Chocolate Brownie Cake

16
Servings
15m
Prep Time
50-55m
Cook Time
1h 5m
Ready In


"My best friend when I lived in Dallas had a cooking philosophy she lived by & she made a convert of me. She said that every convenience food was welcome in her pantry for the time it saved her & the goodness it produced. This recipe was found @ iambakerdotnet & is the product of Amanda Rettke, "the resident baker, blogger, wife & mother" behind the site. I know there many recipes like this one, but I finally decided I needed 1 for my collection & hope you'll give it a try. ENJOY!"

Original recipe yields 16 servings
OK
  • FOR CAKE
  • FOR GANACHE

Nutritional

  • Serving Size: 1 (139.5 g)
  • Calories 545.2
  • Total Fat - 35.4 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 73.7 mg
  • Sodium - 157.3 mg
  • Total Carbohydrate - 53.7 g
  • Dietary Fiber - 2.9 g
  • Sugars - 37.9 g
  • Protein - 4.6 g
  • Calcium - 50.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

FOR CAKE: Heat oven to 350F. Prepare a bundt pan w/bakers spray or use the butter/flour method.

Step 2

Combine first 5 ingredients in a lrg bowl & whisk for 2 min or until lumps are mostly gone.

Step 3

Pour batter into prepared bundt pan & bake for 50-55 min or until tests done.

Step 4

When done baking, remove cake & allow to cool in pan for up to 5 min. Carefully turn cake out onto a cooling rack & cool for 30 min more.

Step 5

FOR GANACHE: Place heavy whipping cream in a lrg microwave-safe bowl & heat for about 2 min. You want the cream to be just boiling. Carefully pour chocolate morsels into cream (the mixture may rise up & bubble - This is ok).

Step 6

Let sit for 5 min. Whisk the chocolate & cream until shiny & smooth (about 1 min). Pour over cooled cake & serve.

Step 7

HINTS FROM AMANDA: Make sure you ONLY add the ingredients on the ingredient list. Do not follow the directions on the boxed mixes. -- I also sift the cake & brownie mixes to avoid lumps.

Tips & Variations


  • No special items are required.

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