The Dreamy Chocolate Brownie Cake Recipe You Need to Try

Chocolate has always been my secret weapon for delightful chocolate brownie cake moments that spark pure joy.

Rich cocoa aromas fill my kitchen whenever I whip up this decadent treat.

Each slice promises an incredible blend of fudgy texture and intense flavor profiles.

My grandmother’s classic recipe inspired this particular version that combines simplicity with indulgence.

Mixing ingredients becomes an art form when creating such a luxurious dessert.

Chocolate lovers will appreciate the deep, velvety experience waiting in every single bite.

Prepare to embark on a delicious adventure that promises sweet satisfaction.

Why You’ll Want More of Chocolate Brownie Cake

• Quick Crowd-Pleaser: Perfect for unexpected gatherings or spontaneous sweet cravings, this recipe transforms basic pantry staples into a showstopping dessert that will impress family and friends.
• Versatile Celebration Treat: Ideal for birthdays, potlucks, weekend desserts, or any moment deserving a luxurious chocolate experience without complicated preparation steps.
• Stress-Free Baking: Combines the best of cake and brownie textures with foolproof instructions, making it a stress-free baking adventure for novice and experienced bakers alike.

Chocolate Brownie Cake Essentials

• Chocolate Cake Mix: A pre-mixed dry base that provides the cake's chocolate flavor and structure.
• Fudge Brownie Mix: A rich, chocolatey mix that adds extra depth and dense texture to the cake.

• Eggs: Provide binding and moisture to the cake.
• Water: Helps blend the dry ingredients and create a smooth batter.
• Vegetable Oil: Adds moisture and helps create a tender cake texture.

• Heavy Whipping Cream: Creates a rich and smooth ganache base.
• Semi-Sweet Chocolate Morsels: Adds a deep chocolate flavor and creamy texture to the ganache topping.

Making the Chocolate Brownie Cake

Step 1: Warm Up the Oven and Get the Pan Ready

Crank your oven to a toasty 350°F.

Grab a bundt pan and give it a generous spray with baker’s spray or lovingly coat it with butter and flour to ensure your cake slides out like a dream.

Step 2: Blend the Dry Ingredients

Take a large mixing bowl and sift together the chocolate cake mix and fudge brownie mix.

This magical step eliminates pesky lumps and creates a silky-smooth base for your decadent dessert.

Step 3: Bring in the Wet Ingredients

Introduce the eggs, water, and oil to your dry mixture.

Grab a whisk or hand mixer and blend everything for about 2 minutes.

Watch as the batter transforms into a luscious, velvety consistency.

Step 4: Fill and Bake the Cake

Pour the batter into your prepared bundt pan, making sure it’s spread evenly.

Slide the pan into the preheated oven and bake for 50-55 minutes.

Pro tip: The cake is ready when a toothpick comes out clean or with just a few moist crumbs.

Step 5: Let the Cake Chill

After baking, let the cake rest in the pan for 5 minutes.

Then, gently flip it onto a cooling rack and give it a solid 30 minutes to cool down completely.

Step 6: Craft the Dreamy Ganache

Grab a microwave-safe bowl and heat the heavy whipping cream until it’s bubbling.

Toss in the semi-sweet chocolate morsels and let them swim in the hot cream for 5 minutes.

Whisk until you’ve got a glossy, smooth ganache that’ll make mouths water.

Step 7: Drizzle and Decorate

Once the cake has cooled, pour that luxurious ganache over the top.

Use a spatula to spread it evenly, letting it cascade down the sides for a show-stopping finish that’ll have everyone drooling.

Chocolate Brownie Cake Prep Tips

• Generously grease the bundt pan with baker's spray or butter and flour mixture to ensure easy cake removal without breaking.
• Sift dry ingredients together to eliminate lumps, creating a velvety-smooth chocolate mixture that bakes evenly.
• Use the toothpick method to check doneness – it should come out clean or with a few moist crumbs, indicating a perfectly baked cake.
• Let chocolate morsels sit in hot cream for 5 minutes before whisking to create a glossy, smooth ganache that drapes beautifully over the cake.
• Allow the cake to cool completely in the pan for 5 minutes, then on a cooling rack for at least 30 minutes before adding ganache to prevent melting.

Chocolate Brownie Cake Storage & Reheating Guide

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap the cake securely in plastic wrap, then place it in a freezer-safe container. It can be frozen for 2-3 months without losing its rich flavor and moist texture.
• Remove the cake from the freezer and let it sit at room temperature for 2-3 hours. Avoid using the microwave, which can make the ganache melt and the cake become soggy.
• Gently warm individual slices in the oven at 300°F for 5-7 minutes to restore the cake's original softness and enhance the chocolate flavor.

