Chocolate Brownie Cake

Cakes that are topped with ganache can be stored in a few different ways. It will last at room temperature for up to two days. Or, you can store it in the refrigerator for up to 5 days. And finally, if you want to save the cake for an extended time, it can be frozen for up to a month.

Cake

▢1 box (15.25 ounces) chocolate cake mix▢1 box (18.3 ounces) fudge brownie mix▢4 large eggs, room temperature▢1 ¼ cups water, room temperature▢1 cup (218 g) vegetable oil

Ganache

▢1 cup (238 g) heavy whipping cream▢1 bag (12 ounces) semi-sweet chocolate chips

Instructions

Cake

Preheat oven to 350°F. Spray a 10-inch Bundt Pan with nonstick cooking spray.

To a large bowl, add cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes, or until lumps are mostly gone.

Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.

When done baking, remove the cake from the oven and allow it to cool in the pan for up to 10 minutes. Then, carefully turn the cake out onto a cooling rack and cool for about 30 more minutes.

Ganache

To a microwave-safe bowl, add whipping cream. Heat for 45 seconds to a minute, or until the cream is simmering.

Carefully pour the chocolate chips into the boiling cream.

Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.

Pour over cooled cake and serve.