Eggs: Helps bind ingredients, creates structure, and adds richness.
Water: Ensures proper hydration and smooth batter consistency.
Oil: Guarantees moisture, tender crumb, and prevents dryness.
For Decadent Topping:
Heavy Whipping Cream: Creates luxurious, silky ganache with incredible smoothness.
Semi-Sweet Chocolate Morsels: Delivers concentrated chocolate flavor and glossy finish, choose high-quality brands with at least 50% cocoa content for best results.
Tools to Use for Chocolate Brownie Cake
Bundt Pan: Essential for creating the cake's signature ring shape and even baking.
Sifter: Perfect for blending dry ingredients smoothly without lumps.
Whisk: Great for mixing batter and ensuring everything combines perfectly.
Large Mixing Bowl: Needed for combining cake and brownie mixes with wet ingredients.
Measuring Cups and Spoons: Critical for accurately measuring ingredients.
Cooling Rack: Helps cake cool evenly and prevents soggy bottom.
Saucepan: Used for heating cream and making chocolate ganache.
Spatula: Helpful for scraping batter and spreading ganache.
How to Make a Rich Chocolate Brownie Cake
Oven Preparation Warm up your kitchen companion to a cozy 350°F, creating the perfect environment for baking magic.
Mixing Magic Blend the cake and brownie mixes in a large bowl, creating a smooth, anticipation-filled base for your delectable dessert.
Liquid Symphony Introduce eggs, water, and oil to the mix, whisking with enthusiasm until the batter transforms into a silky, uniform canvas.
Bundt Pan Transformation Gently pour the mixture into your elegant bundt pan, allowing it to settle and promise deliciousness.
Baking Adventure Place the pan in the oven, letting it dance and transform for 50-55 minutes until perfectly golden and irresistible.
Cooling Ritual Allow the cake to rest first in its pan, then transfer to a cooling rack, letting anticipation build.
Ganache Glory Heat cream until it whispers with tiny bubbles, then welcome chocolate morsels, creating a smooth, glossy waterfall of flavor.
Final Flourish Drape the luxurious ganache over the cooled cake, transforming it into a decadent masterpiece ready to delight.
Flavor Boosting Tips for Chocolate Brownie Cake
Add a ribbon of cream cheese mixture or fruit preserves in the center of the batter for an unexpected burst of flavor.
Fold in chopped walnuts, pecans, or almonds to give the cake extra texture and a delightful nutty undertone.
Swap the traditional mixes with gluten-free alternatives to make this dessert friendly for those with dietary restrictions.
Experiment with different ganache variations like salted caramel, espresso-infused chocolate, or white chocolate drizzle to elevate the cake's richness.
Serving Chocolate Brownie Cake with Flair
Decadent Dessert Plate: Create an elegant presentation by dusting the chocolate ganache with powdered sugar and adding fresh raspberries around the cake's base for a pop of color and tangy contrast.
Gourmet Coffee Companion: Serve thick slices alongside a rich espresso or cappuccino to enhance the chocolate's deep flavor profile, allowing guests to enjoy a luxurious after-dinner treat.
Ice Cream Indulgence: Top warm cake slices with a scoop of vanilla bean ice cream, letting the cold creaminess melt slightly against the rich, warm chocolate cake for a sensational temperature and texture combination.
Elegant Garnish Option: Sprinkle chopped toasted almonds or hazelnuts over the ganache to add a delightful crunch and nutty undertone that complements the cake's smooth chocolate essence.
Storing and Reheating Chocolate Brownie Cake Made
Fridge Fresh Technique: Store the chocolate brownie cake in an airtight container inside the refrigerator for up to 5 days, ensuring the ganache remains smooth and the cake retains its delectable moisture.
Counter Charm: When keeping at room temperature, cover the cake loosely with plastic wrap and consume within 2-3 days for optimal taste and texture.
Freezer Magic: Slice the cake into individual portions, wrap each tightly in plastic wrap and aluminum foil, then store in freezer bags for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Smart: Always let refrigerated cake sit at room temperature for 15-20 minutes before enjoying, allowing the ganache to soften and flavors to bloom, creating a more luxurious dessert experience.
Indulgent chocolate brownie cake merges rich chocolate cake with fudgy brownie textures for an irresistible dessert. Chocolate lovers will savor each dense, moist slice that promises pure decadence and delightful satisfaction.
Ingredients
Scale
12 oz (340 g) semi-sweet chocolate morsels
1 cup heavy whipping cream
1 ¼ cups water
1 cup oil
4 large eggs
1 box chocolate cake mix
1 box fudge brownie mix
Instructions
Preparation: Preheat the oven to 350°F (175°C) and generously coat a 10-inch bundt pan with butter or cooking spray to prevent sticking.
Mixing Dry Ingredients: Sift chocolate cake mix and brownie mix together in a large mixing bowl, eliminating any potential lumps for a smooth texture.
Combining Wet and Dry Components: Incorporate eggs, water, and vegetable oil into the dry mixture, whisking vigorously for 2-3 minutes until the batter achieves a uniform, silky consistency.
Baking Process: Pour the chocolate batter into the prepared bundt pan, ensuring an even distribution, and bake for 50-55 minutes until a toothpick inserted near the center reveals minimal moist crumbs.
Cooling Stage: Allow the cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely for an additional 30 minutes.
Ganache Creation: Heat heavy cream in a saucepan until it reaches a gentle boil, then remove from heat and add chocolate morsels. Let sit briefly before whisking into a glossy, smooth ganache.
Finishing Touch: Once the cake has cooled entirely, drizzle the warm ganache over the top, allowing it to elegantly cascade down the cake’s sides.
Notes
Measure Ingredients Precisely: Use exact measurements to ensure the perfect texture and consistency of your brownie cake.
Room Temperature Matters: Let eggs and other refrigerated ingredients sit out for 30 minutes before mixing to create a smoother batter.
Prevent Sticking Carefully: Grease the bundt pan thoroughly, paying extra attention to all crevices to easily release the cake.
Ganache Timing is Critical: Pour the ganache when it’s warm but not hot, allowing it to set beautifully without sliding off the cake completely.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.