Ingredients:

  • 1 box (15.25 oz) chocolate cake mix
  • 1 box (18.3 oz) fudge brownie mix
  • 4 large eggs
  • 1 cup neutral vegetable oil
  • 1 cup brewed coffee
  • 1 cup semi sweet chocolate chips
  • 0.5 cup heavy cream
  • 2 tbsp salted butter

Instructions:

  1. Preheat your oven to 175°C (350°F). Note: A hot start is vital for that immediate lift.
  2. Grease a 10 cup bundt pan thoroughly with oil and a dusting of cocoa powder. Until every crevice is coated.
  3. Combine the cake mix and brownie mix in your large bowl. Note: Whisk the dry powders together first to prevent flavor pockets.
  4. Add the 4 large eggs, 1 cup oil, and 1 cup brewed coffee. Beat on medium speed for 2 minutes until the batter is velvety and smooth.
  5. Fold in the 1 cup semi sweet chocolate chips by hand. Note: This prevents the chips from breaking or sinking too fast.
  6. Pour the mixture into your prepared pan and smooth the top.
  7. Bake for 50 minutes. Until a skewer inserted comes out with just a few moist crumbs.
  8. Cool in the pan for 15 minutes. Until the sides feel firm enough to flip.
  9. Whisk the 0.5 cup heavy cream and 2 tbsp butter in a saucepan over low heat.
  10. Drizzle the warm glaze over the cooled cake. Until it runs down the sides in thick ribbons.