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 don’t miss my 50 Best Cake Recipes!)


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!

Looking for More Chocolate Desserts?

Chocolate Cherry Brownies

Zucchini Double Chocolate Cake

The Perfect Chocolate Cake

Chocolate Brownie Cupcakes

4.85 from 85 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 (18.3 ounces) 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


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  • Katie says:

    Delicious and easy! Highly recommended. The ganache is simply divine.

  • Ammie says:

    Thanks for d recipe
    From Philippines

  • Karen says:

    Can it be dusted with powdered sugar instead?

    • Amanda Rettke says:

      Yes, of course.

  • Nicole Acres says:

    So delicious and easy!!!

  • lisa says:

    I’m going to make this today and going to try making it as cupcakes for the staff and students.
    I’m hoping this works out as cupcakes. 🙂

  • Cassie says:

    I added a cup of mini morsels and melted canned dark chocolate frosting instead of ganache. I’m just not a fan of ganache and the cake came out amazing! This is a family favorite now.

  • Aparajita says:

    I have never baked before, so I chose to do this one. And it was SO GOOD, i can’t stop eating it. I baked it in a 9×13 pan instead, but it turned out just as moist, and used milk+dark chocolate for the ganache. Amazing recipe for amateurs like me. Thank you.

  • Laura says:

    This cake is so delicious! Thank you for giving me another favorite cake recipe. 😀

  • barb o says:

    Need help-can I make into small tart pans. Will top with fresh strawberry halves, then ganache. Need 48 for Dr. Visit-have to make early morning- Will is work if I make this into tarts night before.

  • Dayle Chibnik says:

    Your recipe says to leave in pan just for 5 minutes before turning out is that enough time? I’m going to make this cakes very soon. Thank you very much.

  • Judy says:

    Should the left over cake be refrigerated or can it be left on the counter?

  • Lubna says:

    Wat can I use instead chocolate mix nd fudge ready made mixture not available?

  • Miriam Brooks says:

    For decades I’ve been making a cake that is essentially the same as this one. Difference: instead of brownie mix I add a package of instant pudding (dry) to the cake mix (and sometimes a handful of chocolate chips). I also sometimes add a little instant coffee, to bring out the chocolate flavor. All other ingredients are the same. With my recipe you can have different cake flavors: lemon cake mix + lemon pudding, for example.

  • Risa Bakrie says:


  • Hollyjo says:

    I can’t tell you the number of times I’ve made this!!! Everyone loves it & wants the recipe!! I’d give it 10 stars if I could. A little secret, you can substitute flavored liquor for half (more or less, to your taste) for the water! OMG, fabulous!

  • Lisa says:

    I’ve made this and it rocks! Can I use the Iambaker chocolate cake mix recipe?

    How much of that recipe would I use instead of a box mix?



  • Ericka says:

    Girl….girlfriend this brownie cake was so moist so perfect. I paired it with a peanut butter buttercream with chocolate ganache for my son’s 16th birthday cake, and let me tell you…. It was a hit! I will be using this recipe going forward.

  • debbie says:

    I made this recipe, but it seemed like so much batter. I put
    some of it in an 8×8 pan. Or you could make a few cupcakes. It was delicious!

  • Mary says:


  • Rekha says:

    Will try this one Amanda – IF I can find both box mixes…
    Thank you for generously posting all your recipes, I lived in Colorado and Texas for ten years before moviing to India, and I STILL follow ALL of your brilliant recipes which NEVER fail me!!!

  • Debra M Stoddard says:

    I absolutely would like to try this cake! I don’t have a bundt pan, could I make it in a rectangular cake pan? Would that work as well?

  • Janice says:

    Can I leave the cake out of the refrigerator with the ganache on it since it is heavy cream?

  • Jody Kotys says:

    Easy and divine chocolate cake! I couldn’t wait for the ganache, but it was still great. Took 75 minutes to finish in my oven, but it was the first time I used. The cake made it an inaugural event.


    Set this divine cake at 50 minutes…good thing I did..I don’t like my baked goods dry so I always check timing early…wished I would have taken it out 5 minutes earlier…
    I will on my next try..delicious!

  • Shannon says:

    Making this again! Split it into a 10-cup and a 6-cup Bundt for 2 thanksgiving events this weekend. Love this recipe.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.