Chocolate Brownie Bundt Cake with Rich Chocolate Ganache Recipe

Introduction

This Chocolate Brownie Bundt Cake is a decadent treat that combines the rich flavors of chocolate cake and fudgy brownies in one moist, irresistible dessert. Topped with a glossy chocolate ganache, it’s perfect for special occasions or whenever you need a chocolate fix.

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)

Instructions

1. Step 1: Preheat oven to 350 degrees. Generously grease and flour a 10-cup bundt pan to prevent sticking.
2. Step 2: In a large bowl, beat together both the chocolate cake mix and brownie mix with the eggs, oil, and water until mostly smooth. Fold in the mini chocolate chips gently.
3. Step 3: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: Remove from oven and place on a wire rack. Let cool for 10 minutes, then invert the bundt pan to release the cake onto the wire rack and cool completely.
5. Step 5: To make the ganache, place the semi sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil, then pour it over the chocolate chips. Let sit for a few minutes before whisking until smooth and shiny.
6. Step 6: Pour the ganache evenly over the cooled cake. Slice and serve to enjoy the rich chocolate delight.

Tips & Variations

• For extra texture, add chopped nuts like walnuts or pecans to the batter along with the mini chocolate chips.
• Use dark chocolate chips instead of semi sweet for a richer ganache flavor.
• If you don’t have a bundt pan, you can bake this batter in a greased 9×13 inch pan; adjust baking time accordingly.
• Allow the ganache to set slightly before serving if you prefer a thicker glaze on your cake.

Storage

Store the cake covered tightly at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow the cake to come to room temperature before serving for the best flavor. Leftover ganache can be refrigerated and gently reheated before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie and cake batter instead of mixes?

Yes, you can substitute with your own brownie and chocolate cake recipes, but make sure the combined batter consistency is similar to the mix instructions for best results.

What if I don’t have mini chocolate chips?

You can use regular-sized chocolate chips or chop a chocolate bar into small pieces. Mini chips distribute chocolate more evenly but any chocolate bits will add delicious pockets of melted chocolate.

Chocolate Brownie Bundt Cake with Rich Chocolate Ganache Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Chocolate Brownie Bundt Cake is a decadent dessert combining rich chocolate cake and fudgy brownie in one impressive bundt shape. Topped with a luscious semi-sweet chocolate ganache, it’s perfect for chocolate lovers looking for a crowd-pleasing treat that blends the best of both worlds – moist cake and dense brownie. Easy to prepare with boxed mixes and finished with homemade ganache for an elegant touch.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bundt Cake

• 1 (15.25 oz) chocolate cake mix
• 1 (18.3 oz) brownie mix
• 4 large eggs
• 1 1/4 cups water
• 1 cup vegetable oil
• 1 cup mini chocolate chips

Ganache

• 12 ounces semi-sweet chocolate chips or chopped chocolate
• 1 cup heavy cream

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan to ensure the cake will release easily after baking.
2. Mix the batter: In a large mixing bowl, combine the chocolate cake mix, brownie mix, eggs, oil, and water. Beat together until the batter is mostly smooth and well combined. Then fold in the mini chocolate chips to add bursts of chocolatey texture throughout the cake.
3. Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked. Remove from oven and place on a wire rack to cool for 10 minutes. Then invert the cake onto the wire rack and let it cool completely.
4. Prepare the ganache: Put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Pour the hot cream over the chocolate chips and let it stand for a few minutes to soften the chocolate. Whisk until the ganache becomes smooth, glossy, and evenly combined.
5. Finish and serve: Pour the ganache evenly over the cooled bundt cake, allowing it to drip beautifully over the sides. Serve immediately or let the ganache set slightly before slicing for cleaner cuts.

Notes

• Be sure to grease and flour the bundt pan well to prevent sticking.
• Use a toothpick to check doneness; the baking time may vary depending on your oven.
• For a richer ganache, use chopped chocolate instead of chips if preferred.
• This cake is best served at room temperature to enjoy the full flavor and texture.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Chocolate Bundt Cake, Brownie Cake, Chocolate Ganache Cake, Easy Chocolate Dessert, Chocolate Bundt Dessert