Chocolate Brownie Cake

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!)

PIN IT HERE!

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.

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!

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!

4.8 from 29 votes

Print

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

Ingredients

Cake

• 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

Ganache

• 1 cup heavy whipping cream
• 1 bag (12 ounces) semi sweet chocolate morsels

Instructions

Cake

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.

Ganache

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

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!