Nothing Bundt Cake Galactic Brownie Recipe
465kcal
Ingredients
Chocolate bundt cake
- 1 box chocolate fudge cake mix 15.25 oz / 432 g
- 1 box instant chocolate pudding mix 3.9 oz / 110 g
- 1 cup full-fat sour cream 240 g
- 4 large eggs room temperature
- 1/2 cup vegetable oil 120 ml
- 1/2 cup warm milk or warm water 120 ml
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips 170 g
Brownie batter glaze
- 4 tbsp unsalted butter 57 g
- 2 oz semi-sweet chocolate 57 g, chopped
- 3 tbsp milk plus more if needed
- 1 tbsp light corn syrup
- 1/3 cup unsweetened cocoa powder 28 g
- 1 1/2 cups powdered sugar 180 g, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Topping
- 1/4 cup candy-coated chocolate chips or rainbow chocolate sprinkles not nonpareils
Equipment
- 1 Bundt cake pan
- 1 Mixing bowls
- 1 Electric mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups and spoons
- 1 Cake cooling rack
- 1 Toothpick or cake tester
- 1 Piping bag (for frosting decoration)
Method
Cake
- Heat the oven to 350°F (175°C). Brush every ridge of a 10–12 cup bundt pan with soft butter or shortening and dust with cocoa powder.
- In a large bowl, combine the cake mix and pudding mix. Add the sour cream, eggs, oil, warm milk and vanilla. Beat on medium for about 2 minutes until thick and smooth.
- Toss the chocolate chips with 1 teaspoon of dry cake mix, then fold them into the batter.
- Spread the batter in the pan, tap it on the counter to release air, and bake 45–50 minutes, until a skewer comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
Glaze and topping
- In a small saucepan over low heat, melt the butter, chopped chocolate, milk and corn syrup until smooth.
- Off the heat, whisk in the cocoa, then the powdered sugar, vanilla and salt. Rest 5–10 minutes until thick but pourable, adding milk a teaspoon at a time if needed.
- Spoon the glaze over the cooled cake and let it run down the ridges. Add the candy-coated chips within 5 minutes, then let it set 20–30 minutes before slicing.
Notes
For Bundtlets, bake in a mini bundt pan filled two-thirds full for 16–20 minutes. Makes about 18–20. Nutrition is an estimate per slice (1/14 of the cake).