Description
Swiss chocolate brownie cake delivers rich, indulgent layers of intense cocoa bliss. Silky ganache and deep chocolate notes create a dessert experience that melts hearts with pure deliciousness you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 box chocolate cake mix
- 1 box fudge brownie mix
- 1 cup oil
- 4 large eggs
- 1 ¼ cups water
Liquid/Dairy Components:
- 1 cup heavy whipping cream
Chocolate Components:
- 12 ounces (340 grams) semi-sweet chocolate morsels
Instructions
- Prepare the oven by heating to 350°F (175°C) and thoroughly grease a 10-inch (25-centimeter) bundt pan with butter or cooking spray.
- In a large mixing bowl, meticulously sift together the chocolate cake mix and brownie mix, ensuring no lumps remain.
- Crack three large eggs into the dry mixture, then add of water and of vegetable oil.
- Vigorously whisk the ingredients until the batter becomes completely smooth and free of any dry patches, about 2-3 minutes.
- Carefully transfer the rich chocolate batter into the prepared bundt pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove the cake from the oven and allow it to cool inside the pan for 15 minutes to prevent structural collapse.
- Gently invert the cake onto a wire cooling rack and let it cool completely for an additional 30 minutes.
- For the ganache, pour of heavy cream into a saucepan and heat until it reaches a gentle boil.
- Immediately remove the cream from heat and add of chocolate morsels, letting them sit for 1 minute.
- Whisk the chocolate and cream together until a glossy, smooth ganache forms.
- Once the cake has cooled completely, slowly pour the warm ganache over the top, allowing it to cascade down the sides of the cake.
Notes
- Frost generously with ganache when the cake has completely cooled to prevent melting and ensure smooth chocolate coverage.
- Store leftover cake in an airtight container at room temperature for up to 3 days, maintaining its rich moisture and texture.
- Check cake doneness by inserting a toothpick in the center – it should come out with a few moist crumbs, indicating perfect brownie-like consistency.
- Allow cake to rest for 10-15 minutes in the pan after baking to help it set and prevent potential crumbling when removing.
- For extra decadence, sprinkle sea salt or crushed nuts over the ganache before it completely sets to add delightful crunch and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 520 kcal
- Sugar: 42g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg