Texas Hot Cocoa Brownie Cake is a chocolate fudge cake mix and fudge brownie mix that comes together to make the most scrumptious chocolate cake you will ever eat. The chocolate ganache icing sends the chocolate love over the top.
Don't wait to make this cake. The Texas Hot Cocoa Brownie Cake brings back so many memories of my mother's chocolate cake growing up.
The Texas Hot Cocoa Brownie Cake has a rich, and I mean rich chocolate presence in the cake from the two mixes, chocolate fudge cake mix and chocolate fudge brownie mix. The cake is dense while tender and moist yet smooth.
There are only five ingredients in the recipe, meaning do not add the ingredients on the back of the mix boxes.
I used Hershey Milk Chocolate Frosting and microwaved it for 30 seconds to make an almost homemade ganache.
If you prefer, you can make the chocolate ganache using chocolate chips and heavy cream.
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WHAT YOU WILL NEED TO MAKE TEXAS HOT COCOA BROWNIE CAKE
- 15 oz. or 15.5 oz. chocolate cake mix (no additional ingredients on the box)
- 18.3 oz. chocolate fudge brownie mix (no additional ingredients on the box)
- espresso powder (optional)
- Eggs
- Vegetable oil
- Hot Water
- Hershey canned fudge icing
HOW TO MAKE TEXAS HOT COCOA BROWNIE CAKE
- Heat oven to 350 degrees F.
- Prepare a bundt pan with baker's spray or use the shortening and flour method.
- Combine the chocolate cake mix, brownie mix, espresso powder, eggs, and oil in a large bowl.
- With a wire whisk or a handheld mixer, mix until combined then add the hot water and mix for a minute or two until the lumps are almost gone, not overmixing.
- Pour batter into the prepared bundt pan; batter will be thin. Bake for 50-55 minutes.
- Remove cake from the oven and let cool for 5 minutes.
- Remove cake from the bundt pan onto a serving platter and let cool for 30 minutes.
- Heat the canned Hershey fudge icing in the microwave for 30 seconds.
- Whisk rapidly until thin and creamy and immediately drizzle over the cooled cake.
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