Description
This decadent Brownie Bundt Cake combines rich brownie and dark chocolate fudge cake mixes into a moist, fudgy dessert. Enhanced with mini semi-sweet chocolate chips folded into the batter and topped with a luscious semi-sweet chocolate ganache, this cake is perfect for any chocolate lover looking for a show-stopping treat.
Ingredients
Scale
Cake Batter
- 18.3 ounce box brownie mix
- 15.25 ounce box dark chocolate fudge cake mix
- 4 large eggs
- 1 1/4 cups water
- 1 cup vegetable oil
- 1/4 cup sour cream
- 10 ounce mini semi-sweet chocolate chips
Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F and grease your Bundt pan generously. Make sure to coat all the grooves well to prevent the cake from sticking.
- Mix batter: In a large mixing bowl, combine the brownie mix, dark chocolate fudge cake mix, eggs, water, vegetable oil, and sour cream. Stir until the mixture is smooth and fully incorporated, using a handheld mixer or mixing by hand.
- Add chocolate chips: Gently fold the mini semi-sweet chocolate chips into the batter to distribute them evenly without overmixing.
- Fill Bundt pan: Pour the batter into the prepared Bundt pan, smoothing the top surface. Tap the pan a few times on the counter to settle the batter and release any air bubbles.
- Bake the cake: Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs attached.
- Cool the cake: Remove the Bundt pan from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully invert the pan onto a wire rack to release the cake and let it cool completely before decorating.
- Prepare ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer but does not boil. Pour the hot cream over the semi-sweet chocolate chips in a bowl, and stir until the ganache is smooth and glossy.
- Decorate and serve: Drizzle the cooled Bundt cake with the chocolate ganache, letting it flow naturally down the sides. Slice the cake and serve immediately to enjoy its rich chocolate flavor.
Notes
- For easier cake release, you can dust the Bundt pan with flour after greasing.
- Make sure the cake is completely cool before adding ganache to prevent it from melting too much.
- Mini chocolate chips add texture but can be substituted with regular chips chopped in smaller pieces if desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
