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–+ servings
a Chocolate Brownie Cake on a plate
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5 from 11 votes

Chocolate Brownie Cake

This chocolate brownie cake is rich, fudgy, and easy to make. It’s the perfect dessert for any occasion, from casual dinners to celebrations.
Prep Time20 minutes
Cook Time50 minutes
Cool for 15 minutes15 minutes
Total Time1 hour 25 minutes
Course: Cake, Dessert, Desserts
Cuisine: American
Servings: 16
Calories: 644kcal
Author: Shauna

Ingredients

Cake

  • 15.25 ounces chocolate cake mix Any chocolate cake mix should do. I always use Betty Crocker – it has pudding in the mix. I used Triple Chocolate Chunk variety for this.
  • 18.3 ounces fudge brownie mix
  • 4 large eggs
  • 1¼ 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

  • 1 cup heavy whipping cream
  • 2 cups chocolate chips

Instructions

  • Preheat oven to 350°F.
  • In a large mixing bowl, combine chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise. Stir or mix with an electric mixer 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 a 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 the cake is cooled, prepare the ganache.
  • Heat the 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 the ganache over the cake and serve.

Notes

  • Please note that it is very important that you are using a 12-cup bundt pan for this recipe. If you are using a smaller pan, it will take longer than the indicated time to cook.
  • 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.

Nutrition

Calories: 644kcal | Carbohydrates: 72g | Protein: 7g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 325mg | Potassium: 31mg | Fiber: 1g | Sugar: 51g | Vitamin A: 358IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 3mg