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 made this for a barbeque potluck at our apartment complex. There was lots of food and a big variety of desserts. There were only three small pieces of the cake left! Really rich and yummy. The only thing I would change next time would be to cut the ganache recipe in half. I had way too much left over! Also sprayed the pan with bakers spray, wiped it with a paper towel and dusted pan with cocoa. No white splotches. Let the pan rest after baking, used a rubber spatula to loosen the cake from the top of the pan, turned it onto a rack to cool. Turned out perfect!
I like the way you think, Carolyn! I followed your lead with the Baker’s spray, dusted with cocoa powder. Worked great! I left a complete review below.
Woops, I meant “Norma.” My apologies, Norma.
If you use a little of the cake mix to dust your pan with you won’t have the extra chocolate from the cocoa
Made this cake for 4th of July it was A hit.
I’m thinking of adding Guinness in place of the water or maybe just soaking the cake with Kahlua before I frost it!!
I am at 8,000 feet elevation. What do I need to do to alter this to make it turn out right?
Hello can someone answer this what is heavy cream?
Or what kind of heavy cream..
heavy cream is whipping cream 35%
Storage with the cream? Refrigerate?
Heavy cream is 35% fat, which makes it whipping cream.
I’m new to bundt cakes….I just ordered a silicone bundt pan and am looking for a first recipe to try it out. If I use the silicone pan, do I still need to oil/flour it? Thanks in advance for an expert tips!
Made this for my daughter’s birthday. She’s in college and I will be taking it to her tomorrow, with dinner out, to celebrate. Followed the recipe as written. This is soooo easy. It is a very heavy cake, which holds true to its name, “Chocolate BROWNIE Cake;” it is more brownie than cake, but very good. I cut about an inch off of the bottom, so that the height would not exceed the depth of my cake carrier. Flipped the cut-off part over, and Voil`a – another whole brownie cake for my husband to enjoy! The ganache recipe made enough to cover “both cakes,” with some to spare!
Hello! This looks delicious. Going to try it tonight. Can you tell me what sie bunt tin to use?
These sound so delicious. Thaanks for sharing this recipe.
Simon
I made this cake for an Airstream trailer rally. It was completely scarfed up! It was so easy, quick and delicious. There was a lot of frosting, but I just poured it all on and people loved it. I would highly suggest that people try this. Just yummy. Here’s an additional thought: I bought the cake mix, brownie mix and oil at the Dollar Store – very inexpensive yet delicious.