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Ultimate Brownie Cake
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5 from 3 votes

Ultimate Brownie Cake

I don’t even know where to start! This 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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Best chocolate cake, Brownie cake, Chocolate cake, Decadent chocolate cake, Grandmas cake, Mud cake
Servings: 8 people
Calories: 914kcal

Equipment

Ingredients

  • (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

Instructions

  • 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!

Nutrition

Serving: 1slice | Calories: 914kcal | Carbohydrates: 85g | Protein: 6.8g | Fat: 62.9g | Saturated Fat: 24.7g | Cholesterol: 153mg | Sodium: 406mg | Fiber: 3.5g | Sugar: 55.8g | Calcium: 28mg | Iron: 4mg