Chocolate Brownie Cake

Chocolate lovers will adore this chocolate brownie cake recipe which creates a moist and decadent cake drizzled in thick, homemade rich chocolate ganache.

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This chocolate brownie cake takes everyone’s favorite chocolate cake and adds in brownie mix to create a divine combination! Rich fudge brownie mix is blended with chocolate cake batter to make this unbelievably decadent chocolate dessert.

For more great chocolate desserts, try our mayo cake or our hot fudge sundae cake.

CHOCOLATE BROWNIE CAKE INGREDIENTS

HOW TO MAKE THIS CHOCOLATE BROWNIE CAKE RECIPE

STEP ONE: Preheat your oven to 350°F.

STEP TWO: In a large bowl combine the box of cake mix, the box of brownie mix, eggs, water, oil, and mayonnaise. Stir or mix these ingredients with an electric mixer until it’s well combined. Fold in the chocolate chips and keep stirring until they are well mixed in.

STEP THREE: Lightly spray a 12-cup 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.

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.

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 melted chocolate mixture forms a smooth, glossy ganache.

STEP ELEVEN: Pour the ganache over the cake and serve.

HOW TO SERVE

Add a scoop of our no-churn vanilla ice cream to your chocolate fudge brownie cake. This rich chocolate cake is ideal for a special occasion, especially if you are celebrating a chocolate lover.

MORE CHOCOLATE RECIPES

No Bake Desserts

Chocolate Lasagna

Desserts

Chocolate Trifle

STORAGE

IN THE FRIDGE: You can keep your leftover cake in the fridge for up to 5 days in an airtight container.

IN THE FREEZER: Freeze your ultimate brownie 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 the flavor of classic brownies with moist cake batter to make this amazing double-chocolatey dessert.

MORE RECIPES YOU’LL LOVE

• No-Churn Brownie Ice Cream
• Chocolate Trifle
• Chocolate Covered Strawberry Brownies
• Chocolate Cherry Dump Cake
• Lunch Lady Brownies
• Air Fryer Chocolate Cake
• Strawberry Trifle
• Caramel Brownies
• Chocolate Mug Cake
• Vanilla Brownies
• Triple Chocolate Brownies
• Instant Pot Chocolate Cake
• Coconut Brownies
• Strawberry Shortcake Brownies

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Chocolate Brownie Cake

5 from 59 votes

Chocolate lovers will adore this chocolate brownie cake recipe which creates a moist and decadent cake drizzled in thick, homemade rich chocolate ganache.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 2 hours 10 minutes

Servings 16

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Ingredients

  

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For the Cake

• 1 (15.25-ounce) box chocolate cake mix Any chocolate cake mix should do. I always use Betty Crocker – it has pudding in the mix. I used Triple Chocolate Chunk variety for this.
• 1 (18.3-ounce) box fudge brownie mix
• 4 large eggs
• 1¼ cups water
• 1 cup vegetable oil or canola oil
• ½ 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
• 1 cup heavy whipping cream

Instructions

 

• Preheat oven to 350°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 12- cup 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.

Video

Notes

• Please note that it is very important that you are using a 12-cup bundt pan for this recipe. If you are using a smaller pan, it will take longer than the indicated time to cook.
• 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.
• Don’t allow your cream for the ganache to boil! When it’s steaming, it’s ready.
• Place a clean baking sheet under the wire cooling rack before pouring the ganache over so that the drips are caught for easy cleanup.

Nutrition

Calories: 490kcal | Carbohydrates: 45g | Protein: 5g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 385mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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