My friend and I were talking about cake a few days before she died. We both kind of get a kick out of the uproar concerning “box mix” in the great cake debate.
She told me, “I am going to do cake mix for my next three recipes.” I think it stemmed from an incident on her Facebook page where someone had gotten quite upset about her use of a box mix. She never backed down from controversy and I love that about her! When I came across this recipe of Granny’s I knew I had to make it. Not only was it a box of cake mix, but a box of brownie mix! I can’t think of anything more scandalous.
HOW TO MAKE CHOCOLATE BROWNIE CAKE
Make sure you ONLY add the ingredients on the ingredient list. Do not follow the directions on the box mix.
Try to sift the cake mix and brownie mix into my bowl to avoid lumps.
This is a lot of ganache! If you don’t want to use all of it on your cake, feel free to save it for ice cream or other delectable treats!
This cake takes just moments to put together and tastes pretty darn great. The crumb is fine and the texture is smooth. I love the semi-sweet chocolate ganache but if you prefer milk chocolate feel free to substitute.
Instructions
Cake
Heat oven to 350 degrees. Prepare a bundt pan with bakers spray or use the butter/flour method.
Combine the first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into prepared bundt pan and bake for 50-55 minutes.
When done baking, remove the cake and allow it to cool in the pan for up to five minutes. Carefully turn the cake out onto a cooling rack and cool for 30 minutes more.
Ganache
Place 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 cake and serve.
