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slice of chocolate brownie cake on a plate with chocolate ganache drizzle
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Chocolate brownie cake

A fudgy chocolate brownie cake recipe using a box mix of cake mix and a box of brownie mix is a quick and easy decadent dessert!
Course Dessert
Cuisine American
Keyword box mix cake recipe, chocolate brownie cake
Prep Time 10 minutes
Cook Time 50 minutes
Servings 10 slices
Calories 741kcal
Author Katie Beck

Equipment

  • Stand mixer
  • 9-inch round cake pan

Ingredients

For the cake

  • 1 box chocolate cake mix or devil’s food
  • 1 box brownie mix
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoon vanilla extract
  • 4 eggs
  • 1 egg yolk
  • 1 ¼ cup buttermilk
  • 1 ¼ cup oil
  • ¼ cup mayonnaise

For the ganache

  • 8 oz bittersweet or semisweet chocolate chopped
  • 8 oz heavy cream

Instructions

To make the cake

  • Preheat the oven to 350 and grease a 9-inch round cake pan and line with parchment paper.
  • In a large bowl or the bowl of a stand mixer (using the paddle attachment, combine all the ingredients. With the stand mixer, a handheld mixer or a whisk, mix everything until well combined.
  • Pour the batter into the prepared cake pan and bake for 45-50 minutes. A toothpick inserted in the center should come out with just a few crumbs on it.
  • Cool the cake in the pan for 10 minutes and then turn out onto a cooling rack and cool completely.

To make the ganache

  • Place the chopped chocolate in a glass bowl.
  • Heat the cream in a saucepan until it is just simmering. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir to combine with a spatula. It will not come together immediately, but continue to stir until it becomes fully combined and shiny. Let cool about 15 minutes.
  • Pour the warm ganache over the cooled cake, slowly and gently spread over the top so it slides down the sides.

Notes

Pro tip: When pouring the ganache over the cake, keep the cake on a cooling rack and place over parchment or foil. This will catch all the excess ganache and make clean up easy.
This cake will keep in the fridge for five days. Leave out of fridge for 30 minutes to come to room temperature.

Nutrition

Calories: 741kcal | Carbohydrates: 48g | Fat: 60g