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Chocolate cake is one of my favorite desserts, and adding in some brownie mix seemed like a delicious idea! Spoiler alert: I could not have been more right! Blend rich fudge brownie mix with chocolate cake batter to make this decadent chocolate dessert. Combine melted chocolate chips and heavy cream to whip up a rich chocolate ganache to pour over top of this chocolate brownie cake.
For more great chocolate desserts, try our Cosmic Brownies or our Hot Fudge Sundae Cake. Another super easy chocolate cake to try is our Instant Pot Chocolate Cake!
MORE CHOCOLATE RECIPES:
Chocolate Lasagna | Tollhouse Chocolate Chip Cookies
CHOCOLATE BROWNIE CAKE INGREDIENTS
You will need:
FOR THE CAKE
- 1 box chocolate cake mix
- 1 box of fudge brownie mix
- 4 large eggs
- 1 1/4 cups of water
- 1 cup of vegetable or canola oil
- 1/2 cup mayonnaise
- 1 cup chocolate chips, I used semi-sweet chocolate chips, but you could use any milk or dark chocolate
FOR THE GANACHE
- 2 cups chocolate chips, I used semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate
- 1 cup heavy whipping cream
SUBSTITUTIONS AND ADDITIONS
Mayonnaise: You can use Greek Yogurt as a mayo substitute. It has the same tangy taste and texture as mayo.
Toppings: You can use sprinkles to top your cake if you desire.
Cake and Brownie Mix: We love using Ghirardelli brownie mix or Duncan Hines moist cake mix for this chocolate cake!
HOW TO MAKE THIS CHOCOLATE BROWNIE CAKE RECIPE
STEP ONE: Preheat your oven to 350 degrees F.
STEP TWO: In a large mixing bowl combine the chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise. Stir or mix these ingredients with a hand beater until it’s well combined. Fold in the chocolate chips and keep stirring until they are well mixed in.
STEP THREE: Lightly spray a bundt pan with a non-stick cooking spray and pour the batter in evenly.
STEP FOUR: Bake your cake for 45 to 50 minutes or until a toothpick comes out of the center of the cake clean, or with just a few crumbs.
STEP FIVE: Cool your cake for 10 to 15 minutes and remove it from the bundt pan to cool the rest of the way on a cooling rack.
PRO TIP: Carefully run a rubber spatula around the sides and center of the bundt pan before removing the cake to help it come out cleanly. Place a cooling rack on top of the bundt pan and then invert it to remove the cake from the pan.
STEP SIX: When the cake is cooled, prepare the ganache.
STEP SEVEN: To start your ganache, heat the heavy cream in a small saucepan or in a microwave-safe container until it’s steaming.
PRO TIP: Don’t allow your cream to boil! When it’s steaming, it’s ready.
STEP EIGHT: Pour the cream over the chocolate chips in a small bowl.
STEP NINE: Cover your chocolate with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
STEP TEN: Whisk until the chocolate mixture forms a smooth, glossy ganache.
STEP ELEVEN: Pour the ganache over the cake and serve.
PRO TIP: Place a clean baking sheet under the wire cooling rack before pouring the ganache over so that the drips are caught for easy cleanup.
STORAGE
IN THE FRIDGE: You can keep your cake in the fridge for up to 5 days in an airtight container.
IN THE FREEZER: Freeze your cake in a freezer-safe container for up to 1 month. Make sure to thaw your cake in the fridge before eating! Keep in mind, your ganache won’t freeze as well as the cake.
This delectable chocolate brownie cake is a rich, moist cake drizzled in a thick chocolate ganache. Combine chocolate brownie mix with moist cake batter to make this amazing double-chocolatey dessert.
MORE RECIPES YOU’LL LOVE
Chocolate Brownie Cake
Ingredients
FOR THE CAKE
- 1 box chocolate cake mix I used Triple Chocolate Chunk
- 1 box fudge brownie mix
- 4 large eggs
- 1 1/4 cups water
- 1 cup vegetable oil or canola oil
- 1/2 cup mayonnaise
- 1 cup chocolate chips I used semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate
FOR THE GANACHE
- 2 cups chocolate chips I used semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise. Stir or mix with a hand beater until well combined. Fold in chocolate chips and stir to combine.
- Lightly spray a bundt pan with non-stick cooking spray. Spread batter evenly into a bundt pan.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean, or with just a few crumbs.
- Cool cake for 10 to 15 minutes; remove from bundt pan to cool the rest of the way on a cooling rack.
- When cake is cooled, prepare ganache.
- Heat heavy cream in a small saucepan or in a microwave-safe container until steaming.
- Pour cream over chocolate chips in a small bowl.
- Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
- Whisk until the mixture forms a smooth, glossy ganache.
- Pour ganache over cake and serve.
Holy cow, what an amazing treat!!!!