Brownie Chocolate Cake
Brownie Chocolate Cake is rich and indulgent, made with a combo of gluten free devil's food cake mix and gluten free brownie mix with cinnamon, espresso, and sour cream, ready in an hour!
Servings: 16 servings
Calories: 561kcal
Equipment
- 1 bundt pan
Ingredients
For the Cake
- 1 box gluten free chocolate cake mix (15 ounces) Devil's Food works best
- 1 box gluten free brownie mix (16 ounces)
- 2 teaspoons instant espresso powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 1 cup vegetable oil
- 1 cup sour cream
- 1/4 cup milk
For the Ganache
- 1 cup heavy whipping cream
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a bundt pan and set aside.
- In a medium bowl whisk together both cake mixes, cinnamon, espresso powder, and salt. Add eggs, vegetable oil, sour cream, and milk. Whisk until everything is well-combined and no big lumps remain in the batter.
- Bake for 45-50 minutes, or until a toothpick comes out clean. Let the cake cool before flipping the bundt pan over onto a plate.
- While the cake is cooling, add the chocolate chips to a bowl. In a small saucepan, bring heavy whipping cream to a simmer.
- As soon as you see a simmer, remove it from the heat and pour over the chocolate chips. Place a piece of tinfoil on top of the bowl and let the warm cream sit on the chocolate chips for about 5 minutes.
- Whisk the chocolate chips and cream together until smooth. Wait an additional 10-15 minutes before pouring over the cake.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for up to a week in an airtight container. Bring to room temperature before serving.
Freeze wrapped tightly with plastic wrap to prevent freezer burn for 2-3 months.
Cooking Tips
- If you pour the ganache on top of the cake too early, the chocolate will be too thin and pour off of the cake. Let it cool a bit first.
- After greasing the bundt pan, sift unsweetened cocoa powder into the pan to help prevent the cake from sticking. Turn the pan upside down and lightly tap it to remove any excess cocoa.
- Tap the bundt pan gently on the counter a few times to release air bubbles in the cake batter before baking.
Nutrition
Calories: 561kcal | Carbohydrates: 56g | Protein: 6g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 343mg | Potassium: 181mg | Fiber: 3g | Sugar: 35g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg