Table of Contents
Toggle
Table of Contents
- Chocolate Brownie Cake Ingredients
- Substitutions and Additions
- How to Make This Chocolate Brownie Cake Recipe
- How to Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Chocolate Brownie Cake is a decadent, double-chocolate dessert that’s surprisingly simple to make. This recipe combines fudgy brownie mix and a rich chocolate cake mix into a single bundt cake, then finishes it with a silky chocolate ganache for an extra indulgent touch. It’s perfect for chocolate lovers and makes a great centerpiece for celebrations or casual gatherings.
Chocolate Brownie Cake Ingredients
You will need:
For the Cake
- 1 (15.25-ounce) box chocolate cake mix (any brand with pudding in the mix works well; Triple Chocolate Chunk is a nice option)
- 1 (18.3-ounce) box fudge brownie mix
- 4 large eggs
- 1¼ cups water
- 1 cup vegetable or canola oil
- ½ cup mayonnaise (for moist texture; see substitutions below)
- 1 cup chocolate chips (semi-sweet recommended; milk or dark also work)
For the Ganache
- 2 cups chocolate chips (same type as preferred above)
- 1 cup heavy whipping cream
Substitutions and Additions
Mayonnaise: Greek yogurt can be used as a substitute for mayonnaise. It provides similar moisture and a slight tang without changing the texture.
Toppings: If you like, top the finished cake with sprinkles, chopped nuts, or a dusting of cocoa powder for extra flair.
Cake and Brownie Mix: Use a high-quality box mix you prefer; Ghirardelli or Duncan Hines are good choices that yield excellent flavor and texture.
How to Make This Chocolate Brownie Cake
STEP ONE: Preheat the oven to 350°F (175°C).
STEP TWO: In a large mixing bowl, combine the chocolate cake mix, fudge brownie mix, eggs, water, oil, and mayonnaise. Stir or beat with a hand mixer until the batter is smooth. Fold in the chocolate chips.
STEP THREE: Lightly spray a 12-cup bundt pan with nonstick spray and spread the batter evenly in the pan.
STEP FOUR: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
STEP FIVE: Let the cake cool in the pan for 10–15 minutes. Run a rubber spatula around the sides and center to loosen it, then place a cooling rack on the pan and invert the cake onto the rack to finish cooling.
STEP SIX: When the cake has cooled, prepare the ganache.
STEP SEVEN: Heat the heavy cream in a small saucepan or microwave-safe container until it is steaming but not boiling.
STEP EIGHT: Pour the hot cream over the chocolate chips in a bowl. Cover with a plate and let sit 2–3 minutes to soften the chocolate.
STEP NINE: Whisk until the mixture becomes a smooth, glossy ganache.
STEP TEN: Place a clean baking sheet under the cooling rack to catch drips, then pour the ganache over the cake. Allow it to set slightly before slicing and serving.
How to Serve
This cake is rich enough for special occasions but simple enough for weeknight treats. Serve slices with vanilla ice cream, whipped cream, or a cup of coffee. It’s also great plated with fresh berries for contrast.
Storage
In the fridge: Store leftover cake in an airtight container for up to 5 days.
In the freezer: Freeze the cake (without ganache or with ganache well-covered) in a freezer-safe container for up to 1 month. Thaw in the fridge before serving; note ganache may change texture after freezing.
This chocolate brownie cake marries moist, chocolatey cake with fudgy brownie texture and a glossy ganache for a dessert that satisfies serious chocolate cravings. It’s straightforward to prepare and makes an impressive, crowd-pleasing dessert.
Frequently Asked Questions
Can I bake this in a regular cake pan instead of a bundt pan?
Yes. You can use a standard round or sheet pan, but baking time may need adjustment—check doneness with a toothpick and watch for browning.
Can I freeze this cake?
Yes. Freeze for up to one month in a freezer-safe container and thaw in the refrigerator before serving.
Can I use a different frosting?
Absolutely. Chocolate buttercream or another favorite frosting will work well if you prefer an alternative to ganache.
More Recipes You’ll Love
- Cream Cheese Banana Bread
- Peach Cobbler
- Funnel Cake
- Pumpkin Chocolate Chip Cookies
Chocolate Brownie Cake
Pin Recipe
Ingredients
Cake
- 1 box chocolate cake mix (about 15.25 ounces) — Triple Chocolate Chunk suggested
- 1 box (18.3 ounces) fudge brownie mix
- 4 large eggs
- 1 ¼ cups water
- 1 cup vegetable or canola oil
- ½ cup mayonnaise
- 1 cup chocolate chips (semi-sweet suggested)
Ganache
- 2 cups chocolate chips
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine cake mix, brownie mix, eggs, water, oil, and mayonnaise. Stir or beat until blended. Fold in chocolate chips.
- Lightly spray a 12-cup bundt pan with nonstick spray and spread the batter evenly.
- Bake 45–50 minutes, until a toothpick comes out clean or with a few crumbs.
- Cool 10–15 minutes in the pan, then loosen with a rubber spatula, invert onto a cooling rack, and cool completely.
- When cooled, prepare the ganache.
- Heat the cream until steaming. Pour over chocolate chips, cover for 2–3 minutes to soften, then whisk until smooth and glossy.
- Place a baking sheet under the cooling rack to catch drips, pour ganache over the cake, let set slightly, then slice and serve.
Notes
- Run a rubber spatula around the sides and center of the bundt pan before removing the cake. Place a cooling rack on top of the pan and invert to release the cake cleanly.
- Do not let the cream boil when making ganache — steaming is enough to melt the chocolate evenly.
- Place a baking sheet under the cooling rack before pouring ganache to catch drips and simplify cleanup.