Chocolate Brownie Cake

I love that this cake blends the best of both worlds—a tender, fudgy brownie meets the airy texture of a traditional chocolate cake. It’s rich, moist, and melts in my mouth with every bite.

Why You’ll Love This Recipe

I adore how this dessert feels indulgent yet comes together easily. Whether I’m baking from scratch or using boxed mixes, the result is always a dramatic, bakery-worthy cake with minimal fuss—perfect for celebrations or a cozy night in. It’s the ultimate chocolate fix that everyone beams over

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Granulated and brown sugar

• Eggs (plus optional extra egg yolk)

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder and salt

• Chocolate cake mix and/or brownie mix (optional boxed shortcut)

• Chocolate chips (optional)

• Heavy cream (for ganache)

• Powdered sugar (optional topping)

directions

1. Preheat and prepare pan. I preheat the oven to 350 °F and grease—or line—a 9×13″ or 9″ round/bundt pan

2. Combine wet ingredients. I melt the butter, stir in sugars, mix in eggs one at a time, and add vanilla.

3. Mix dry ingredients. In another bowl, I whisk together flour, cocoa powder, baking powder, and salt.

4. Make the batter. I fold the dry mix into the wet ingredients until just combined. If I’m using box mixes, I combine chocolate cake mix and brownie mix with eggs, oil, water, and toss in chocolate chips

5. Bake. Pour the batter into the pan and bake for 30–50 minutes (time varies by pan size) until a toothpick comes out with moist crumbs .

6. Cool then glaze. Let the cake cool. I heat cream until it simmers and pour it over chopped chocolate to make a silky ganache, then drizzle it over the cake

7. Serve. Optionally, I dust with powdered sugar or garnish with berries or ice cream.

Servings and timing

• Serves: About 10–16 slices depending on pan Taste Of Recipe

• Prep time: ~20 minutes

• Cook time: 30–50 minutes depending on bake size

• Total time: About 1 hour (cooling included)

Variations

• Box mix shortcut: Combine boxed cake and brownie mixes for easy richness

• Add-ins: I stir in chocolate chips, nuts, or espresso powder for depth

• Bundt form: Use a bundt pan for a showy presentation topped with ganache

• Flavor twists: Add caramel swirls, mint extract, or berry compote.

storage/reheating

I store slices in an airtight container at room temperature for up to 3 days, or refrigerate up to a week. To reheat, I gently warm individual pieces in the microwave or oven. I also freeze unglazed slices for up to a month—thaw before glazing.

FAQs

Can I use boxed mixes instead of scratch ingredients?

Yes—many of us combine boxed chocolate cake and brownie mixes with eggs, oil, and water for an effortless and decadent bake

How do I know when it’s done?

When a toothpick comes out with a few moist crumbs (not wet batter), it’s perfectly fudgy—avoiding overbaking keeps it tender

Can I make this gluten‑free?

Sure—swap in gluten‑free flour for the scratch version, or use gluten‑free boxed mixes if available.

What’s the best ganache ratio?

I use equal parts chopped chocolate and hot cream. Let the cream sit for a few minutes, then whisk until glossy and smooth for the perfect pourable consistency

Can I add fruit or nuts?

Absolutely—I’ve folded in nuts, berry compote, or tossed fresh raspberries and whipped cream on top. It adds texture and freshness.

Conclusion

I absolutely love this Chocolate Brownie Cake for being the ultimate chocolate indulgence—rich, fudgy, and vibrant. Easy to bake, impressive to share, and endlessly adaptable, it’s become my go‑to treat for dessert cravings, celebrations, or a simple cup of coffee on a quiet afternoon. Enjoy every slice!

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