkle the semi-sweet chocolate morsels into the hot cream and let it sit for about 5 minutes without stirring to allow the chocolate to melt.
About 5 minutes in, mix until smooth: Whisk the mixture is smooth and shiny, about 1 minute. If lumps remain, briefly heat and whisk again.
Add the Ganache: When the cake is completely cool, pour the ganache on top, spreading it over the top with a spatula if necessary, for a shiny, decadent coating.
Serving Suggestions:
This Chocolate Brownie Cake is so rich, it is served with few simple accouterments:
Fresh Berries: Pair with fresh strawberries or raspberries for a splash of color and a bright, tangy counterpoint to the chocolate.
Whipped Cream: A dollop of whipped cream on each slice makes for a light, airy counterpoint to the density of the cake.
Ice Cream: Vanilla or coffee ice cream pairs beautifully with the rich chocolate flavor and provides a cool contrast.
Mocha: A shot of espresso or a cup of coffee enhances the chocolate in this cake while balancing the sweetness.
Storage and Freezing Tips:
This cake keeps well, so it’s an excellent choice for a make-ahead dessert.
Room Temperature: The cake can be stored in an airtight container at room temperature for up to 3 days.
Refrigeration: To prevent the ganache from melting in warmer climates, keep the cake in the refrigerator for up to a week. For the best texture, let it come to room temperature before serving.
Freezing: Freeze the cake for up to 3 months. Tightly wrap it in plastic wrap, then in aluminum foil. Defrost in the refrigerator overnight then let come to room temperature.
Recipe Variations:
Add Espresso Powder: For an even deeper flavor, add a teaspoon of espresso powder to the cake batter to amplify the sensation of the chocolate.
Chocolate Chip Surprise: Mix in a handful of chocolate chips or chopped nuts to the batter for a surprise bite in each bite.
Mint Chocolate Ganache: Add a drop of peppermint extract to the ganache for one in a lineup of fun, festive mint-chocolate counterfeits.
Raspberry Drizzle: For a fruity flair, drizzle some raspberry sauce over the ganache.
Salted Caramel Topping: For a decadent salty-sweet treat, drizzle salt-covered caramel sauce over the ganache.
Conclusion:
This Chocolate Brownie Cake is my ultimate dessert for myself (serious chocoholic here) — it’s a rich, fudgy cake topped with an over-the-top ganache. Whether you make it for a special occasion or simply to treat yourself, this cake is bound to tame any chocolate craving. It’s a dessert that you’ll want to make, again and again, due to its easy preparation and impressive looking presentation.
Slice it up, and have the best chocolate treat ever!
