Ingredients:

  • 15.25 oz Betty Crocker Super Moist Chocolate Cake Mix
  • 18 oz Ghirardelli Triple Chocolate Brownie Mix
  • 1 cup hot brewed coffee
  • 0.5 cup neutral vegetable oil
  • 4 large room-temperature eggs
  • 115g unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 0.5 teaspoon espresso powder
  • 175g semi-sweet chocolate chips
  • 120ml heavy whipping cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and generously grease your chosen pan. Note: Using a darker pan may require a 5 minute reduction in bake time.
  2. Sift the 15.25 oz cake mix and 18 oz brownie mix into a massive bowl to remove any stubborn lumps.
  3. In a separate container, whisk the 4 large eggs with 0.5 cup oil, 2 teaspoons vanilla, and the 0.5 teaspoon espresso powder.
  4. Whisk 1 cup hot brewed coffee into the egg mixture slowly. Wait for the aroma of blooming chocolate to fill the room.
  5. Pour the wet ingredients into the dry mixes and stir until just combined and no dry streaks remain.
  6. Gently fold in 175g of semi sweet chocolate chips using a spatula. Note: This prevents the chips from sinking immediately to the bottom.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 45 minutes until a toothpick comes out with a few moist crumbs.
  9. While the cake cools, simmer 120ml heavy whipping cream and pour over any remaining chocolate for a quick ganache.
  10. Let the cake cool for at least 20 minutes until the structure sets firmly.