Fudgy Brownie Cake

 

Why do we have such a love affair with chocolate? Chocolate has been part of our culture since the 16th century. The ancient Mayans considered it sacred. Chocolate, in moderation, has been associated with so many health benefits (which we are reminded of, in countless ways, every Valentine’s Day when chocolatiers rally to boost sales). But, let’s face it, we love it because it tastes good…it’s that simple. It has an almost “naughty” appeal to it. We know we shouldn’t indulge, but just can’t resist that decadent bliss. Here’s the best one I’ve heard: Chocolate makes you happy because it contains tryptophan, which helps the body produce serotonin, a remarkable chemical that produces feelings of elation. I don’t know about you, but I associate tryptophan with turkey, which makes me sleepy, not elated. For whatever scientific mumbo jumbo reasons, there’s no denying that chocolate is a feel good food. So, today, I’m posting a recipe that is sure to satisfy your most intense craving for this luxurious treat. Do you have a hard time deciding between chocolate cake and fudge brownies? With this recipe, you don’t have to. Chocolate cake and fudgy brownie batter are combined, then topped off with a creamy ganache. This outrageous bundt cake is a chocoholic nirvana.

Preheat oven to 350° F. Grease and lightly flour bundt pan; or spray with Baker’s Joy.

Do NOT use the ingredient quantities called for on packaging. Use quantities outlined below in this recipe. You can use whatever brand and flavor brownie mix you prefer, just make sure it’s not family size (should be 8x8 pan size yield). You can also use any chocolate cake mix you desire. 

In a very large bowl, combine chocolate cake mix, brownie mix, oil, eggs and water. Blend until fully incorporated. Depending on brand and flavor of cake mix you use, you may have to adjust the water quantity. You should use 1/4 cup more water than what cake mix package calls for. (For instance, the cake mix I used calls for 1 cup of water, so I used 1-1/4 cups water.) For oil, use 1 cup, as stated in recipe below, regardless of what packaging calls for.

Pour batter into bundt pan, Bake 50 to 55 minutes, or until toothpick comes out clean. 

Cool cake completely on wire rack, before transferring to platter. I left my cake in pan for about an hour before transferring to a serving platter, and the cake easily released from the pan after letting it cool completely. I used an 8-cup capacity bundt pan, so the top of the cake did protrude higher than normal. I just trimmed it down before transferring to platter. 

Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate chips and 1/2 of a tub of Cool Whip (1-1/2 cups). Microwave 1 to 2 minutes. Stir well to make sure all the chips are fully melted and incorporated. Drizzle over cooled cake.

Keep in mind, because you are combining cake and brownie batter, this cake will be a little more dense in texture, but not heavy.

FUDGY BROWNIE CAKE
Source: Kathy Griffin, Just a Pinch (for Cake)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box chocolate cake mix (any brand or variety)
• 1 package brownie mix (not family size, 8x8 yield size)
• 4 eggs
• 1 cup to 1-1/4 cups water* (see note below)
• 1 cup oil

Ganache:

• 1/2 of an 8-ounce container of Cool Whip (equivalent to 1-1/2 cups)
• 1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350° F. Grease and lightly flour bundt pan; or spray with Baker’s Joy.
2. In a very large bowl, combine chocolate cake mix, brownie mix, oil, eggs and water. Blend until fully
    incorporated.
3. Pour batter into bundt pan, Bake 50 to 55 minutes, or until toothpick comes out clean.
4. Cool cake completely on wire rack, before transferring to platter. If necessary, trim cake top to flatten
    before transferring.
5. Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate chips and 1/2 of a
    tub of Cool Whip (1-1/2 cups). Microwave 1 to 2 minutes. Stir well to make sure all the chips are fully
    melted and incorporated. Drizzle over cooled cake.

*NOTE: Do NOT use the ingredient quantities called for on packaging. Depending on brand and flavor of cake mix you use, you may have to adjust the water quantity. You should use 1/4 cup more water than what cake mix package calls for. (For instance, the cake mix I used calls for 1 cup of water, so I used 1-1/4 cups water.) For oil, use 1 cup, as stated in recipe above, regardless of what packaging calls for.