This Chocolate Brownie Cake is the best of both worlds — a moist chocolate cake and a rich fudge brownie. And with a smooth chocolate ganache on top, it’s an indulgent dessert, one suitable for special occasions or simply when you want something extra decadent. This cake — made with just a few ingredients, not to mention a few simple steps — is sure to impress with its beautiful ganache finish and rich chocolate flavor.
Why You’ll Love This Recipe
Chocolate Lover’s Dream: A chocolate cake mix plus a brownie mix comes together in this ultra-rich cake, which has a brownie-like texture that’s fudgy, moist and filled with chocolate goodness.
Simple But Stunning: By starting with boxed mixes, you can whip up this decadent dessert with minimal labor but a homemade taste and presentation.
Ganache Finish: The smooth, glossy ganache gives a lovely, professional look, plus another layer of chocolatey deliciousness.
Great For Any Occasion: Perfect for holidays, birthdays, potlucks, and any gathering that you need an all-star dessert.
Key Ingredients
Chocolate Cake & Brownie Mix: The blend of these two mixes give the cake its texture. Any brand of chocolate cake and fudge brownie mix will do, but higher-end brands may give a richer chocolate flavor.
Eggs: The eggs bind the ingredients and produce a moist, tender crumb. This recipe works best with large eggs.
Heavy Whipping Cream: This is essential for a rich ganache. Heavy cream yields a luscious, shiny ganache that firms up only slightly on cooling for a glossy, gorgeous finish.
Semi-Sweet Chocolate Morsels: Semi-sweet chocolate has a more balanced sweetness that’s ideal for ganache, producing richness without too much sweetness.
Full list of ingredients with amounts and instructions are located in the recipe card at the bottom of the post
Would you like to save this?
Just drop your email here and I'll send it right away!
Instructions:
Preparing the Cake
Preheat the oven: These two steps will make sure your oven is hot when you get ready to bake.
Prepare the Bundt Pan: Generously spray a bundt pan with baker’s spray. If you do not have baker’s spray, butter and dust with flour to prevent sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the chocolate cake mix with the fudge brownie mix. Sifting breaks up lumps and helps prevent them from entering the batter.
Combine Wet And Dry: Pour the eggs and water (or oil) into the dry ingredients. Whisk for 1 to 2 minutes, or until mostly smooth.
Make Your Own Bundt Cake
Grease the Bundt Pan: As with most recipes, the best place to start is to take our handy advice, right off the bat!
Bake: Put the pan into the oven and bake for 50-55 minutes. At the 50-minute mark, test for doneness with a toothpick or cake tester — it should emerge clean or with just a few crumbs — when the cake is done.
Cool the Cake: Once the cake is done baking, take it out of the oven and allow it to cool in the pan for 5 minutes. Finally, tip the cake out onto a cooling rack and leave to cool completely for at least half an hour before spreading on the ganache.
Preparing the Ganache
Heat the Cream: In a large, microwave-safe bowl, add the heavy whipping cream and heat in the microwave for 2 minutes or until it starts to boil.
Add the chocolate: Carefully sprinkle the semi-sweet chocolate morsels into the hot cream and let it sit for about 5 minutes without stirring to allow the chocolate to melt.
About 5 minutes in, mix until smooth: Whisk the mixture is smooth and shiny, about 1 minute. If lumps remain, briefly heat and whisk again.
Add the Ganache: When the cake is completely cool, pour the ganache on top, spreading it over the top with a spatula if necessary, for a shiny, decadent coating.
Serving Suggestions:
This Chocolate Brownie Cake is so rich, it is served with few simple accouterments:
Fresh Berries: Pair with fresh strawberries or raspberries for a splash of color and a bright, tangy counterpoint to the chocolate.
Whipped Cream: A dollop of whipped cream on each slice makes for a light, airy counterpoint to the density of the cake.
Ice Cream: Vanilla or coffee ice cream pairs beautifully with the rich chocolate flavor and provides a cool contrast.
Mocha: A shot of espresso or a cup of coffee enhances the chocolate in this cake while balancing the sweetness.
Storage and Freezing Tips:
This cake keeps well, so it’s an excellent choice for a make-ahead dessert.
Room Temperature: The cake can be stored in an airtight container at room temperature for up to 3 days.
Refrigeration: To prevent the ganache from melting in warmer climates, keep the cake in the refrigerator for up to a week. For the best texture, let it come to room temperature before serving.
Freezing: Freeze the cake for up to 3 months. Tightly wrap it in plastic wrap, then in aluminum foil. Defrost in the refrigerator overnight then let come to room temperature.
Recipe Variations:
Incorporate Espresso Powder: To yield a deeper flavor, mix a teaspoon of espresso powder into the cake batter to boost the feedback from the chocolate.
Chocolate Chip Surprise: Add a handful of chocolate chips or chopped nuts to the batter for a surprise texture in every bite.
Mint Chocolate Ganache: Add a drop of peppermint extract to the ganache for one fun, festive mint-chocolate alternative.
Raspberry Drizzle: Add some raspberry sauce to drizzle on top of the ganache for a fruity flair.
Salted Caramel Topping: For a sweet and salty variation, drizzle a salted caramel sauce over the ganache.
Conclusion:
This Chocolate Brownie Cake is my ultimate dessert for myself (serious chocoholic here) — it’s a rich, fudgy cake topped with an over-the-top ganache. Whether you make it for a special occasion or simply to treat yourself, this cake is bound to tame any chocolate craving. It’s a dessert that you’ll want to make, again and again, due to its easy preparation and impressive looking presentation.
Slice it up, and have the best chocolate treat ever!
Chocolate Brownie Cake
Ingredients
- 1 box chocolate cake mix
- 1 box fudge brownie mix
- 4 large eggs
- 1+1/4 cup water
- 1 cup oil
- 1 cup heavy whipping cream
- 12 oz semi-sweet chocolate morsels
Instructions
- Preheat oven to 350°F (175°C).
- Coat a bundt pan with baker’s spray or butter and flour it to prevent sticking.
- In a large mixing bowl, sift together chocolate cake mix and fudge brownie mix.
- Add eggs, water, and oil to the dry ingredients. Whisk for about 2 minutes until smooth.
- Pour batter into prepared bundt pan and spread evenly.
- Bake for 50-55 minutes. Cake is done when a toothpick comes out clean or with a few crumbs.
- Let cake cool in the pan for 5 minutes, then transfer to a cooling rack for at least 30 minutes.
- Heat heavy whipping cream in a microwave-safe bowl for about 2 minutes until it just starts to boil.
- Add chocolate morsels to hot cream and let sit for 5 minutes, then whisk until smooth.
- Once cake is fully cooled, pour ganache over top, using a spatula to spread if needed.