Chocolate Brownie Cake Recipe

If you’re ready to indulge in the ultimate dessert experience, this Chocolate Brownie Cake is about to become your new go-to treat. Imagine the rich, fudgy decadence of a brownie fused with the light, moist crumb of a classic chocolate cake, all in one beautiful bundt pan creation. Whether you’re celebrating a special occasion or just want to spoil yourself (and your loved ones), this dessert brings together the best of both worlds. And that optional glossy ganache? It takes this cake from delicious to unforgettable. Trust me, one slice is never enough!

this Recipe

Ingredients You’ll Need

The beauty of this Chocolate Brownie Cake lies in its straightforward ingredient list. Each component is thoughtfully chosen to boost the flavor, texture, and overall wow factor of the finished dessert. You probably have most of these at home already, and together, they’re pure magic!

• Cake Mix: Classic chocolate cake mix provides a fluffy, moist base while keeping things simple and foolproof.
• Brownie Mix: Fudge brownie mix brings the dense, chewy, and utterly fudgy personality that makes this cake truly unique.
• Eggs: Four large eggs add structure, richness, and binding power for a perfect crumb every time.
• Water: Just enough to hydrate the mixes and keep the batter luscious and pourable.
• Vegetable Oil: One cup’s worth ensures a moist texture, deeper flavor, and that irresistible melt-in-your-mouth quality.
• Sour Cream: Adds tang and helps the cake stay extra tender while enhancing chocolate flavor.
• Vanilla Extract: Even in chocolate cakes, vanilla rounds out all the chocolatey notes and adds subtle complexity.
• Semi-Sweet Chocolate Chips: These little pockets of molten chocolate elevate the cake beyond ordinary—don’t skip them!
• Heavy Cream (optional, for ganache): The secret to creating a silky, glossy ganache to drizzle on top.
• Semi-Sweet Chocolate Chips (optional, for ganache): Melted down with cream, these create a show-stopping finish.

How to Make Chocolate Brownie Cake

Step 1: Prep Your Bundt Pan and Oven

Start by preheating your oven to 350°F (175°C). Give your bundt pan a generous coating of nonstick spray, then dust it lightly with flour. Make sure to get into every nook and cranny; this helps prevent sticking and ensures your Chocolate Brownie Cake releases beautifully.

Step 2: Mix the Batter

In a large mixing bowl, combine the chocolate cake mix, fudge brownie mix, eggs, water, vegetable oil, sour cream, and vanilla extract. Blend everything together using a hand mixer or sturdy whisk until the batter is completely smooth and free of lumps. This is where the magic starts—the mixture will be thick, chocolatey, and incredibly tempting!

Step 3: Add the Chocolate Chips

Gently fold the semi-sweet chocolate chips into the batter. Think of these as little bursts of joy in every slice. Stir just until the chips are evenly distributed; over-mixing can make them sink to the bottom.

Step 4: Bake

Pour your luscious batter into the prepared bundt pan, smoothing the top with a spatula. Slide it into the oven and bake for 50–55 minutes. The cake will puff up with a mouthwatering aroma—and you’ll know it’s ready when a toothpick inserted in the center comes out with just a few moist crumbs clinging.

Step 5: Cool and Unmold

Once baked, allow your Chocolate Brownie Cake to cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack. The wait is tough, but letting it cool completely ensures your cake holds its beautiful shape.

Step 6: Make the Ganache (Optional)

If you’re feeling extra decadent, whip up the ganache! Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips in a bowl. After waiting a couple of minutes, stir it all together for a glossy, velvety sauce. Let it cool slightly, then drizzle generously over the cooled cake for bakery-worthy flair.

How to Serve Chocolate Brownie Cake

Garnishes

Dress up your Chocolate Brownie Cake with a dusting of powdered sugar, a mountain of whipped cream, or a scoop of creamy vanilla ice cream. For a splash of color and contrast, add a handful of fresh berries or a few chocolate shavings on top.

Side Dishes

This cake shines alongside classic dessert sides like fresh strawberries, tangy raspberries, or a simple fruit salad. If you’re serving it as a showstopper after dinner, pair it with a robust cup of coffee or a glass of cold milk for an old-school delight.

Creative Ways to Present

Give your Chocolate Brownie Cake some “wow” factor by slicing it and layering it parfait-style in mason jars with whipped cream and berries. Or, cut the cake into cubes for a chocolate trifle—perfect for parties and potlucks. Edible flowers and dramatic ganache drips add that extra-special touch your guests will remember.

Make Ahead and Storage

Storing Leftovers

Wrap extra slices tightly in plastic wrap or foil, and keep them at room temperature for up to three days. This cake stays moist even after a couple of days, and sometimes I think the flavor deepens as it sits!

Freezing

If you want to save some for a rainy day, freeze the Chocolate Brownie Cake (sans ganache) by wrapping slices securely and placing them in a freezer-safe container or bag. They’ll keep well for up to two months—just thaw at room temperature before serving.

Reheating

For that “just-baked” warmth, pop individual slices in the microwave for 10–15 seconds, or reheat a larger portion in a low oven, wrapped in foil. This brings back the gooey chocolate chips and makes every bite feel freshly made.

FAQs

Can I bake this cake without a bundt pan?

Absolutely! If you don’t have a bundt pan, use two loaf pans or a 9×13-inch cake pan instead. Adjust the baking time as needed and keep an eye on it—just test with a toothpick for doneness.

Is there a way to make this cake less sweet?

For a slightly less sweet Chocolate Brownie Cake, opt for dark chocolate chips and use bittersweet chocolate for the ganache. You can also serve with unsweetened whipped cream to balance the flavor.

Can I add nuts to the batter?

Definitely! Stir in up to one cup of chopped walnuts, pecans, or hazelnuts for extra crunch and a toasty vibe that pairs perfectly with chocolate.

How do I know when the cake is truly done?

The cake is ready when a toothpick or cake tester emerges with a few moist crumbs but no raw batter. Every oven is a bit different, so start checking at the 50-minute mark.

Is the ganache necessary?

Not at all! The cake is fudgy and rich enough to shine on its own, but a drizzle of ganache does take it over the top. Choose whatever suits your occasion (and your appetite!).

Final Thoughts

There’s just something magical about sharing a homemade Chocolate Brownie Cake with the people you love. Whether you dress it up or keep it simple, this recipe delivers on chocolatey comfort every single time. Give it a try—you may just find it becomes your most-requested dessert, too!

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