Chocolate Brownie Cake

  INGREDIENTS

 Cake
1 box (15.25 ounces) chocolate cake mix
1 box (18.3 ounces) fudge brownie mix
4 large eggs, room temperature
1 ¼ cups water, room temperature
1 cup (218 g) vegetable oil

Ganache
1 cup (238 g) heavy whipped cream
1 bag (12 ounces) semi-sweet chocolate chips

Directions:

Preheat oven to 350°F (170°C). Spray a 10-inch Bundt Pan with nonstick cooking spray.
In a large bowl, combine cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes, or until lumps are mostly gone.
Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.
Cool the cake in the pan for up to 10 minutes. Then, turn the cake out onto a cooling rack to cool for about 30 more minutes.
For the ganache, heat the whipping cream in a microwave-safe bowl until simmering, about 45 seconds to a minute. Add chocolate chips, let sit for 5 minutes, then whisk until shiny and smooth.
Pour ganache over cooled cake and serve.

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