Chocolate Brownie Bundt Cake Recipes

Steps:

• For the cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans and dust them with cocoa powder.
• With an electric mixer, cream together the butter and sugar. Add in the eggs one by one until incorporated. Add the buttermilk and vanilla. Sift together the cocoa powder, flour, baking powder, salt and baking soda. Stir the dry mixture into the wet mixture until incorporated.
• Divide the batter equally among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes on a rack for 10 minutes, then remove them from the pans and cool completely on the rack.
• For the vanilla Italian buttercream: With an electric mixer, beat the egg whites and 3/4 cup of the sugar to stiff peaks. Heat the remaining sugar and 1 1/4 cups water to 240 degrees F in a small saucepan over medium-high heat. Pour the boiling syrup into the egg whites, and beat until cooled to room temperature, 8 to 10 minutes. Cube the butter and add it to the bowl slowly. Mix until fluffy. Beat in the vanilla until incorporated.
• To assemble the cake, coat the top of 1 cake round with some of the buttercream. Stack the next cake round and coat with some buttercream; repeat until you have 3 layers. Then frost the sides with the remaining buttercream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
• Pour ganache over the cooled cake.