Description
This Chocolate Brownie Cake is the ultimate indulgence for chocolate lovers—a decadent blend of moist chocolate cake and fudgy brownie, finished with a silky ganache drizzle. It’s easy to make using boxed mixes and delivers bakery-quality results every time. Perfect for celebrations or casual dessert cravings!
Ingredients
- 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)
Instructions
- Preheat oven to 350°F (175°C) and thoroughly grease a Bundt pan.
- In a large bowl, combine chocolate cake mix, brownie mix, eggs, water, and oil. Mix until fully combined and smooth.
- Pour batter into the prepared Bundt pan.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Drizzle with ganache once cooled, if desired.
Notes
- For a non-stick finish, grease and dust the pan with cocoa powder.
- Add chocolate chips or chopped nuts for texture.
- Swap ganache for caramel drizzle or a dusting of powdered sugar.
- Can be made in a 9×13-inch pan—adjust baking time accordingly.
- Stores well at room temperature for 2 days, in fridge for 5 days, or frozen for 1 month.
