Chocolate Brownie Cake

This chocolate brownie cake takes everyone’s favorite chocolate cake and adds in brownie mix to create a divine combination! Rich fudge brownie mix is blended with chocolate cake batter to make this unbelievably decadent chocolate dessert.

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Ingredients
For the Cake
1 (16.25-ounce) box chocolate cake mix I used Triple Chocolate Chunk
1 (18.3-ounce) box fudge brownie mix
4 large eggs
1¼ cups water
1 cup vegetable oil or canola oil
½ cup mayonnaise
1 cup chocolate chips I used semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate
For the Ganache
2 cups chocolate chips
1 cup heavy whipping cream

Instructions
Preheat oven to 350°F.
In a large mixing bowl combine chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise. Stir or mix with a hand beater until well combined. Fold in chocolate chips and stir to combine.
Lightly spray a bundt pan with non-stick cooking spray. Spread batter evenly into a bundt pan.
Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean, or with just a few crumbs.
Cool cake for 10 to 15 minutes; remove from bundt pan to cool the rest of the way on a cooling rack.
When cake is cooled, prepare ganache.
Heat heavy cream in a small saucepan or in a microwave-safe container until steaming.
Pour cream over chocolate chips in a small bowl.
Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
Whisk until the mixture forms a smooth, glossy ganache.
Pour ganache over cake and serve.
Notes
Carefully run a rubber spatula around the sides and center of the bundt pan before removing the cake to help it come out cleanly. Place a cooling rack on top of the bundt pan and then invert it to remove the cake from the pan.
Don’t allow your cream for the ganache to boil! When it’s steaming, it’s ready.
Place a clean baking sheet under the wire cooling rack before pouring the ganache over so that the drips are caught for easy cleanup.

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