Who says a cake has to be 100% homemade to be impressive? This Chocolate Brownie Cake combines a boxed brownie mix and a boxed chocolate cake mix to create a show-stopping dessert that’s as decadent as it is easy. No wonder it’s one of my most popular recipes—it’s indulgent, simple, and downright delicious!
Ingredients
- Chocolate Cake Mix: Use just the dry mix—no need to follow the box instructions.
- Brownie Mix: Like the cake mix, you’ll only need the dry mix for this recipe.
- Ganache: This recipe makes a generous amount of rich, semi-sweet ganache. Got extra? Drizzle it over vanilla ice cream for a bonus treat! Prefer milk chocolate? Feel free to substitute.
How to Transport Your Cake
This cake is a perfect crowd-pleaser, so you’ll want to share it! Follow these tips to ensure it arrives safely:
- Chill Before Traveling: Refrigerate the cake overnight or freeze for a few hours. A firmer cake is less likely to shift during transport.
- Use a Cake Carrier: Make sure your carrier is tall enough to accommodate any piped decorations. If you love piping, consider investing in an extra-tall carrier.
- Use a Box: Line the box with a shelf liner to keep it from sliding. Place a yoga mat under the box in the car for extra stability.
- Springform Pan Hack: Set the cake inside a 12-inch springform pan for secure transport. Once at your destination, simply remove the outer edge.
- Keep it Cool: Cakes travel best in cooler conditions. Use ice packs around the box for longer trips, or ensure your car’s interior is kept cool to prevent melting frosting.
How to Store Chocolate Brownie Cake
- Room Temperature: Keeps fresh for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to a month. Wrap it tightly in plastic wrap before freezing to maintain freshness.
This Chocolate Brownie Cake is perfect for any occasion—quick to make, easy to transport, and downright irresistible!
Chocolate Brownie Cake Recipe
4
servings5
minutes55
minutes
This Chocolate Brownie Cake is not only one of the easiest cakes to make but also one of the most indulgent desserts you’ll ever enjoy!
Ingredients
For the Cake:
1 box (15.25 ounces) chocolate cake mix
1 box (18.3 ounces) fudge brownie mix
4 large eggs, room temperature
1 ¼ cups water, room temperature
1 cup (218 g) vegetable oil
For the Ganache:
1 cup (238 g) heavy whipping cream
1 bag (12 ounces) semi-sweet chocolate chips
Directions
- To Make the Cake:
- Preheat Oven: Set the oven to 350°F (175°C) and generously spray a 10-inch Bundt pan with nonstick cooking spray.
- Mix Ingredients: In a large mixing bowl, combine the cake mix, brownie mix, eggs, water, and vegetable oil. Whisk the batter for about 2 minutes until smooth and most lumps are gone.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few crumbs but no wet batter.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a cooling rack and let it cool completely for another 30 minutes.
- To Make the Ganache:
- Heat the Cream: Add the heavy whipping cream to a microwave-safe bowl. Heat it in the microwave for 45 seconds to 1 minute, or until it starts to simmer.
- Combine Chocolate and Cream: Pour the semi-sweet chocolate chips into the simmering cream. Let it sit undisturbed for 5 minutes.
- Whisk the Ganache: Gently whisk the chocolate and cream together until the mixture is smooth, shiny, and fully combined.
- Glaze the Cake: Pour the ganache over the cooled cake, allowing it to cascade down the sides.