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!

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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

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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.

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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. You can not make ganache with milk chocolate chips. It doesn’t set up. And ganache can not be made ahead of time and then re-heated. The chocolate will burn or ‘break’.

    1. I’m sorry, but you maybe thinking of something else. You most certainly can make ganache with milk chocolate chips.

      1. Please help! Since I posted this recipe I get EVERY response that comes across. How do I stop it????

    2. I have not had any issues with reheating Ganache. I made too much the first time and saved 1/2 of it in a covered bowl in the fridge. I heated it up the microwave for 30 seconds on low and it was just fine.

  2. OMG I just put this in the oven. After reading went and looked at the boxes…1 the cake mix was triple choco and the brownie said 13×9 size. I followed the ingredients exactly. Oh boy lets see what happens 🙂

  3. This cake is so yummy. It so simple to make. I have made it three times this week for different events. It was a huge hit at the bake sale at work. Someone bought the entire cake!

    I did cut the Ganache back to 1/4 cup heavy whipping cream and 3 oz of semi sweet chips, this seemed to be the right amount.

    Thank you so much for sharing this recipe. This has become my ‘go to’ cake for events.

  4. I cannot wait to bake this cake for my grandchildren. They always expect cake at my house. The debate between scratch and box mix in my opinion is ridiculous. I use both methods and don’t prefer one over the other. It just depends on the cake I’m baking. This one looks fabulous

  5. This is my first visit to your website-I’m psyched! I’m constantly told I should open a bakery. I have no interest in that b/c I bake to relieve stress, “squeeze my creative juices”, and show my love for loved ones by making something they will enjoy w/ their eyes & their stomaches.Decorating (I’m not a fondant fan) is my FAVORITE part. I had to laugh when I read your reference to box mixes vs. scratch. I always feel guilty when folks complement me b/c I used mixes a lot for certain things-especially Ghirardelli-their mixes are AMAZING. I never understood why people make such a fuss about something that’s so easy to make. But the bottom line is, who cares about the “base” of the cake , as long as the end result is delicious??? So now I just say thank you, give them the recipe if they ask, & enjoy the complements!

  6. I was afraid that it was a lot of batter for one bunt pan, so I filled my pan a little over half way and had enough for six cupcakes. It’s baking now. We’ll see how it turns out!

  7. Think this can be with gluten-free cake & brownie mixes? Would I still use the same amount of eggs, water & oil?

    1. I usually add a little more oil, especially if I am not familiar with the gf.brand. I am not a professional but my son likes my cooking. I would do 1.5 cups oil and 1 cup water.

      Also do not over bake.

  8. I am not a baker! But I read all the comments and jumped into the recipe. Used 5 eggs, instead of water used almost a cup of sour cream and a bit of brewed coffee, no oil but instead a cup of no sugar applesauce. Baked 30 minutes in glass 9×13 pan. Used a kabob stick to poke holes in it while warm. Topping was 3/4 cup heavy cream and chops, but added a bit if vanilla and cinnamon. You really have to stir to get all the liquid incorporated. We just ate a piece and it was GOOD!!

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