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.
Ingredients
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 Chocolate Brownie Cake
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
Ingredients
Cake
- 1 box (15.25 ounces) chocolate cake mix
- 1 box (18.3 ounces) fudge brownie mix
- 4 large eggs, room temperature
- 1 ¼ cups water, room temperature
- 1 cup (218 g) vegetable oil
Ganache
- 1 cup (238 g) heavy whipping cream
- 1 bag (12 ounces) semi-sweet chocolate chips
Instructions
Cake
- Preheat oven to 350°F. Spray a 10-inch Bundt Pan with nonstick cooking spray.
- To 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. Bake for 50-55 minutes, or until 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 10 minutes. Then, carefully turn the cake out onto a cooling rack and cool for about 30 more minutes.
Ganache
- To a microwave-safe bowl, add whipping cream. Heat for 45 seconds to a minute, or until the cream is simmering.
- Carefully pour the chocolate chips into the boiling cream.
- Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Pour over cooled cake and serve.
Video
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Question: I am making the cake for work tomorrow Should I put the ganache on tonight or wait until tomorrow? Will the cake get soggy if I put ganache on tonight ? Will the ganache be ok if I make it tonight and refrigerate it and warm it tomorrow before putting it on the cake?
Thank you.
I take it work often. I actually use a store bought frosting and melt it in the microwave then pour it on
What size brownie mix? There is 8×8 and 13×9.
I was wondering that same thing!! Need to know!
I used family size and it works perfectly. See my comment below for some other changes I made.
My husband is lover of all things chocolate and this is favorite chocolate cake. Super easy. Bakers Secret- I grease the pan with crisco then use sugar instead of flour and it makes a beautiful, yummy, crunchy coating 🙂 I used the family sized box of brownie mix and milk instead of water. Ahhh mazing!
I followed your recommendations and it came out amazing! Thank you!
I have made this cake so many times. I messed up once using the wrong Pam. Is there a way it can be made into individual Bundt cakes?
Can someone give me any ideas on how to make this cake more moist? I have found it to be a little too dry for my taste.
I made this yesterday and brought to work. Everyone loved it. It was very moist, so not sure what went wrong for you.
Use duncan hines cake & brownie mix, they are always moist
Maybe a box of Jello Instant Chocolate pudding mix.
Add one small packet (3.4 oz) of chocolate instant pudding mix.
I’ve found that using real butter instead of oil makes the cake taste “made from scratch.”
How much butter? And do you melt it first?
Sour cream! Try 1/2 cup.
I agree, I have made this cake 3 times and it was dry.
But I just perfected it. Instead id 1cup of water I did 1/2 cup and 1/2 c sour cream, 1/4 strong coffee, and a box of cho instant pudding mix. Everything elsebwas the same. I am telling you it is incredible and I am so excited because it is moist, firm, and melts in your mouth.
Did you refrigerate the leftovers?
did you use oil in it to
I made it also and it was too dry. I was really disappointed I won’t make it again!
If it was dry it might have been over baked.
Can i make this in2 9″ cske2pans?
Yes
Can u make this in a 13×9
I would like to make this in cupcakes…could I just pour the mix in a muffin pan? And if so for how long in the oven?
I’d like to know this too. Any answers?
I have not made this into cupcakes so cannot give an accurate answer. Please feel free to make them and report back!
Is it ok to drizzle cake the night before and does the cake need to be refrigerated?!
Did anyone answer your question? I just made this and wondered about refrigerator? ?
Thanks
I want to make this double in a sheet pan. Would that work?
It is fine to dizzle the night before.
What size bundt pan did you use?
This was the secret cake recipe handed down to me from my Mother. It was my birthday cake recipe every year I was young enough to ask for my favorite cake.. If you don’t want gouache, it is great slice across wise, spread with good raspberry preserves and served with whip cream.