This chocolate brownie cake is a rich, fudgy bundt cake made with a box of cake mix and a box of brownie mix, then topped with a smooth chocolate ganache, a lot like the hot fudge cake. It’s easy to make, feeds a crowd, and has that deep chocolate flavor everyone reaches back for.
An Easy Chocolate Bundt Cake That Feels Like a Church Cookbook Favorite
Two boxes do the heavy lifting here. Devil’s food cake mix brings the tender crumb and deep chocolate flavor, and the brownie mix packs in that dense, fudgy texture. You get the best of both in one bundt, without pulling out a scale or measuring cocoa.
It’s the kind of dessert that disappears at a potluck. If you’re building a table of crowd-pleasers, it fits right in with these easy potluck desserts, and it holds its own next to a pan of chocolate peanut butter brownies or a batch of strawberry brownies.
If you like desserts that lean on a boxed mix to save time, you’ll also love this dump cake and this black forest poke cake. This one just happens to look a little fancier thanks to that glossy ganache poured over the top.
FAQs
Rich, sweet, and very chocolatey. The crumb is dense and moist like a brownie, and the ganache adds a smooth, fudgy layer on top. If you love deep chocolate flavor, this is your cake.
The cake mix keeps the crumb soft and tender, while the brownie mix makes it dense and fudgy. Together they give you a cake that’s sturdy enough to slice but still gooey in the middle.
Devil’s food is the pick here because it’s richer with a stronger chocolate flavor. You can swap in another chocolate cake mix, but the flavor won’t be quite as deep.
This recipe is written for a 12-cup bundt pan. Grease it well with shortening or butter and dust it with unsweetened cocoa powder so the cake releases cleanly. Flour works for dusting too, but it can leave a little white residue on the outside.
No. The 2 tablespoons of light corn syrup are optional. They add a little sweetness and give the ganache a beautiful shine, but the ganache will still set up without it.
Yes. You can bake the cake a day ahead and add the ganache the day you serve it. For longer make-ahead, freeze the bare cake before adding ganache and make the ganache fresh.
Because of the cream in the ganache, store the finished cake in an airtight container in the refrigerator for up to 4 days. If you haven’t added the ganache yet, the bare cake keeps covered on the counter for up to 3 days. To freeze, wrap the bare cake in plastic wrap and foil and freeze up to 3 months, then thaw overnight in the fridge and add fresh ganache before serving.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
For the Chocolate Brownie Cake:
- 1 (13.25-ounce) box devil’s food cake mix – Gives the cake its rich, deep chocolate base.
- 1 (18.3-ounce) box brownie mix – Adds the dense, fudgy texture that makes it taste like a brownie.
- 4 large eggs – Bind the batter and give the cake structure.
- 1 cup milk – Adds moisture for a tender crumb.
- 1 cup oil – Keeps the cake rich and moist.
For the Chocolate Ganache:
- ⅓ cup heavy whipping cream – Melts the chocolate into a smooth, pourable ganache.
- ⅔ cup semi-sweet chocolate chips – Set into a glossy chocolate topping.
- 2 tablespoons light corn syrup – Optional, but adds shine to the ganache.
Instructions
- Preheat the oven to 350°F. Grease a 12-cup bundt pan with shortening or butter, then dust it with unsweetened cocoa powder and set it aside.
- In a large mixing bowl, add the devil’s food cake mix, brownie mix, 4 eggs, 1 cup milk, and 1 cup oil. Mix with an electric mixer until smooth, scraping down the sides of the bowl so all the dry ingredients are worked in.
- Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a thin knife inserted into the middle comes out clean or with a few tiny crumbs.
- Rest the cake in the pan for 30 minutes, then invert it onto a large platter or cake stand. Let it cool completely before adding the ganache.
How to Make the Chocolate Ganache
- Pour ⅓ cup heavy whipping cream into a small, microwave-safe bowl. Heat it in 30-second increments until it starts to steam, about 1 minute.
- Add ⅔ cup chocolate chips and 2 tablespoons corn syrup to the hot cream. Let the mixture rest for about 2 minutes.
- Stir until the ganache is smooth, then pour it over the top of the cooled cake evenly.
- Let the cake rest for about 30 minutes so the ganache can set, then serve at room temperature.
Tips
- Grease the bundt pan well and dust it with unsweetened cocoa powder so the cake releases cleanly. Flour works too, but it can leave a little white residue on the outside. It won’t affect the taste.
- Let the cake cool completely before pouring on the ganache. Warm cake will make the ganache slide off.
- Heat the cream in 30-second bursts and stop as soon as it steams, about 1 minute, so it doesn’t scorch.
- Let the chocolate chips sit in the hot cream for 2 full minutes before stirring. That’s the trick to a smooth ganache.
- Use a good-quality chocolate chip. It melts more easily for a smoother finish.
- Give the ganache about 30 minutes to set before slicing.
More Recipes
If you love easy chocolate desserts like this one, then you’ll also love these:
Recipe
Chocolate Brownie Cake
Ingredients
Chocolate Brownie Cake:
- 13.25 ounce box devil's food cake mix
- 18.3 ounce box brownie mix
- 4 large eggs
- 1 cup milk
- 1 cup oil
Chocolate Ganache:
- ⅓ cup heavy whipping cream
- ⅔ cup semi-sweet chocolate chips
- 2 tablespoons light corn syrup optional
Instructions
Cake:
- Preheat oven to 350°F. Grease a 12-cup bundt pan with shortening or butter, then dust with unsweetened cocoa powder. Set aside.
- In a large mixing bowl, add the cake mix, brownie mix, eggs, milk, and oil. Use an electric mixer to mix the batter together until smooth, scraping down the sides of the bowl to make sure all of the dry ingredients are incorporated.
- Pour the batter into the prepared pan, and bake for 50-55 minutes, or until a thin knife inserted into the middle of the cake comes out clean or with a few tiny crumbs.
- Rest the cake in the pan for 30 minutes before inverting it onto a large platter or cake stand. Allow the cake to cool completely.
Ganache:
- Pour the cream into a small, microwave safe bowl, and heat it in the microwave in increments of 30 seconds until it starts to steam, about 1 minute.
- Add the chocolate chips and corn syrup, and let the mixture rest for about 2 minutes. Stir until the ganache is smooth, then pour it over the top of the cake evenly.
- Let the cake rest for about 30 minutes so the ganache will set, then serve at room temperature. Store in an airtight container in the refrigerator for up to 4 days.
Notes
- Let the cake cool completely before adding the ganache so it doesn’t slide off.
- Let the chocolate chips sit in the hot cream for 2 minutes before stirring for the smoothest ganache.
- The corn syrup is optional but adds shine.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Comments
No Comments