Sides That Go with Chocolate Brownie Cake

• Decadent Dessert Wine Pairing: Sip a rich port wine to complement the intense chocolate flavors, its sweet and robust profile perfectly balancing the cake's deep richness.
• Creamy Coffee Companion: Brew a bold espresso or cappuccino to cut through the chocolate's sweetness, creating a delightful contrast that enhances the dessert's complex taste.
• Nutty Ice Cream Topper: Scoop vanilla bean or toasted almond ice cream alongside the cake, adding a cool, creamy texture that softens the chocolate's intense character.
• Fruity Raspberry Accent: Garnish with fresh raspberries or a light raspberry sauce, introducing a tart brightness that beautifully contrasts the cake's deep chocolate notes.

Chocolate Brownie Cake Variants

• Gluten-Free Chocolate Brownie Cake: Replace the cake mix and brownie mix with gluten-free alternatives, ensuring all ingredients are certified gluten-free to accommodate individuals with gluten sensitivities.
• Vegan Chocolate Brownie Cake: Substitute eggs with flax eggs or applesauce, use vegetable oil instead of regular oil, and opt for dairy-free chocolate morsels to create a plant-based version of the dessert.
• Reduced-Sugar Chocolate Brownie Cake: Select a sugar-free cake mix and brownie mix, use sugar substitutes like stevia or monk fruit sweetener, and choose dark chocolate with lower sugar content for a healthier option.
• Nut-Free Chocolate Brownie Cake: Verify all ingredients are nut-free, including the chocolate morsels and any potential cross-contamination, making the recipe safe for those with nut allergies.

FAQs

• What ingredients make this brownie cake unique?

The combination of chocolate cake mix and fudge brownie mix creates a rich, dense texture that’s more indulgent than a traditional cake or brownie.

• Can I use a different type of pan?

While a bundt pan works best for this recipe, you can also use a 9×13 inch baking pan, adjusting the baking time slightly to ensure even cooking.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Avoid overbaking to maintain a moist texture.

• Is the ganache necessary?

The ganache adds a luxurious chocolate layer that enhances the cake’s flavor, but you can skip it if desired or substitute with chocolate frosting or powdered sugar for a lighter topping.

Chocolate Brownie Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 20 reviews

• Total Time: 1 hour 10 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Indulgent chocolate brownie cake merges rich dessert traditions with irresistible cocoa magic. Smooth chocolate layers invite sweet celebrations, promising delectable moments that melt effortlessly on your palate.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box chocolate cake mix
• 1 box fudge brownie mix
• 12 oz (340 grams) semi-sweet chocolate morsels

Liquid Ingredients:

• 4 large eggs
• 1 1/4 cups (295 milliliters) water
• 1 cup (240 milliliters) oil
• 1 cup (240 milliliters) heavy whipping cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and meticulously coating a bundt pan with non-stick spray or butter-flour mixture to guarantee seamless cake release.
2. Carefully sift the chocolate cake mix and fudge brownie mix together in a spacious mixing bowl, eliminating potential clumps and creating a uniform dry foundation.
3. Incorporate liquid ingredients by whisking eggs, water, and oil into the sifted dry mixture, blending thoroughly for approximately two minutes until achieving a silky, lump-free consistency.
4. Transfer the velvety batter into the prepared bundt pan, distributing evenly to ensure uniform baking and optimal texture.
5. Position the pan in the preheated oven and bake for 50-55 minutes, monitoring doneness by inserting a toothpick – it should emerge with minimal moist crumbs or completely clean.
6. After removing from the oven, allow the cake to rest within the pan for five minutes, then delicately invert onto a cooling rack, permitting complete temperature reduction for roughly 30 minutes.
7. Create luxurious ganache by heating heavy whipping cream until boiling, then introducing semi-sweet chocolate morsels and allowing a five-minute resting period before whisking into a glossy, smooth mixture.
8. Once the cake has thoroughly cooled, generously drape the ganache across the surface, utilizing a spatula to encourage elegant dripping and complete coverage.

Notes

• Use room temperature eggs for better cake texture and more even mixing.
• Avoid overmixing the batter to prevent a tough, dense cake – mix just until ingredients are combined.
• Line the bundt pan with parchment paper for easier cake removal and perfect shape.
• Customize the ganache by adding a pinch of sea salt or a splash of coffee liqueur for extra depth of flavor.

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 275
• Sugar: 20 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg