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Chocolate lovers, this one’s for you! This Chocolate Brownie Cake is everything you crave—rich, indulgent, and so simple to make. Think the best parts of a fudgy brownie mixed with the fluffiness of a classic chocolate cake, all topped with a silky homemade ganache. I promise, it’s one you’ll want to add straight to your recipe collection!
Brownie Cake Recipe
I LOVE CHOCOLATE. And I LOVE BROWNIES. So, when I came across this recipe, I knew right away it was my kind of dessert—a perfect mash-up of two of my all-time favorite treats. A fudgy, rich brownie meets soft, tender chocolate cake? Yes, please! But you know I had to make it my own. I swapped in a super simple homemade ganache that takes this cake to a whole new level.
The first time I made it, my family couldn’t stop raving (or grabbing seconds). It’s one of those desserts that looks fancy but is secretly so easy to make. Whether it’s for a birthday, a potluck, or just because you’re in a chocolate mood, this one’s a keeper. It’s a chocolate lover’s dream, and I know you’ll love it as much as we do!
Why you’ll love This Brownie Cake
- Easy dessert: Using two convient box mixes makes making this cake a cinch!
- Decadent: The cake is so moist and delicious, and it’s topped off with a smooth chocolate ganache icing. Every chocolate lovers dream!
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.
How to Make Brownie Fudge Cake
✱ Be sure to see the recipe card below for exact ingredients and full recipe 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.
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Tips For Making Brownie Fudge Cake
- 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.
Chocolate Brownie Cake Recipe Variations
- Add a teaspoon of instant espresso powder to the batter for a mocha twist.
- Stir in chocolate chips or chopped nuts for extra texture.
- Swap semi-sweet morsels in the ganache for dark chocolate or milk chocolate to suit your taste.
What can I use to top the cake other than ganache?
- Canned Icing: If you want something super quick, you can take half of a can of chocolate fudge icing, remove the lid, and foil. Microwave for 30 to 45 seconds until melted. Stir and pour over the cake. This isn’t as decadent, but it is still delicious.
- Homemade Whipped Cream or Whipped Oreo Icing is another excellent way to top this cake!
- This cake is also delicious without a ganache topping.
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!
Chocolate Brownie Cake Recipe FAQs
First, I recommend a good quality heavy pan. Next, also spray with a baking spray, coat the inside of the pan well with butter, or use cake release.
If you want something super quick, you can take half of a can of chocolate fudge icing remove the lid, and foil. Microwave for 30 to 45 seconds until melted. Stir and pour over the cake. This isn’t as decadent but it is still delicious.
Also, this cake is delicious without a topping.
You can substitute plain Greek yogurt for a similar tang and moisture. Just ensure it’s full-fat for the best results.
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking, as this can dry out the cake.
Yes! Heat the cream in a small saucepan over medium heat until it just starts to bubble, then remove it from the heat and pour it over the chocolate morsels. Let it sit for 5 minutes before whisking.
If lumps remain, microwave the mixture in 15-second increments, whisking between each, until it’s silky smooth. You can also use an immersion blender. to smooth out any of those lumps.
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Chocolate Brownie Cake Recipe
Ingredients
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.
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Notes
- 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 Information
Nutritional 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.
©️Soulfully Made
Recipe adapted from Nanny’s Chocolate Brownie Cake.
Have made this cake several times, Same results fantastic..I
I use hot brewed coffee, add 1/2 to 1 tsp spoon vanilla extract and 1/4 to 1/2 cups of miini semi sweet chocolate chips. For the ganache I use bittersweet chocolate chips. My cake are always in high demand. Thank you for the recipe.
Thank you so much, Lotta! I am so glad to hear you love this one and it’s a hit!
Moist, soft and sooo delicious! Made it for a party this weekend and there were no leftovers. Definitely making this again.
Thank you, Min! So glad they were a big hit!
Do I have to use a bundt pan?
No, you can try other pans. I just have not tested the timing yet for this recipe in other pan sizes.
I love recipes that use the shortcut to make a soft and delicious cake! Making this this weekend for a gathering we’re having! So fudgy!