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!

PIN IT HERE!

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 Brownie Cake- You will NEVER guess the ingredients!!

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.

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

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.

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

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-mix-cake-768x878 (1)
4.88 from 122 votes

Chocolate Brownie Cake

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Chocolate Brownie Cake is one of the easiest chocolate cakes I have ever made, but also one of the most delectable!

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

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Question: if I wanted to make cupcakes with his recipe, do I need to make any changes ? And how long would I bake for?

  2. I can’t seem to print this recipe. Happens a lot using my iPad via Facebook recipes. Anyone have a solution?

  3. I just maDe the cho brownie cake for the f time. So far the cake came out great have not made the ganache yet wai for cake to cool.

  4. ThiS Chocolate Brownie Cake is FANTASTIC. Never a morsel left. I am always asked to share this cake recipe. I microwave one can of chocolate frosting about 20 – 30 seconds to make it POURABLE. I then pour this frosting over the cake. Sprinkle some mini chocolate cips on it too.

  5. Made this exactly as directed in the recipe above and it ran over the bundt pan all into the bottom of my oven. No, i didnt try to make it as shown on the BoX. So disappointed! Too much batter for a bundt pan.

    1. There are lots of comments asking the question about the size of brownie mix and cake mix. Would you post an answer to that or email it to me. Also do you use a certain brain of cake mix and brownie mix? Would love to get the answers. Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.