Chocolate Brownie Cake is one of the easiest chocolate cakes I have ever made, but also one of the most delectable! I bake it for every occasion, including holidays. Be sure to check out more of my Cake Recipes, too!
Chocolate Brownie Cake
Since when does a cake have to be completely homemade for it to be something to brag about? Yes, this cake is made with both a boxed brownie mix and a boxed cake mix, but don’t let that fool you into thinking this cake is anything but decadent. It is one of my most popular cakes for a reason.
Chocolate Cake: Look for a box of chocolate cake mix. However, do not follow the box instructions; you will just use the mix.
Brownie Mix: As with the cake mix, you will only use the dry brownie mix in this recipe.
Ganache: This recipe makes plenty of ganache, so you may have a little left over. But, don’t let it go to waste; drizzle some over a bowl of vanilla ice cream for a sweet treat. I love the semi-sweet chocolate ganache but if you prefer milk chocolate, feel free to substitute.
How to Transport Cake
This is a great cake to make and bring along to share. Here are some tips to consider when transporting:
- Chill your cake before transport. I will place mine in the refrigerator overnight or in the freezer for a few hours before it goes in the car. A firm cake slides less and can handle more bumps and turns than a freshly baked cake does.
- Use a cake carrier. Just plan ahead if this is your chosen method of transport, as there is a certain height the cake needs to be to fit in the box. I have run into an issue with just a 2-layer cake that has piped dollops on top getting squished in a cake carrier. You can find extra tall cake carriers online if you know you love piping and decorating!
- Try a box for your cake, especially for long trips. My tips for that are to make sure the box is big enough, the box is lined with a shelf liner, and don’t forget about under the box! A great trick for that is a yoga mat right under the box.
- My favorite trick is to set the cake inside a springform pan. This works best for cakes that are on plates or platters. I get my 12-inch round springform pan, set the cake inside, and then set the springform pan on a shelf liner on a flat surface in my vehicle. (Usually, the back or the floor since seats are too curved). When you arrive at the event you simply carry in the springform pan then remove the outer edge! This has worked brilliantly more times than I can count.
Quick note: Cakes travel best in a cool environment, so bundle up extra if it’s a long car ride. If your interior temperature is too warm, the frosting could melt and slide down the cake. You can also place ice packs around the base of a box if you chose the box method.
How to Store
Cakes that are topped with ganache can be stored in a few different ways. It will last at room temperature for up to two days. Or, you can store it in the refrigerator for up to 5 days. And finally, if you want to save the cake for an extended time, it can be frozen for up to a month.
More Chocolate Cakes
Chocolate Brownie Cake
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
- 4 large eggs, room temperature
- 1¼ cups water, room temperature
- 1 cup (218 g) vegetable oil
- 1 cup (238 g) heavy whipping cream
- 1 bag (12 ounces) semi sweet chocolate morsels
- Preheat the oven to 350°F. Spray a 12-cup Bundt Pan with nonstick cooking spray or use the butter/flour method.
- In a large bowl, add cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes, or until lumps are mostly gone.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes, checking for doneness at 45 minutes. The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
- When done baking, remove the cake from the oven and allow it to cool in the pan for up to five minutes. Then, carefully turn the cake out onto a cooling rack and cool for about 30 more minutes.
- In a microwave-safe bowl, add whipping cream. Heat for about 2 minutes, or until the cream is just boiling.
- Carefully pour the chocolate morsels into the boiling cream; it may rise up and bubble, but this is okay.
- Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Pour over cooled cake and serve.
Did you make this recipe?
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Can you use a 9×13 pan? If so what temp and how long?
I was wondering also. What temp and how many minutes if I use a 9×13 pan?