For an even richer flavor, use dark chocolate chips or chunks instead of semisweet. A dusting of powdered sugar or a drizzle of chocolate ganache makes a beautiful finishing touch. Ensure all ingredients are at room temperature for optimal mixing and a tender crumb. Do not overbake the cake, as this will result in a dry texture. Check for doneness after 50 minutes. Store leftover cake in an airtight container at room temperature for up to 3 days.
Double Chocolate Brownie Cake
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS1.1K
Indulge in the decadent delight of this fudgy, intensely chocolatey brownie cake. A simple yet sophisticated treat, perfect for satisfying your deepest chocolate cravings. The combination of cake mix, pudding, and sour cream creates a moist, tender crumb that melts in your mouth with every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol79 mg
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Fiber2 g
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Protein8 g
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Saturated Fat12 g
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Sodium483 mg
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Sugar40 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch Bundt pan to ensure easy release. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the devil's food cake mix and instant chocolate pudding mix until well combined. (2 minutes)
03 Step
Recipe View Create a well in the center of the dry ingredients. Add the eggs, sour cream, vegetable oil, and water. (3 minutes)
04 Step
Recipe View Using an electric mixer, beat the ingredients on low speed until just blended. Scrape down the sides of the bowl. Increase the speed to medium and beat for 4 minutes, until the batter is smooth and glossy. (7 minutes)
05 Step
Recipe View Gently fold in the semisweet chocolate chips until evenly distributed throughout the batter. (2 minutes)
06 Step
Recipe View Pour the batter into the prepared Bundt pan, spreading it evenly. (1 minute)
07 Step
Recipe View Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean with only a few moist crumbs attached. (50-60 minutes)
08 Step
Recipe View Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)
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Cristopher Konopelski
Dec 30, 2024Brian T: I forgot the sour cream, and it still turned out great! A very forgiving recipe.
Jaeden Bosco
Jul 30, 2024Kevin G: I used a different type of chocolate chip (dark chocolate), and it was delicious!
Abbie Rolfson
Mar 7, 2024Ashley S: The cake was a little dry. Maybe I overbaked it. I'll try reducing the baking time next time.
Albina Quitzon
Jan 29, 2024Michael P: My cake stuck to the pan, even though I greased and floured it. Any suggestions?
Mireya Kertzmann
Dec 22, 2022Emily L: I added a swirl of caramel sauce before baking, and it was incredible!
Orland Pricemante
Nov 25, 2022Sarah M: This recipe is a lifesaver! So easy, and everyone always raves about it.
Larue Hane
Oct 21, 2022David B: The cake was a bit too sweet for my taste. Next time, I'll reduce the amount of chocolate chips.
Robyn Bernier
Apr 17, 2022Jessica R: This is my go-to recipe for potlucks! Always a hit.