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Chocolate Brownie Cake

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close up shot of Chocolate Brownie Cake on a serving tray
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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Table of Contents
  1. CHOCOLATE BROWNIE CAKE INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE BROWNIE CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

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.

close up shot of Chocolate Brownie Cake with a slice being taken away

CHOCOLATE BROWNIE CAKE INGREDIENTS

Chocolate Brownie Cake raw ingredients that are labeled

You’ll need:

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.)
  • 1 (18.3-ounce) box fudge brownie mix
  • 4 large eggs
  • 1¼ cups of water
  • 1 cup of vegetable or canola oil
  • ½ 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
  • 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 this chocolate bundt 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°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.

Chocolate Brownie Cake process shot of ingredients combined in a bowl

STEP THREE: Lightly spray a 12-cup bundt pan with a non-stick cooking spray and pour the batter in evenly. 

PRO TIP:

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.

Chocolate Brownie Cake process shot of cake batter poured into a bundt pan

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.

Chocolate Brownie Cake process shot of cake baked in a bundt pan

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 melted chocolate mixture forms a smooth, glossy ganache.

Chocolate Brownie Cake process shot of ganache ingredients being whisked together in a bowl

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.

Chocolate Brownie Cake process shot of ganache being poured over cake

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.

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.

close up shot of a slice of Chocolate Brownie Cake on a plate

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.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe in a regular cake pan instead of a bundt pan?

This great recipe could be made in a regular pan if you don’t have any bundt cake pans but keep in mind that you will have to adjust the amount of time the cake bakes.

Can I freeze this chocolate cake?

You can freeze your chocolate brownie cake for up to one month.

Can I frost this with chocolate buttercream or other chocolate frosting instead of ganache?

If you prefer different frosting, you are more than welcome to replace the ganache with frosting or buttercream. It will be just as decadent and delicious.

MORE RECIPES YOU’LL LOVE

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close up shot of Chocolate Brownie Cake on a serving tray

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

Ingredients
  

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
  • 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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  1. Jen says

    5 stars
    This cake is amazing! My kids say it is their new favorite dessert. Perfect combo of rich, chocolate, moist perfection. 5 stars for sure!

  2. Jennifer Robinson says

    Have you made this as anything other than a Bundt? I don’t have a bundt pan but really wanted to make this. Any suggestions?

  3. Linda says

    5 stars
    I used 2 regular cake pans . After cooled i added a layer of marshmallow fluff in the middle, added the 2nd layer of cake and topped off with the Chocolate Ganache.
    Yummy

  4. Laurie says

    5 stars
    This was fabulous! I made it 3 times in 5 days. First time, exactly as written. I had trouble getting it out of the pan so second time I used cooking spray and cocoa powder to help. Was great! The third time I made it into cake layers! I had some extra batter so made 4 muffins. It was fabulous each time. Great recipe!

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