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Chocolate Brownie Cake

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.
Prep Time 20 mins
Cook Time 50 mins
Cool Time 1 hr
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 16
Calories 490 kcal


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


  • 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.


  • 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.


Sodium: 385mgCalcium: 58mgVitamin C: 1mgVitamin A: 292IUSugar: 26gFiber: 1gPotassium: 119mgCholesterol: 70mgCalories: 490kcalTrans Fat: 1gSaturated Fat: 17gFat: 34gProtein: 5gCarbohydrates: 45gIron: 2mg