Name: Chocolate Brownie Cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 box chocolate cake mix; 1 box fudge brownie mix; 4 large eggs; 1+1/4 cup water; 1 cup oil; 1 cup heavy whipping cream; 12 oz semi-sweet chocolate morsels

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Hey there, chocolate lover! You know how sometimes you want a cake that’s both light enough to feel party-ready and dense enough to satisfy a brownie craving? It sounds like asking two recipes to share a plate—but trust me, they get along just fine. Picture a Bundt pan delivering soft, tender crumb alongside those gooey brownie pockets that make you pause mid-bite.

This isn’t some experiment that requires you to roast cacao beans or perfect Swiss meringue. You’ll use boxed mixes—yes, really—and end up with something that looks like a bakery masterpiece. While it’s baking, you can catch up on a podcast or tidy the living room. Soon enough, you’ll have a rich, soaring chocolate ring that practically glistens.

Why You’ll Love It

Ever tried to please a crowd with one dessert and felt stuck between light-and-fluffy clan versus fudgy-rich brigade? This cake bridges both. By combining chocolate cake mix with brownie mix, you get a tender lift and just enough density to feel indulgent. It’s like a workflow optimization for your taste buds.

The magic happens in the oven: the heat perks up the cake’s structure while allowing tiny brownie nooks to stay delightfully under-baked. As you slice, each piece showcases those fudgy pockets—almost like finding secret chocolate caves. Then there’s the ganache: glossy, pourable, and cool enough to hold soft drips along the Bundt’s curves. This cake doesn’t just taste good; it looks like you spent hours fussing (when really you just followed a quick process).

Timing and Servings

Plan on about 20 minutes of active prep. That’s plenty of time to whisk, chat on the phone, or daydream about your next book club pick. Baking takes roughly 50 to 55 minutes, and during the final few minutes you’ll be eagerly peeking through the oven door—no shame in it. Cooling needs at least half an hour, especially if you want that ganache to shine rather than slide off into a puddle.

All in, this is a two-hour project—mostly hands-off. You’ll get 10 to 12 generous slices from a standard 10–12-cup Bundt pan. Feeding a big family? Double it. Better yet, bake two at once and freeze one for later: it disappears so fast you’ll thank yourself.

Ingredients

1 box (15.25 oz) chocolate cake mix
1 box (18.3 oz) fudge brownie mix
4 large eggs
1¼ cups water
1 cup neutral oil (vegetable or canola)
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Directions

Preheat the oven to 350°F (175°C). Grease a 10–12-cup Bundt pan thoroughly—nonstick spray works, or rub with butter and dust with flour. If your pan has deep ridges, consider parchment strips laid along the grooves to ease release.
In a large bowl, whisk the cake mix and brownie mix together. No need for a sifter, but breaking up lumps helps keep the batter silky. Think of it as quality control for your crumb.
Crack in the eggs, pour in the water and oil. Whisk vigorously for about 1–2 minutes until the batter looks cohesive. A few tiny specks are fine—overmixing can toughen cakes.
Pour the batter into your prepared pan. Give it a gentle tap on the counter to coax out large air bubbles that might create unwanted craters.
Bake on the middle rack for 50–55 minutes. Begin testing at 50 minutes by inserting a toothpick into the thickest area: you want it mostly clean, maybe with a moist crumb or two.
Once it’s done, let the cake rest in the pan for 5 minutes. That short pause prevents collapse and helps it slide out cleanly. Then invert onto a wire rack and let cool at least 30 minutes.
While the cake cools, heat the cream in a microwave-safe bowl for about 2 minutes—just to a simmer. Scatter the chocolate chips on top and wait 5 minutes; this rain-check approach delivers smoother ganache.
Whisk until glossy and lump-free. If persistent bits remain, zap for 10 seconds and whisk again. Aim for a pourable but clingy texture.
Center the cooled cake on a plate or cake stand. Pour the ganache over, starting at the middle so it gently cascades down the sides. Use an offset spatula for precision or simply tilt the cake for dramatic drips.

Variations

Espresso Upgrade: Stir 1 teaspoon of instant espresso powder into the batter. Chocolate flavor intensifies, and you get a subtle coffee buzz.
Nutty Crunch: Fold in ½ cup chopped walnuts or pecans for textural contrast. Toast them lightly first for extra depth.
Mint Infusion: Add a couple drops of peppermint extract to the ganache. It’s like a holiday concert in your mouth—cool and comforting.
Berry Swirl: Drizzle homemade raspberry sauce atop the ganache. The bright fruit cuts through the richness beautifully.
Salted Caramel: Swirl caramel sauce on the ganache and sprinkle with flaky sea salt. Sweet meets salty in perfect harmony.

Storage & Reheating Tips

Keep slices at room temperature in an airtight container for up to three days. If your kitchen gets warm, store in the fridge but let pieces sit 15 minutes at room temp before serving so the ganache softens. To freeze, wrap the cake in plastic, then aluminum foil, and stash for up to three months. Thaw overnight in the fridge, then bring to room temperature. Feeling nostalgic? A 5–7 second zap in the microwave revives that fresh-baked warmth.

FAQs

Can I use dark chocolate chips for the ganache? Absolutely. Chips labeled 60% cacao or higher will yield a deeper, more intense chocolate note. Taste the mixture as you whisk; you might add a splash more cream if it feels too thick.

My cake stuck to the pan—what now? First, gently run a thin knife around the edges. Invert over your serving plate; gravity often does the rest. Next time, increase your butter-and-flour coating or place parchment strips in the grooves for smoother release.

How can I make this gluten-free? Swap in a gluten-free chocolate cake mix and a gluten-free brownie mix. Keep the rest of the ingredients the same. Texture shifts slightly—less spring, more fudgy—but flavor stays spot on.

Is a 9×13 pan okay instead of a Bundt? Sure. Spread the batter evenly and check doneness around 35–40 minutes. The toothpick test still rules: look for a few moist crumbs but no raw batter.

Conclusion

This cake is proof that you don’t need to choose between airy cake and gooey brownie. With minimal prep, pantry-friendly ingredients, and a show-stopping finish, you’ll turn skeptics into fans. Whether it’s a birthday, a school bake sale, or a casual Friday at work, it delivers on taste and looks. Go ahead—slice into that Bundt ring and watch faces light up. After all, it’s hard to resist something this deliciously dual-purpose.