Brownie Bundt Cake
This chocolatey Brownie Bundt Cake is a great cross between a brownie and chocolate cake. It has a cake-like consistency but the richness and flavor of a brownie. Keep it in mind for the chocolate lovers in your life!
Servings: 15
Ingredients
- 1 box Duncan Hines Devil's Food Cake (15.25 oz)
- 1 box Brownies Mix (We used Ghirardelli Dark Chocolate Brownie Mix, 20 oz)
- 4 large eggs
- ¾ cup butter, melted (This is the equivalent of 1 ½ sticks butter)
- ¼ cup vegetable oil
- ½ cup sour cream (We used full fat)
- 1 teaspoon vanilla extract
- 1¼ cup Milk (We like whole or 2 percent)
- ½ cup chocolate chips (we used Toll House mini chips)
Chocolate Glaze (optional)
- 4 oz Chocolate Chips (Semisweet or Dark Chocolate Chips.)
- 3 oz heavy cream
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Grease and flour a tube pan/bundt pan.
- Add everything except for the chocolate chips to the mixing bowl. (Cake mix, brownie mix, eggs, milk, vanilla, sour cream, melted butter, vegetable oil). Mix in a mixing bowl on medium speed just until blended. (This doesn't take long, maybe 30 seconds or so.) Gently stir in the chocolate chips.
- Scoop the batter into the prepared bundt pan and bake on the rack in the middle of the oven for 45-50 minutes. ****Baking times may vary. (Ours was done at 50 minutes). Cake should spring back when lightly touched. (Toothpick test may not come out clean as there are melted chocolate chips in the batter.)
Chocolate Glaze
- Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted. Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Glaze will thicken as it cools.
Decorating the Cake
- Cool the ganache/glaze to desired consistency for spooning or drizzling over the cake. For drizzling, you can spoon it into a disposable piping bag or ziplock bag with the tip snipped away.
- Store the cake at room temperature in an airtight container or under a cake dome.
Notes
This cake can be made in advance, wrapped, and frozen for up to three months. (We like to wrap in plastic wrap followed by foil.)
To thaw, move from freezer to refrigerator the day before you need it. The following morning, move to the kitchen counter and bring to room temperature.