GIANT CHOCOLATE FUDGE BROWNIE DONUT CAKE
1 box Triple Fudge, Dark Chocolate or Devil’s Food cake mix
1 box fudge brownie mix (I like Ghiradelli’s Dark or Triple Chocolate)
4 eggs………………………………….....1 tsp. instant coffee powder
1-1/4 cups water………………………...1 TB dark unsweetened cocoa powder
1 cup oil
1 can chocolate fudge cake icing ~OR~ easy CHOCOLATE GANACHE (recipe below)
NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
1/4 cup clear corn syrup……………….1/4 cup cornstarch
1/2 tsp. pure vanilla extract
Preheat oven to 350 F. Generously spray a 2-part giant donut pan with non-stick baking spray (containing flour). If you don’t have a donut pan, you can use a bundt pan.
In a mixer bowl, beat together the cake mix, brownie mix, oil, coffee, cocoa powder, eggs and water. Scrape and spread the batter evenly (about 3/4 full) in the 2 parts of the giant donut pan or fill the bundt pan; tap the pans on the countertop to break any air bubbles. (If you use a donut pan, you’ll probably have enough batter left to make a couple of muffins too)
Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 30-35 minutes for donut cake pans ~ probably 40-50 minutes for bundt cake. Transfer pans to wire rack and let cool completely in the pans. Use a long, thin serrated knife to trim off the tops of the cakes (using the sides of the cake pan as your guide).
Put a piece of waxed paper under the rack (to catch drips), and turn the cakes out onto the rack, cut-side down. Brush completely with clear glaze (don’t forget the inside of the holes). Let the glaze harden before assembling. ** (If you're making a bundt cake, invert the whole cake onto the rack and brush the whole cake with clear glaze.)
ASSEMBLE: Turn 1 side to cut-side-up and spread with ganache or chocolate glaze (I prefer the ganache as the filling, even if you use the glaze on top later). Then put other half, cut side down, on top. Spread/pour Ganache or Chocolate Glaze over the top, letting it drip down a little and drip into the hole in center. Add sprinkles. ** TIP: If any little pieces of cake fall off, you can "glue" them back in with chocolate frosting, straight from the can. **
(For a BUNDT Cake, you may want to pile on the ganache/glaze to fill in any bumps or ridges from a design. In fact, you could just slather frosting right from the can into the design; smooth with an offset spatula or butter knife and let it harden. Then put more Chocolate Glaze or Ganache, melted, on top with sprinkles.)
CLEAR GLAZE: whisk clear glaze ingredients together in a small microwave-proof bowl until smooth. Microwave for 30 seconds (it should be bubbly).
CHOCOLATE GLAZE: 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. Pour glaze over the top of the cake and immediately decorate with colored sprinkles.
Let glaze set for 15 minutes before slicing. Serves 16.
EASY CHOCOLATE GANACHE:
1 cup heavy whipping cream
1 bag (12 oz) semi-sweet or dark chocolate chips
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... (it may rise up and bubble and this is ok.) Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. Pour over cooled donut cake, add sprinkles.
TIP: Use the cake that you cut off to level the pans to make EASY CAKE BALLS. Crumble the extra cake into a bowl, and mix in just enough canned chocolate frosting so that you can form it into about 1” balls. Now, you can cover the balls with melted chocolate glaze ~ or roll them in powdered sugar or chocolate jimmies.