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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I made this cake for my daughter’s birthday and it turned out perfect! Best chocolate cake I’ve ever tasted!! Thank you for posting!
Did you follow the recipe that he had on his page
Making the cake now – omg smells so great. Bringing it to a BBQ – can I make the ganache, leave it in the fridge and then warm it and pour on cake when we are ready for dessert. I am afraid if i pour it now the cake will have to go in the fridge and will not taste as good with cold ganache.
HI wondering if you made ganache ahead of time, I wanted to do the same, please let me know, thank you
I have tried it with the ganache if I have time to do that step. If you are ever in a hurry, you can just use a can of chocolate icing as well. I just take 1/2 of the can and warm it for 15 seconds and then spoon it over. I’ve had great results with both.
The first time I made the Ganache it was way too much and I only made it with 1/2 cup cream and 6 oz chocolate chips. I have since cut it back to 1/4 of what the recipe says and it is enough.
When I had the excess of Ganache I put it in the fridge in a covered bowl. I was able to heat it up a few days later in the microwave for 30 seconds and it was fine.
Thanks for this posting
Thx will try it along with my 4th of July flag cake.
Can’t wait to try this cake
can you use sugar free mixes
Can the cake be frozen aheaD OF TIME?
Just made it yesterday. It is so easy to make. It was delicious! Thank you!
How much oil do you use or do you follow the box
I cup of oil…
Don’t follow the box, follow the recipe. One cup oil. I have also find this make a lot of ganache. I cut it down to 1/4 of what the recipe calls for and it is enough.
Can the cake be made ahead and frozen without the ganache?
I made this kinda , I used Duncan Hines triple chocolate cake mix and Duncan Hines fudge brownies mix. And I used 5 eggs in it . I don’t care for ganache so I used DH fudge icing, I heated the icing in the microwave a about 15 second hand drizzled over the cake . I served it with vanilla ice cream and my family Loved it !
I want to try this as a layer cake with butter creme icing. Coffee, no water.