Chocolate Brownie Cake with Raspberry Balsamic Ganache
1 box chocolate cake mix
1 box fudge brownie mix
1 1/4 c water
1 cup Blood Orange Olive Oil
1 c heavy whipping cream
1 bag (12 oz) semi sweet chocolate morsels
4 Tbsp Raspberry Balsamic Vinegar
Cake Instructions: Heat oven to 350 degrees. Prepare a bundt pan by drizzling a small amount of Blood Orange Olive Oil into the pan and with your fingers, rub it into all the nooks and crannies.
Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into prepared bundt pan and bake for about 45 minutes or until a toothpick inserted comes out clean.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Ganache Instructions: Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. Finally, add the balsamic and whisk until combined. Do not add all together as the balsamic could curdle your cream. Pour over cooled cake and serve. Garnish with raspberries if desired.
COOK'S NOTE*:Make sure you ONLY add the ingredients on the ingredient list. Do not follow the directions on the box mix.I sifted the cake mix and brownie mix into my bowl to avoid lumps.