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recommended brownie mixes
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recommended cake mixes
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cool in pan
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frosting on cake board
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waxed paper strips
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chocolate chips ready to melt
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dark chocolate
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white chocolate
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milk chocolate
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My grandson is a chocoholic, and this is the cake that I made for his 13th birthday. You use a package of fudge cake mix and a package of fudgey brownie mix ~ plus add-ins of chocolate syrup, unsweetened cocoa powder and a hint of instant coffee (to intensify the flavor) * You can do a drizzle with chocolate ganache, canned frosting or melted chocolate chips (I used 3 different types of chips here).
***
QUADRUPLE CHOCOLATE BROWNIE Bundt CAKE
1 box triple chocolate or fudge cake mix……...........…2 tsp. chocolate syrup (I like dark)
1 box fudge brownie mix , NOT family size (I like Ghiradelli’s Dark Chocolate or Triple Chocolate)
4 eggs……………………………………………….....….1-1/4 cups water
1 cup oil……………………………………………….......1 tsp. instant coffee powder
1 TB unsweetened cocoa powder (I like dark)
Optional CHOCOLATE GANACHE
1 cup heavy whipping cream
1 bag (12 oz) semi-sweet or dark chocolate chips
Optional CHOCOLATE and/or VANILLA DRIZZLE
Can(s) of chocolate fudge, milk chocolate and/or vanilla frosting
Optional CHOCOLATE Drizzle
about 1/2 cup chocolate chips (any flavor) + 1 scant tsp. vegetable shortening (I used about 12 oz. total, to do a triple color drizzle)
***
Heat oven to 350. Generously spray a large bundt pan with non-stick baking spray (containing flour); set aside. (NOTE: this will fill a large 10-12 cup traditional bundt pan {about 2” below the top ~ if it rises too much during baking, just slice off the bottom with a long serrated knife}. Most specialty shapes are 8-9 cups, so you may have enough extra batter to make 2-4 cupcakes too.)
Combine the cake & brownie mixes, plus other cake ingredients in a large bowl and beat until lumps are mostly gone (if you use Ghiradelli’s Dark or Triple Chocolate brownies, remember that there are some chocolate chips in there).
Spread batter in prepared pan; bake 50-55 minutes. Remove cake; cool in pan for 5-10 minutes. Carefully turn cake out onto a cooling rack and cool completely.
Then, put the cake onto your cake platter, and stick little strips of waxed paper under the edges (to catch the frosting drips). Drizzle ganache and/or melted canned frosting or melted chocolate chips over the cake. When the frosting/drizzle is set, you can carefully slide out the waxed paper strips.
CHOCOLATE GANACHE: Put heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. (You want the cream to be just boiling.) **Carefully pour chocolate morsels into cream (don’t worry if it rises up & bubbles) ***Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. ** Pour over cooled cake **
Canned FROSTING: In a small bowl, add 1/2 tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.
CHOCOLATE DRIZZLE: About 1/2 cup chocolate chips (dark, semi-sweet, milk, and/or vanilla) with 1 scant tsp. vegetable shortening. Melt in microwave for about 45 seconds. Stir well until chips are all melted. Drizzle over the cake. (I like to do a TRIPLE DRIZZLE of dark, milk and vanilla chips)
NOTE: If you're transporting the cake, the chocolate drizzle with the chocolate chips will dry faster and harder, so it won't get messy when you carry it. ** SPREAD a little CANNED FROSTING on the cake board, under the cake, so the cake won't slide when you transport it **
***
QUADRUPLE CHOCOLATE BROWNIE Bundt CAKE
1 box triple chocolate or fudge cake mix……...........…2 tsp. chocolate syrup (I like dark)
1 box fudge brownie mix , NOT family size (I like Ghiradelli’s Dark Chocolate or Triple Chocolate)
4 eggs……………………………………………….....….1-1/4 cups water
1 cup oil……………………………………………….......1 tsp. instant coffee powder
1 TB unsweetened cocoa powder (I like dark)
Optional CHOCOLATE GANACHE
1 cup heavy whipping cream
1 bag (12 oz) semi-sweet or dark chocolate chips
Optional CHOCOLATE and/or VANILLA DRIZZLE
Can(s) of chocolate fudge, milk chocolate and/or vanilla frosting
Optional CHOCOLATE Drizzle
about 1/2 cup chocolate chips (any flavor) + 1 scant tsp. vegetable shortening (I used about 12 oz. total, to do a triple color drizzle)
***
Heat oven to 350. Generously spray a large bundt pan with non-stick baking spray (containing flour); set aside. (NOTE: this will fill a large 10-12 cup traditional bundt pan {about 2” below the top ~ if it rises too much during baking, just slice off the bottom with a long serrated knife}. Most specialty shapes are 8-9 cups, so you may have enough extra batter to make 2-4 cupcakes too.)
Combine the cake & brownie mixes, plus other cake ingredients in a large bowl and beat until lumps are mostly gone (if you use Ghiradelli’s Dark or Triple Chocolate brownies, remember that there are some chocolate chips in there).
Spread batter in prepared pan; bake 50-55 minutes. Remove cake; cool in pan for 5-10 minutes. Carefully turn cake out onto a cooling rack and cool completely.
Then, put the cake onto your cake platter, and stick little strips of waxed paper under the edges (to catch the frosting drips). Drizzle ganache and/or melted canned frosting or melted chocolate chips over the cake. When the frosting/drizzle is set, you can carefully slide out the waxed paper strips.
CHOCOLATE GANACHE: Put heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. (You want the cream to be just boiling.) **Carefully pour chocolate morsels into cream (don’t worry if it rises up & bubbles) ***Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. ** Pour over cooled cake **
Canned FROSTING: In a small bowl, add 1/2 tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.
CHOCOLATE DRIZZLE: About 1/2 cup chocolate chips (dark, semi-sweet, milk, and/or vanilla) with 1 scant tsp. vegetable shortening. Melt in microwave for about 45 seconds. Stir well until chips are all melted. Drizzle over the cake. (I like to do a TRIPLE DRIZZLE of dark, milk and vanilla chips)
NOTE: If you're transporting the cake, the chocolate drizzle with the chocolate chips will dry faster and harder, so it won't get messy when you carry it. ** SPREAD a little CANNED FROSTING on the cake board, under the cake, so the cake won't slide when you transport it **
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