This Chocolate Brownie Cake is a rich, moist, and indulgent dessert that combines the best of both worlds: the fluffiness of chocolate cake and the fudgy goodness of brownies. Topped with a luscious ganache, it’s a showstopper that’s surprisingly easy to make.

Why I Love This Recipe

I love how this recipe brings together the convenience of boxed mixes with the decadent taste of a homemade dessert. It’s perfect for any occasion, from casual gatherings to special celebrations. The combination of textures and the rich chocolate flavor make it a favorite in my household.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box (15.25 ounces) chocolate cake mix
1 box (18.3 ounces) fudge brownie mix
4 large eggs, room temperature
1¼ cups water, room temperature
1 cup (218 g) vegetable oil
Ganache (optional, for topping)

Directions

Preheat the oven to 350°F (175°C). Prepare a Bundt pan by greasing it thoroughly.
In a large bowl, combine the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil. Mix until well combined.
Pour the batter into the prepared Bundt pan.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Once cooled, drizzle with ganache if desired.

Servings and Timing

Servings: Approximately 12
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Variations

Add-ins: I sometimes fold in chocolate chips or chopped nuts for added texture.
Flavor Twist: Swapping the ganache for a caramel drizzle gives it a delightful twist.
Mini Cakes: Using mini Bundt pans makes for adorable individual servings.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Wrap tightly and freeze for up to a month. Thaw at room temperature before serving.

FAQs

What type of cake and brownie mixes work best?

I use standard boxed mixes without any added ingredients. The simplicity of the dry mixes allows for the perfect texture and flavor combination.

Can I make this cake without a Bundt pan?

Yes, a 9×13-inch pan works well. Just adjust the baking time accordingly and keep an eye on the cake as it bakes.

How do I prevent the cake from sticking to the pan?

I ensure the pan is well-greased and sometimes dust it with cocoa powder to help the cake release easily.

Is the ganache necessary?

While the ganache adds a rich finish, the cake is delicious on its own. I sometimes serve it plain or with a dusting of powdered sugar.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance and store it covered at room temperature. It stays moist and flavorful.

Conclusion

This Chocolate Brownie Cake is a delightful fusion of two classic desserts. Its rich flavor and moist texture make it a crowd-pleaser every time. Whether topped with ganache or enjoyed plain, it’s a recipe I return to again and again.