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Chocolate Brownie Cake with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 14 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Brownie Cake combines the rich flavors of chocolate cake and fudgy brownies into one decadent dessert. Moist and dense with chunks of chocolate chips throughout, it's topped with a luscious homemade chocolate ganache for the perfect finishing touch. Ideal for special occasions or an indulgent treat, this cake offers a delightful twist on traditional brownies and chocolate cake.

Ingredients

Cake Batter

  • 15.25 ounces chocolate cake mix
  • 18.3 ounces fudge brownie mix
  • 4 large eggs
  • 1¼ cups water
  • 1 cup vegetable oil (or canola oil)
  • ½ cup mayonnaise
  • 1 cup semi-sweet chocolate chips

Ganache

  • 1 cup heavy whipping cream
  • 2 cups chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cake.
  2. Prepare Batter: In a large mixing bowl, combine the chocolate cake mix, fudge brownie mix, eggs, water, vegetable oil, and mayonnaise. Mix well using a spoon or an electric mixer until fully combined. Gently fold in the semi-sweet chocolate chips to evenly distribute them.
  3. Prepare Pan: Lightly spray a 12-cup bundt pan with non-stick cooking spray to prevent sticking. Spread the batter evenly into the bundt pan, smoothing the top as needed.
  4. Bake Cake: Bake in the preheated oven for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  5. Cool Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Afterward, carefully remove it from the bundt pan and transfer to a cooling rack to cool completely.
  6. Prepare Ganache: Once the cake is fully cooled, heat the heavy whipping cream in a small saucepan over medium heat or microwave it until steam rises but it does not boil.
  7. Combine Ganache: Pour the hot cream over the 2 cups of chocolate chips placed in a small bowl. Cover the bowl with a plate to trap heat and let sit for 2 to 3 minutes, allowing the chocolate to soften.
  8. Whisk Ganache: Whisk the cream and chocolate together until a smooth, glossy ganache forms with a velvety texture.
  9. Glaze Cake: Pour the ganache evenly over the cooled brownie cake, allowing it to drizzle down the sides for an elegant look.
  10. Serve: Slice and serve this rich and indulgent brownie cake at room temperature for the best flavor and texture.

Notes

  • You can substitute vegetable oil with canola oil for a slightly lighter texture.
  • Mayonnaise in the batter helps keep the cake moist and tender.
  • Use high-quality chocolate chips (semi-sweet, milk, or dark) for best flavor.
  • Ganache can be made ahead and refrigerated; rewarm gently before pouring over cake.
  • Ensure the cake is fully cooled before adding ganache to prevent melting.
  • Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Find it online: https://suerecipe.com/chocolate-brownie-cake-with-chocolate-ganache-recipe/