Ingredients
- For the Cake:
- 15.25 ounces chocolate cake mix (any chocolate cake mix, preferably with pudding in the mix, such as Betty Crocker)
- 18.3 ounces fudge brownie mix
- 4 large eggs
- 1 ¼ cups water
- 1 cup vegetable or canola oil
- ½ cup mayonnaise
- 1 cup chocolate chips (semi-sweet, milk, or dark chocolate)
- For the Ganache:
- 1 cup heavy whipping cream
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise. Stir or mix with an electric mixer until well combined.
- Fold in the chocolate chips and mix until evenly distributed.
- Lightly spray a 12-cup bundt pan with non-stick cooking spray. Spread the batter evenly into the pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Let the cake cool for 10-15 minutes in the pan before removing it to finish cooling on a cooling rack.
- While the cake cools, prepare the ganache. Heat the heavy cream in a small saucepan or microwave until steaming.
- Pour the hot cream over the chocolate chips in a small bowl. Cover the bowl with a plate for 2-3 minutes to allow the chocolate to soften.
- Whisk the cream and chocolate together until smooth and glossy.
- Once the cake is completely cool, pour the ganache over the cake.
- Serve and enjoy the decadence of this brownie cake!
Notes
- For extra richness, use dark chocolate chips for the ganache.
- This cake can be served warm with a scoop of ice cream for an indulgent dessert.
- If you prefer a less sweet option, reduce the amount of chocolate chips in the ganache.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 50g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
