Name: Chocolate Brownie Cake
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: American
Ingredients: For the Cake:; 1 box (15.25 oz) chocolate cake mix; 1 box (18.3 oz) fudge brownie mix; 4 large eggs, at room temperature; 1¼ cups water, at room temperature; 1 cup (218 g) vegetable oil; For the Ganache:; 1 cup (238 g) heavy whipping cream; 1 bag (12 oz) semi-sweet chocolate chips

Jump to Recipe·Print Recipe

A luscious blend of two classic desserts, this Chocolate Brownie Cake brings together the best of both worlds—moist chocolate cake and rich, fudgy brownies. Topped with a glossy chocolate ganache, this cake is the ultimate indulgence for chocolate lovers and perfect for any celebration or sweet craving.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box (15.25 ounces) chocolate cake mix

1 box (18.3 ounces) fudge brownie mix

4 large eggs, at room temperature

1¼ cups water, at room temperature

1 cup (218 g) vegetable oil

For the Ganache:

1 cup (238 g) heavy whipping cream

1 bag (12 ounces) semi-sweet chocolate chips

Directions

I start by preheating the oven to 350°F (177°C) and spraying a 10-inch Bundt pan generously with nonstick cooking spray.

In a large mixing bowl, I combine the chocolate cake mix, brownie mix, eggs, water, and oil. I whisk it all together for about 2 minutes until the batter is smooth with just a few small lumps.

I pour the batter into the prepared Bundt pan and bake it for 50–55 minutes, until a toothpick inserted comes out with just a few moist crumbs.

After baking, I let the cake rest in the pan for 10 minutes before turning it out onto a cooling rack to cool completely—this usually takes about 30 more minutes.

For the ganache, I microwave the cream in a bowl until it begins to simmer, which usually takes about 45 seconds to 1 minute. I add the chocolate chips to the hot cream and let them sit without stirring for 5 minutes.

After that, I whisk the ganache until it’s glossy and smooth, then drizzle it all over the cooled cake. I like to let it set a bit before slicing.

Servings and Timing

Prep Time: 5 minutes

Cooking Time: 55 minutes

Total Time: 1 hour

Servings: 12 slices

Calories: Approximately 718 kcal per slice

Variations

If I want to switch things up, I sometimes use dark chocolate chips for a more intense flavor or add a splash of espresso to the ganache to enhance the chocolate. Chopped nuts or a swirl of peanut butter in the batter also give the cake an extra layer of texture and taste. For a festive twist, I’ve even added crushed peppermint candies on top during the holidays.

Storage/Reheating

I usually store this cake at room temperature in an airtight container for up to 3 days. If I need to keep it longer, it does great in the fridge for up to 5 days. When it’s chilled, I like to let it sit at room temp for 15–20 minutes before serving so the ganache softens up. Reheating individual slices in the microwave for 10–15 seconds brings back that just-baked warmth.

FAQs

How do I know when the cake is done baking?

I check by inserting a toothpick into the thickest part of the cake—if it comes out with a few moist crumbs (but not raw batter), it’s ready.

Can I use a different type of pan?

Yes, I’ve used a 9x13-inch pan before, though the baking time might be slightly shorter. I just keep an eye on it around the 40-minute mark.

Can I make the ganache ahead of time?

Absolutely. I sometimes make the ganache the day before and store it in the fridge. I reheat it gently in the microwave until it’s pourable again.

What can I use instead of vegetable oil?

I’ve tried using melted butter or even coconut oil, and both work great. Butter gives it a richer flavor, while coconut oil adds a slight tropical twist.

Can I freeze this cake?

Yes, I often freeze the cake (without ganache) for up to 2 months. I wrap it tightly in plastic wrap and foil. When ready to eat, I thaw it overnight in the fridge and add fresh ganache before serving.

Conclusion

This Chocolate Brownie Cake is everything I want in a dessert—easy, rich, and downright irresistible. It’s the kind of treat that impresses without the fuss, and every bite is a chocolate lover’s dream. Whether it’s for a party, a potluck, or just a cozy weekend, I always find a reason to bake this cake.

Recipe:

Chocolate Brownie Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

This Chocolate Brownie Cake is a decadent fusion of two beloved desserts—moist chocolate cake and rich, fudgy brownies. Using boxed mixes for ease and topped with a luscious chocolate ganache, it's a show-stopping treat that's perfect for birthdays, holidays, or whenever you’re craving the ultimate chocolate indulgence.

Instructions

Preheat oven to 350°F (177°C). Generously grease a 10-inch Bundt pan with nonstick spray.
In a large bowl, combine cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes until mostly smooth.
Pour batter into the prepared pan.
Bake for 50–55 minutes or until a toothpick inserted comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely (about 30 minutes).
For the ganache, heat cream in the microwave until simmering (about 45 seconds to 1 minute).
Add chocolate chips to the hot cream and let sit for 5 minutes.
Whisk until smooth and glossy.
Drizzle ganache over the cooled cake and let set before slicing.