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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Has anyone made this in a 9×13 pan ? If so how long did you bake it?
Thanks……
These look easy and good !
Can you add walnuts to the cake batter?
I added walnuts to cake batter, and then put walnut halves on top of ganache. Beautiful and delic..
I made this yesterday and left it on counter. Now I’m wondering if I should have refrigerated it because of the whipping cream? Anyone else know?
Should be fine. 🙂
Could this be made with sugar free brownie mix and sugar free cake mix?
Will bake cake today. Am sure it will be wonderful! Printed recipe and got 21 pages of basically nothing. Waste of ink! How about just recipe without comments and ads?
If you click PRINT on the recipe itself (there is a button) only the recipe will print.
Amen to that!! I just don’t copy recipes when there is SO MUCH “chatter” in the post.
There is no “chatter” when you click the print button. This is also a personal food blog… if you want recipes that have no “chatter” feel free to visit allrecipes. com.
Negative people who have no web skills! Clearly has a print button!
Rhonda Dunn—Please don’t put people down for not understanding. We are not all geniuses like you. We learn by asking and hoping there are people that aren’t quite as rude as you are who will help us .
Save recipes as PDF. That really helped me save ink.
I just copied the recipe into the notes section on my phone.
My iPad makes me “open in Safari” which then lets me choose all my options…as in, which pages I want to print. I also print on both sides of paper.
What i like to do is this: copy and paste the recipe in an e-mail to myself. I put the e-mails in a file and print when i am ready to prepare. So simple, no wasting ink, and no wasted paper copying recipes i may never get to. I hope this helps, Carol.
SO easy!!! I made this yesterday and it is my new favorite chocolate cake. Absolutely amazing!!! The ganache came out so incredibly glossy and perfect consistency. I spinkled some pink & purple pearly candies over the top of the glazed cake and thought it couldn’t be more perfect! Thank you so much for this wonderful recipe!!
Can I make this with sugar free brownie mix and sugar free cake mix?
That is how I am going to make it. Did you try it already with the SF mixes? I am going to use SF Pillsbury, that is the only brand that I have found that makes sugar free mixes.
Absolutely loved it. I used a Duncan Hines Triple Chocolate (which is pretty much this cake) and a Betty Crocker fudge brownie mix. I didn’t use the ganache that came with the Duncan Hines. I also used milk, and butter. Lol Overall it was a HIT!!!!!! Easy can’t go wrong. RIP Joan who said box cake can’t be great ????
Vonnie – did you use the milk and butter in equal amounts to substitute for the water and oil?
bith cake mix and brownie mix are of 500 grams?