Fudgy Chocolate Brownie Cake
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This fudgy chocolate brownie cake is rich, dense, and loaded with chocolate flavor. It starts with cake mix and brownie mix, then gets topped with a glossy ganache for the ultimate shortcut dessert.
More brownie desserts we love include chocolate cherry brownies and French silk brownies with brownie mix!
TL;DR Chocolate Brownie Cake
- Prep Time: 10 minutes
- Bake Time: 50 to 55 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 16 slices
- Cook Method: Baked in a Bundt pan
- Flavor & Texture: Rich, fudgy, and extra chocolatey with a dense brownie-like crumb and glossy ganache topping
- Difficulty: Easy. This shortcut brownie bundt cake starts with chocolate cake mix and brownie mix, then gets dressed up with a simple homemade ganache.
Why I Love This Recipe
My family can’t get enough of chocolate desserts, and this easy shortcut chocolate brownie cake is always a hit. It’s rich, fudgy, extra chocolatey, and amazing served with a scoop of vanilla ice cream.
If you love decadent desserts like my
fudgy brownie pie or triple chocolate brownie cups, this Bundt cake is another easy favorite to add to your list. It starts with cake mix and brownie mix, then gets topped with a glossy chocolate ganache for a dessert that tastes bakery-worthy.
Ingredient Notes
Find the full recipe with printable directions below.
- Chocolate cake mix: A box of devil’s food cake mix gives this chocolate brownie cake its soft cake base and rich chocolate flavor.
- Fudge brownie mix: This is what makes the cake extra dense, fudgy, and brownie-like. Use your favorite boxed brownie mix.
- Eggs: Room temperature eggs help the batter mix together smoothly.
- Brewed coffee: Cold brewed coffee deepens the chocolate flavor without making the cake taste like coffee.
- Water: A little room temperature water helps bring the batter together.
- Vegetable oil: Keeps the cake moist and tender.
- Heavy whipping cream: Heated with chocolate chips to make the simple ganache topping.
- Semi-sweet chocolate chips: Melt into the cream for a glossy chocolate ganache. You can swap in dark chocolate chips for a deeper chocolate flavor.
How to Make Fudgy Chocolate Brownie Cake
Step 1: In a large bowl, whisk together the chocolate cake mix, brownie mix, eggs, cold brewed coffee, water, and oil for about 2 minutes, until smooth and mostly lump-free.
Step 2: Pour the batter into the prepared Bundt pan and spread it evenly. Bake at 350°F for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Step 3: Let the cake cool in the pan for about 10 minutes. Run a knife around the edges and center, then carefully invert it onto a cooling rack. Cool completely before adding ganache.
Step 4: Heat the heavy whipping cream in the microwave until hot, about 45 seconds to 1 minute. Add the chocolate chips and let them sit for a few minutes, then stir until smooth.
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Step 5: Pour the glossy chocolate ganache over the cooled cake. Slice and serve as-is or with a scoop of vanilla ice cream.
Tips for the Best Chocolate Brownie Cake Recipe
- Do not overbake. This brownie cake is meant to be dense and fudgy, so pull it from the oven when a toothpick comes out with a few moist crumbs but no wet batter.
- Prep the Bundt pan well. Spray the pan generously and dust it lightly with cocoa powder so the cake releases cleanly without leaving white flour marks.
- Use room temperature ingredients. Room temperature eggs and water help the thick batter mix together more smoothly.
- Don’t overmix the batter. Whisk until smooth and mostly lump-free, but avoid overmixing so this chocolate brownie cake stays tender.
- Cool before adding ganache. Let the cake cool completely before pouring the ganache on top so it sets nicely instead of sliding right off.
- Change up the topping. Swap semi-sweet chocolate chips for dark chocolate chips, or skip the ganache and dust the cake with powdered sugar instead
Brownie Cake FAQs
Yes, but a Bundt pan works best for this dense chocolate brownie cake because it helps the center bake evenly. You could try a 9×13-inch pan, but start checking earlier and use the toothpick test since the bake time will change.
Yes. The coffee deepens the chocolate flavor, but you can replace it with water if preferred. The cake will still be rich and chocolatey.
Yes. You can skip the ganache and dust the cooled cake with powdered sugar, or serve slices with whipped cream or ice cream.
This cake is supposed to be dense and fudgy because it uses both chocolate cake mix and brownie mix. For the best texture, don’t over mix the batter or over bake the cake.
Fudgy Chocolate Brownie Cake
Equipment
Ingredients
- 15.25 ounce chocolate cake mix , I used Aldi's Devil food cake mix
- 18.3 ounce fudge brownie mix , I used Aldi's fudge brownie mix
- 4 eggs , room temperature
- 1 cup brewed coffee , cold
- 1/4 cup water , room temperature
- 1 cup vegetable oil
Ganache
- 1/2 cup heavy whipping cream
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and lightly spray a 10-inch Bundt pan with nonstick cooking spray and sprinkle lightly with cocoa powder to prevent sticking.
- In a large bowl, whisk together the cake mix, brownie mix, eggs, water, and oil for about 2 minutes, until the batter is smooth and mostly lump-free.
- Pour the batter into the prepared pan and spread it evenly. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan for about 10 minutes, run a knife around the edges and center, then carefully invert it onto a cooling rack. Allow it to cool completely before drizzling with ganache.
Chocolate Ganache
- Heat whipping cream for ganache in the microwave until hot, this should take 45 seconds up to a 1 minutes.
- Add chocolate chips to the boiling cream and let sit for a few minutes then stir until smooth.
- Pour over cooled cake and serve.
