Chocolate Brownie Cake Recipe

This Chocolate Brownie Cake is super easy, remarkably moist, and as delectable as it gets! Topped with a decadent chocolate ganache. One bite of this cake and it is sure to become a favorite!

I really have a true affinity for chocolate cake, brownies, and really all things chocolate. Does anyone else out there relate?

When I first made this cake I really wasn't sure I could top our family's favorite Chocolate Cake with Whipped Oreo Icing, but I tell you this cake is right up there too! They are both equally delicious in their own right!

This chocolate brownie cake is a combination of a boxed chocolate fudge cake and a fudge brownie mix to make the moistest and tender cake with crunchy brownie outsides!

I know some people have a problem with making a cake with cake mix, but I am here to tell you I do not! As long as it is delicious and my people (that's my family and friends - and y'all) think it tastes amazing! I am all for it.

Two mixes that have fudge in the title, what more can you say but amazing - right! I promise it leaves ya wanting another slice!

Ingredients

• Chocolate Fudge Cake Mix (dry) - I really love how the texture comes out with a fudge cake mix. I usually use the 15-ounce size box and have tested with Dunkin Hines Chocolate Fudge and Betty Crocker Triple Chocolate Fudge Cake Mixes and both turned out great!
• Chewy Fudge Brownie Mix (dry) - Any fudge or 18-ounce brownie mix will work.
• Oil - Vegetable or canola oil gives the cake moisture.
• Sour Cream - This adds another level of moisture and tenderness to the cake! I bring mine to room temperature along with the eggs.
• Eggs: Use 4 room temperature eggs. To speed up the gentle warming, place refrigerated eggs in a cup of warm water for 10 minutes.
• Water
• For the Ganache, you will need Heavy Whipping Cream and Chocolate Chip Morsels or a baking bar.

Instructions for Chocolate Brownie Cake

✱ Be sure to see the recipe card below for exact ingredients and instructions!

Step 1 | Prepare Oven & Pan

Preheat the oven & prepare a budnt pan with baking spray or butter and flour.

Step 2 | Make Cake

Mix cake ingredients and beat for 2 minutes or until combined.

Bake and allow the cake to cool and turn onto a cooling rack to finish cooling.

Step 3 | Prepare Gananche

Prepare chocolate ganache in the microwave and pour over cooled cake.

Recipe FAQS

Other Options Instead of Chocolate Icing

If you would like other icing options I highly recommend this Whipped Oreo Icing that tops another chocolate cake I make.

A simple whipped cream with strawberries or raspberries is delicious too.

And like I mentioned before this recipe for brownie cake is delicious on its own!

Storage Instructions

Refrigerator & Counter Top Storage

• Store the cake in an airtight or covered container at room temperature for 2 days or in the refrigerator for up to 5 days.

Freezer Storage

• Wrap the cake with plastic wrap and then with aluminum foil or freezer wrap and store in the freezer for up to 3 months.
• If making ahead I recommend making the cake and freezing it before adding the ganache however, it will freezer with the ganache on as well.
• You can also slice it and freeze the slices in a large airtight container, that way you can pull out a slice or two when the cravings hit!

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Chocolate Brownie Bundt Cake

Author: Nikki Lee

5 from 14 votes

This Chocolate Brownie Cake is super easy, remarkably moist, and as delectable as it gets! Topped with a decadent chocolate ganache. One bite of this cake and it is sure to become a favorite!

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Cool Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Cakes

Cuisine American

Servings 12 slices

Calories 437 kcal

Ingredients

  

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Chocolate Brownie Cake

• ▢ 1 box chocolate cake, ( I used Duncan Hines chocolate fudge)
• ▢ 1 box brownie mix, I used Duncan Hines chewy fudge
• ▢ 4 eggs, room temperature
• ▢ 1 cup vegetable or canola oil
• ▢ ⅓ cup sour cream
• ▢ 1 cup water

Ganache

• ▢ 1 cup heavy whipping cream
• ▢ 1 bag, 12 ounces semi sweet chocolate morsels

Instructions

 

Cake

• Heat oven to 350°. Prepare a bundt pan by spraying with bakers spray or butter and flour.
• In a stand mixer bowl or large bowl, pour in all cake ingredients. Start the mixer on slow and then turn up to medium and mix for 2 minutes.
• Pour batter into prepared bundt pan and bake for 50 to 55 minutes.
• When done baking, remove the cake and allow it to cool in the pan for 5 to 10 minutes. Then carefully turn the cake out onto a cooling rack and cool for at least 30 minutes.

Chocolate Ganache

• Place heavy whipping cream in a large microwave-safe bowl. Heat for 2 minutes or until just boiling.
• Carefully pour in chocolate morsels into the cream. Let sit for 5 minutes.
• Whisk chocolate and cream until the chocolate is smooth and shiny. This takes about 1 minute.
• Pour over cooled cake.
  

✱ Nikki's Tips

• Do not add the ingredients to the cake or brownie mixes. Use the dry cake mix in this recipe.
• If using a dark nonstick coated pan, bake at 325°.
• Do not overbake. If you find your cakes turn out dry it's likely you are overbaking.

Nutrition

Calories: 437 kcal Carbohydrates: 32 g Protein: 5 g Fat: 34 g Saturated Fat: 22 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 85 mg Sodium: 378 mg Potassium: 172 mg Fiber: 1 g Sugar: 14 g Vitamin A: 412 IU Vitamin C: 1 mg Calcium: 84 mg Iron: 2 mg

Nutrition Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

Recipe adapted from Nanny's Chocolate Brownie Cake.