Brownie Bundt Cake is a chocolate fudge cake mix and fudge brownie mix that comes together to make the most scrumptious chocolate cake you will ever eat. The chocolate ganache icing sends the chocolate love over the top.
HOT COCOA BROWNIE CAKE
I like to call this cake Hot Cocoa Brownie Cake. The rich chocolate taste in this bundt cake reminds me so much of a sheet cake I grew up eating in the 60s.
Don't wait to make this cake. The Hot Cocoa Brownie Cake brings back so many memories of my mother's chocolate cake growing up.
The Hot Cocoa Brownie Cake has a rich, and I mean rich, chocolate presence in the cake from the two mixes, chocolate fudge cake mix and chocolate fudge brownie mix. The cake is dense while tender and moist yet smooth.
The recipe has only five ingredients, so do not add the ingredients on the back of the mix boxes.
I used Hershey Milk Chocolate Frosting and microwaved it for 30 seconds to make an almost homemade ganache.
If you prefer, you can make the chocolate ganache using chocolate chips and heavy cream.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOT COCOA BROWNIE CAKE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Hot Cocoa Brownie Cake and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU WILL NEED TO MAKE HOT COCOA BROWNIE CAKE
- 15 oz. or 15.5 oz. chocolate cake mix (no additional ingredients on the box)
- 18.3 oz. chocolate fudge brownie mix (no additional ingredients on the box)
- espresso powder (optional)
- Eggs
- Vegetable oil
- Hot Water
- Hershey's canned fudge icing
HOW TO MAKE HOT COCOA BROWNIE CAKE
- Heat oven to 350 degrees F.
- Prepare a bundt pan with baker's spray or use the shortening and flour method.
- Combine the chocolate cake mix, brownie mix, espresso powder, eggs, and oil in a large bowl.
- Mix until combined with a wire whisk or a handheld mixer. Then add the hot water and mix for a minute or two until the lumps are almost gone, not overmixing.
- Pour the batter into the prepared bundt pan; it will be thin. Bake for 50-55 minutes.
- Remove the cake from the oven and let it cool for 5 minutes.
- Remove the cake from the bundt pan onto a serving platter and let cool for 30 minutes.
- Heat the canned Hershey fudge icing in the microwave for 30 seconds.
- Whisk rapidly until thin and creamy, and immediately drizzle over the cooled cake
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