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The Cake We Love-Chocolate Brownie Bundt Cake

Print Recipe
Prep Time 20 minutes
Course Dessert
Cuisine American
Servings 14

Equipment

  • 1 Mixing Bowl or Mixer
  • 1 Bundt Pan (at least 12 cups in size. If you have a smaller pan your cake will take longer to bake and it's possible the mix won't fit into your pan.)

Ingredients
  

  • 1 15.25oz box of chocolate cake mix. I love the ones with pudding, but any will do.
  • 1 18.3 oz box of fudge brownie mix. Again any brand is fine.
  • 1 Tbs Dry instant coffee (optional)
  • 4 Large Eggs
  • 1 ¼ Cup Cup of water
  • 1 Cup Vegetable oil (you could use avocado or canola as well.)
  • ½ Cup Mayonaise (I know this seems weird - trust me)
  • 1 Cup Chocolate Chips (I use super dark but whatever you love is fine!)

Ganache

  • 1 Cup Heavy Whipping Cream
  • 2 Cups Chocolate Chips (again whatever kind you love best.)

Other Toppings

  • Sprinkles or whatever your heart desires

Instructions
 

  • Preheat your oven to 350℉
  • Spray your bundt pan. I won't say lightly because sometimes it can be difficult for your finished product to release from the pan. I generously spray, usually with Baker's Joy or equivalent. I will sometimes even butter the bottom of the pan using a paper towel and spray the rest.
  • Pour all your dry ingredients into the electric mixing bowl or large bowl (this is easily done by hand.) Mix well.
  • Add all remaining wet ingredients. (Eggs, Oil, Mayo) and mix well.
  • Add one cup of chocolate chips and fold (mix) in.
  • Evenly pour the mixture into your sprayed and or buttered bundt pan.
  • Bake 45-50 minutes (sometimes mine has taken as long as an hour- just keep checking) until your toothpick or skewer is clean.
  • Remove from oven and let cool 15-20 minutes, then invert and let it finish cooling on a rack. I make this as early in the day as I can so it fully cools before needing to put on the ganache. There's no rush, this isn't British Bake Off
    You may need to run a butter knife around the edge of your pan both inside and outside to loosen a bit before turning the cake out onto the rack.
  • Once your cake is cool. Make your ganache. Heat your cream in a saucepan until steaming. You do NOT want this to boil. OR use the microwave. Heat your cream 30 seconds at a time (or less depending on your microwave) until the milk is steaming. Whichever way you do this once the cream is steaming, pour over your chocolate chips. Cover and let stand a few minutes to allow the chocolate to soften. Then whisk together until you have a glossy ganache.
  • Put your cake on the cake stand or plate, pour your ganache over the cake add sprinkles or nothing at all, and serve.