Indulge in the ultimate chocolate experience with our Chocolate Fudge Bundt Cake topped with a Silky Ganache. This recipe is a chocolate enthusiast’s dream come true, merging the rich intensity of a chocolate cake with the dense, moist texture of a fudge brownie. It’s not just a dessert; it’s an adventure in chocolate that you can create right in your kitchen.
Starting with a simple blend of boxed chocolate cake mix and fudge brownie mix, this cake takes convenience to a gourmet level. The addition of four large, room-temperature eggs ensures a smooth batter, giving the cake its light yet rich texture. The vegetable oil contributes to the moistness, making every bite melt in your mouth. The use of room-temperature water is a small but significant step, helping the ingredients blend seamlessly for a uniform texture.
Baking this cake in a Bundt pan isn’t just about the distinctive shape; it’s about ensuring even cooking, so every slice is as perfect as the last. The cake emerges from the oven with a delicate crust, fragrant with chocolate, ready to be adorned with the pièce de résistance – the silky ganache.
The ganache, a blend of heavy whipping cream and semi-sweet chocolate chips, is the crowning glory of this culinary masterpiece. When poured over the cooled cake, it adds a layer of creamy richness that complements the deep chocolate flavor of the cake. The ganache sets into a smooth, glossy coating that not only looks spectacular but also adds a luxurious texture contrast to the tender crumb of the cake.
This Chocolate Fudge Bundt Cake with Silky Ganache is perfect for special occasions, celebrations, or as a weekend baking project to impress your family and friends. It’s a testament to how simple ingredients, when combined thoughtfully, can create a dessert that’s not just tasty but also a feast for the eyes.
Table of contents
Chocolate Brownie Cake Recipe
For the Cake:
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
- 4 large eggs, at room temperature
- 1 ¼ cups water, at room temperature
- 1 cup (218 g) vegetable oil
For the Ganache:
- 1 cup (238 g) heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate chips
Creating the Cake:
- Begin by preheating your oven to 350°F (175°C). Prepare a 10-inch Bundt pan by generously spraying it with nonstick cooking spray. This prevents the cake from sticking and ensures a beautiful shape.
- In a large mixing bowl, combine the chocolate cake mix and fudge brownie mix. Add in the eggs, water, and vegetable oil. Whisk these ingredients together for about 2 minutes or until the mixture is mostly smooth and the lumps are gone. This process creates a rich, chocolatey batter.
- Carefully pour the batter into your prepared Bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes. The cake is ready when a toothpick inserted into the cake comes out with a few moist crumbs but no wet batter.
- After baking, let the cake cool in the pan for up to 10 minutes. This step is essential as it allows the cake to set and reduces the chances of it breaking. Then, gently turn the cake out onto a cooling rack and allow it to cool for an additional 30 minutes. This ensures the cake is completely cool before applying the ganache.
Making the Ganache:
- Pour the heavy whipping cream into a microwave-safe bowl. Heat the cream in the microwave for 45 seconds to 1 minute, or until it’s simmering. Be careful not to overheat as this can cause the cream to spill over.
- Add the semi-sweet chocolate chips directly into the hot cream. Let this sit undisturbed for about 5 minutes. The heat from the cream will gently melt the chocolate chips.
- After 5 minutes, whisk the cream and chocolate together until the mixture is shiny and smooth. This takes about 1 minute. The result is a rich, silky ganache.
- To finish, pour the ganache over the cooled cake. The ganache will add a luxurious, glossy finish, making it irresistible.
Serve this decadent Chocolate Fudge Bundt Cake with its silky ganache for a truly indulgent experience. Perfect for special occasions or as a treat for chocolate lovers!
Chocolate Brownie Cake FAQS
What Makes Brownies Different from Cake?
Brownies and cakes, while both beloved in the world of desserts, have distinct differences. The texture is the most notable contrast. Brownies are denser and fudgier, owing to a higher ratio of fat (butter or oil) to flour, and less leavening agents like baking powder or soda. Cakes, on the other hand, are lighter and airier, with a higher proportion of flour and leavening agents, which gives them a fluffy, sponge-like texture. Additionally, brownies often have a higher chocolate content, which contributes to their rich, intense chocolate flavor compared to the typically milder chocolate flavor of cakes.
How Many Calories in a Chocolate Brownie Cake?
The calorie content in a chocolate brownie cake can vary widely based on the recipe and portion size. On average, a standard piece of homemade chocolate brownie cake might contain anywhere between 200 to 400 calories. However, for more accurate calorie information, it’s best to consult the specific recipe or nutritional information if it’s a store-bought or bakery item.
Is a Brownie a Cookie or a Cake?
Brownies are often considered a form of cake. They are typically baked in a similar manner to cake, in a flat and sliced format. However, they have a denser, moister texture than traditional cakes, aligning them somewhat with cookies. The debate between categorizing them as a cookie or a cake can be subjective, but generally, due to their size, shape, and eating occasion, brownies are most commonly classified as a type of cake.
Why Are My Brownies More Like Cake?
If your brownies are turning out more like cake, it could be due to a few factors. The most common reason is the ratio of ingredients used. Too much flour or the addition of too many leavening agents like baking powder or baking soda will give brownies a cake-like texture. Also, overbeating the batter can incorporate too much air, making them lighter and cakier. For denser and fudgier brownies, focus on a higher fat-to-flour ratio, minimal to no leavening agents, and mix just until the ingredients are combined.