Chocolate Brownie Cake

filed under: Cakes on November 11, 2015

This delectable Chocolate Fudge Brownie Cake is the easiest chocolate cake I have ever made! I bake it for every occasion, including holidays! We will be bringing it to parties (instructions on how to transport this cake below!) with my famous Cookie Recipes like my Sugar Cookie Recipe, and Snickerdoodles! (And don’t miss my 50 Best Cake Recipes!)


4.81 from 26 votes
chocolate-brownie-mix-cake-768x878 (1)
Chocolate Brownie Cake
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr

Beyond easy but definitely impressive!

Course: Dessert
Cuisine: American
Keyword: chocolate brownie cake
Servings: 12 slices
Author: Amanda Rettke
  • 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
  • 1 box fudge brownie mix
  • 4 eggs, room temperature
  • 1 1/4 cup water
  • 1 cup vegetable oil
  • 1 cup heavy whipping cream
  • 1 bag (12 ounces) semi sweet chocolate morsels
  1. Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.

  2. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
  3. Pour batter into prepared bundt pan and bake for 50-55 minutes.
  4. 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.
  1. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
  2. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
  3. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
  4. Pour over cooled cake and serve.

Recipe Video

Chocolate Brownie Cake

My friend and I were talking about cake a few days ago. We both kind of get a kick out the uproar concerning “box mix” in the great cake debate.

She told me, “I am going to do cake mix for my next three recipes.” I think it stemmed from an incident on her facebook page where someone had gotten quite upset about her use of a box mix. She never backed down from controversy and I love that about her! When I came across this recipe of Granny’s I knew I had to make it. Not only was it a box of cake mix, but a box of brownie mix! I can’t think of anything more scandalous.

Chocolate Brownie Cake- You will NEVER guess the ingredients!!

How to Make Chocolate Brownie Cake

Make sure you ONLY add the ingredients on the ingredient list. Do not follow the directions on the box mix.

Try to sift the cake mix and brownie mix into my bowl to avoid lumps.

This is a lot of ganache! If you don’t want to use all of it on your cake, feel free to save it for ice cream or other delectable treats!

Chocolate Brownie Cake- You will NEVER guess the ingredients!!

This cake takes just moments to put together and tastes pretty darn great. The crumb is fine and the texture is smooth. I love the semi-sweet chocolate ganache but if you prefer milk chocolate feel free to substitute.

If you are looking for a from-scratch Chocolate Cake I recommend this one. Don’t forget my highly rated Brownie Recipe!

Chocolate Brownie Cake- You will NEVER guess the ingredients!!

How To Transport Cake

Chill your cake before transport. I will place mine in the fridge 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.

Of course, there is always the option of 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 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!

Lots of folks use boxes for their cakes and this is a good idea for long trips. My tips for that are; make sure the box is big enough, line the box with shelf liner, and don’t forget 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 patters. I get my 12-inch round springform pan, set the cake inside, and then set the springform pan on shelf liner on a flat surface in my vehicle. (Usually, the back or the floor, 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.

If you are able, bring along a “repair kit”. Extra frosting, the piping tip you used, small offset spatula, or any tools you used when decorating the cake. If you get any cracks or bulges they can be easily fixed!

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  • Sue says:

    What size of tin is used please?

  • C. Willis says:

    The cake was very dense and dry. Maybe it was my own doings but I followed the recipe to a t.

  • Shirlene Lewis says:

    Can’t wait to try it

  • Sandi Quattrocchi says:


  • MV says:

    I was excited to try this recipe. Unfortunately it was very dense and dry. I followed recipe to at t.

    • Amanda Rettke says:

      Sounds like it might have been overbaked… everyone’s oven is different. 🙁

  • Tiffany P. says:

    This is soooo good! It’s a definite go to in my book. No complaints ever. Thank you!

    I used devils food cake mix by Dunkin Heinz and Gherridelli triple chocolate brownie mix. The chocolate chips in it add great texture.

    To those asking, a bunny pan works best. I’ve tried several and it just works the best.

    • Amanda Rettke says:

      I don’t know, I think I like “bunny” pan better! lol So glad you enjoyed the cake Tiffany!

  • Tiffany P. says:

    Bundt pan is best lol. Sorry my phone auto corrected and I didn’t catch it before I submitted!

  • LaTisa says:

    This was amazing! Thank you for sharing! 5 ⭐️

  • Marisa Cameron says:

    I haven’t made this yet, the recipe doesn’t specify if the brownie mix is for a 8×8 or 13×9. Could MV have used a 13×9 brownie mix, maybe that’s why it was dry ?

  • Mary says:

    Have you ever tried baking this batter in loaf pans?

  • Sherri says:

    Truly amazing! So easy to make. My husband loved it and he never likes cake. I love that you get a hint of brownie. It’s incredibly moist, especially with the ganache river poured on it. I was worried it would be too rich but it wasnt at all. You could cut the ganache in half but I have no idea why youd want to. Just make sure your platter has a lip on it. I’m even inspired to play around with adding flavors, like caramel! We usually do brownies for birthdays but this will be our new go to. My only wish was that mine turned out dark like original.

  • Kathy Hines says:

    Can’t wait to try this and other recipes.

  • Sue says:

    I made this with the sugar free chocolate cake mix and sugar free brownie mix with real butter instead of oil. Very delicious the kids can’t even tell it’s sugar free we love it

  • Ginger says:

    I found the cake to be very dry….loved the icing!

  • Mary says:

    Does this cake need to be refrigerated?

  • Megan Leann Szurgot says:

    What size bundt pan?

  • Cathy Maxville says:

    I made this recipe and at 55 minutes it’s still oozing and oozing over the pan… It’s a complete fail… I did everything according to the directions … The whole house smells like smoke now and I’m grieved!!! So a word to the wise… if you make this recipe… do it in a 13×9.

    • Amanda Rettke says:

      I make it exclusively with a bundt and have never experienced what you are experiencing. Maybe you have a smaller than normal bundt cake pan?

  • Ginger says:

    Loved the icing but the cake was very dry…too many people comment likewise. on the reviews
    Can you add something else to moisten it

  • Nancy WaddellI says:

    I have used this recipe several times. I used yellow cake mix and milk chocolate brownie mix with milk chocolate morsels. Slot of my friends love it.

  • Helene says:

    Try led the brownie chocolate cake and I did everything you said to make the chocolate and it never got thick . So we just spooned it on our slices . It’s was good but why did it not got thick

  • Marge says:

    I do believe the cake is the best I have ever tasted. My ganache was a little runny but soaked into the cake and was delicious. I will probably make it that way on purpose next time. Definitely worth the calories. Yum!

  • Carol ayers says:

    Clearly bundt pans are not all created equal. I followed the receipe to a t. My cake overflowed quite a bit and started burning, so I slid a sheet pan under it and let it finish baking. It was intended for a birthday party, however, it fell and was not pretty. The flavor was wonderful, so it did not go to waste. If the recipe called for a 12 cup pan, I missed that. Now I know for the next attempt.
    Note: I would perhaps add size of pan to recipe.

  • Teri Miller says:

    I’d like to add a filling, cream cheese or marshmallow. Have you filled it before?

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