I don’t even know where to start! This brownie cake is the DREAM for a chocolate lover! Between the fudgy, decedent inside and the smooth ganache on the outside, it’s hard to resist having more than one slice. The best part about this recipe is how easy it is to throw together. If you think you “can’t bake”, I promise you can make this cake!
Why you should make this chocolate brownie cake recipe:
This rich chocolate cake is the ultimate dessert for any special occasion or just to have around because you want it!!! It has a ridiculously fudgy center, and is simply made from boxed brownie mix and boxed chocolate cake mix. Forget needing flour, sugar, baking powder, etc. to make a delicious cake. Baking doesn’t get any easier than this!
Ingredients you’ll need for this chocolate fudge brownie cake:
- Boxed brownie mix: I like Ghirardelli Double Chocolate Brownie Mix
- Boxed cake mix: I like Betty Crocker Super Moist Chocolate Fudge Cake Mix
- Freshly brewed coffee: You can substitute with water as well
- Neutral oil: I like vegetable oil or canola oil
- Cooking spray or butter and cocoa powder: For prepping the bundt pan
For the chocolate ganache:
- Heavy whipping cream
- Semi-sweet chocolate chips: You can use any chocolate you like here
How to make this easy chocolate brownie cake:
- Combine the dry ingredients: This includes both box mixes.
- Add the wet ingredients: This includes the eggs, coffee and oil.
- Prepare the bundt pan and pour the batter in.
- Once baked, allow to cool on a wire rack.
- While the cake is cooling, make the ganache.
- Pour the ganache over the cooled cake.
- Allow the ganache to set a little bit and dig in!
Simply put, brownie cake is one of my favorite desserts and is exactly what the name claims to be! It consists of one box of brownie mix, one box of cake mix and a few other staple baking ingredients. The combination of the two results in a perfectly moist, tender and chocolate packed cake!
Yes! If you don’t have a bundt pan, you can make this cake in a 9×13 baking dish. Keep in mind that you’ll want to shorten the baking time though since it is a shallower dish. Other options that don’t require an adjustment for the baking time would be a springform pan or an angle food cake/tube pan. You could make this in two 9 inch cake pans but I personally don’t love ganache on layered cakes.
Surprisingly enough, nope! I’m not a huge coffee pan and I can still say this is one of the best chocolate cakes I’ve had! The coffee is added not only to add moisture to the cake but also to enhance the chocolate flavor. Adding the coffee when it is freshly brewed is best because it has a stronger taste than older coffee. Make sure it’s not boiling hot though, you don’t want to cook the eggs in the batter!
The ganache on this cake is a mixture of chocolate and cream. When it cools, it solidifies and becomes this decadent, rich chocolate outer layer that melts in your mouth! You could definitely top this cake with a variety of chocolate frostings but in my opinion, ganache in the way to go!
Ultimate Brownie Cake
- (1) 18 oz box brownie mix (I like Ghirardelli Double Chocolate Brownie Mix)
- (1) 15.25 oz box chocolate cake mix (I like Betty Crocker Super Moist Chocolate Fudge Cake Mix)
- 4 large eggs
- 1 cup freshly brewed coffee
- 1/4 cup water
- 1 cup neutral oil (vegetable or canola)
- baking spray or butter and cocoa powder for prepping the pan
For the chocolate ganache:
- 1 cup heavy whipping cream
- (1) 12 oz bag semi-sweet chocolate chips
- Preheat your oven to 350 degrees F.
- In a large mixing bowl combine the brownie mix, cake mix, eggs, water and oil.
- Once mixed, add in the freshly brewed coffee. Using a rubber spatula, mix to form a smooth batter.
- Prep your bunt pan by brushing every nook and cranny with melted butter, then shaking around a few tablespoons of cocoa powder until all the sides are covered (you can also use baking spray here).
- Pour the batter into the pan and bake for 50-55 minutes.
- In the meantime, pour the heavy cream in a microwave-safe bowl and microwave until it is almost boiling (a minute or minute and a half).
- Pour the bag of chocolate chips into the hot heavy cream and allow the mixture to sit for 2 minutes.
- The hot cream will melt the chocolate so now when you mix it together, you'll be left with a smooth ganache! Set aside for later.
- When the cake is done baking, allow it to cool in the pan for 30 minutes.
- Once it's cooled, flip the pan upside down on top of a plate and gently let the cake release itself from the pan.
- Allow the cake to fully finish cooling, then pour the melted chocolate mixture right overtop.
- Allow the ganache to set for a few hours at room temperature or set the cake in the fridge to speed up the process.
- Slice it up and enjoy this delicious fluffy chocolate cake!
Why Ghirardelli Double Chocolate Brownie Mix?
This is THE BEST brownie mix not only because of the rich chocolate flavor and cake-like texture but also because there are chocolate chips throughout. When I get a bite of the finished cake with one of the chocolate chips – I swear it’s like finding a hidden treasure!