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close up shot of Chocolate Brownie Cake on a cake stand

Chocolate Brownie Cake

Chocolate Brownie Cake is the ultimate chocolate dessert combining fudgy chocolate brownies and rich chocolate cake and drizzled in a thick chocolate ganache.
Prep Time 20 mins
Cook Time 50 mins
Cool Time 1 hr
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Cake

  • 1 box chocolate cake mix, I used Triple Chocolate Chunk (15.25 ounces)
  • 18.3 ounces fudge brownie mix
  • 4 large eggs
  • 1 ¼ cups water
  • 1 cup vegetable oil or canola oil
  • ½ cup mayonnaise
  • 1 cup chocolate chips, I used semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate.

Ganache

  • 2 cups chocolate chips, I used semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate
  • 1 cup heavy whipping cream

Instructions
 

  • Preheat oven to 350°F.
  • In a large mixing bowl, combine chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise. Sitr or mix with a hand beater until well combined. Fold in chocolate chips and stir to combine.
  • Lightly spray a 12 cup bundt pan with non-stick cooking spray. Spread batter evenly into bundt pan.
  • Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean (or with just a few crumbs).
  • Cool cake for 10 to 15 minutes; remove from bundt pan to cool the rest of the way on a cooling rack.
  • When cake is cooled, prepare ganache.
  • Heat heavy cream in a small saucepan or in a microwave safe container until steaming. Pour cream over chocolate chips in a small bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
  • Whisk until the mixture forms a smooth, glossy ganache.
  • Pour ganache over cake and serve.

Video

Notes

  • Carefully run a rubber spatula around the sides and center of the bundt pan before removing the cake to help it come out cleanly. Place a cooling rack on top of the bundt pan and then invert it to remove the cake from the pan.
  • Don’t allow your cream for the ganache to boil! When it’s steaming, it’s ready.
  • Place a clean baking sheet under the wire cooling rack before pouring the ganache over so that the drips are caught for easy cleanup.