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
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.
I make a version of this cake all of the time. The best chocolate cake there is. I use Chocolate Fudge Cake, Fudge Brownie and chocolate fudge pudding mix. I also cut the water by 1?4 cup and the Oil by 1?4 cup and add a 1/2 cup of sour cream.
The chocolate Grenache is the bomb!
Can this cake be made in a 13×9 baking pan? I’ve seen people ask this question many times. I’ve also scrolled and never seen a answer. Please answer this simple question. Thank you
Hi, Lu! I work with iambaker and am happy to help with questions. We have not tried to bake this cake in a 13×9-inch pan, so I really can’t say how it would turn out. I do know that the batter would be a lot thinner in the 13×9 pan since the volume of that pan is greater than the bundt pan we used for the recipe. Because of this, the bake time would more than likely be less. Let us know how it turns out if you try it! Have a great day!
I’ve made this cake and it’s so good! Love it. I try to wait for when I know people are coming over because I’m pretty proud of how it turns out!
Unfortunately this cake was gobbled up at an event before I was able to get a slice and taste it. Bummer for me because I was really looking forward to a big slice. Everybody loved this super fudge cake that had a chewy exterior and soft interior. I did drench it with so much ganache, the middle hole filled up with frosting! Do make this humdinger of a special occasion cake that will wow & delight all (except me who was too slow on the draw but will be first in line the next time). Beware, if your Bundt Pan is too full, cake will flood and mess up the bottom of your oven. Fill your pan to a little less than the top & use leftover batter to bake a few cupcakes along with the cake, or afterwards if oven is not big enough to accommodate both pans. Don’t overfill your Bundt pan up to the tip top, it will spill over during baking & burn which is quite bothersome. Great easy cake that will not disappoint.
My mother makes this recipe often and she always gets raved reviews. We both often use mixes and just don’t tell. I wonder if this cake could accommodate a filling? I saw a cream cheese filling that is supposed to be delicious in chocolate cake. Thank you for the recipe.
I made this yesterday, it was super easy to make, but I found it to be dry, maybe next time I’ll use a extra egg, or mike instead of water.
Easy and delicious
Wonderful, most & easy! But I substituted applesauce for the oil. Worked out great! Family loves it!!!
This looks amazing! Is there any way this recipe can be done with a vanilla flavor? What could be used as a substitute for the brownie box but still maintain the richness?
Can this be made in two 8 inch layer cake pans
Hi, Linda! I work with iambaker and am happy to help with questions. We have not tested the recipe in two 8-inch layer cake pans, so I can’t say how the baking time would be affected. Have a great day!