Rich, decadent, and perfectly fudgy, Chocolate Brownie Cake is truly a showstopper when you want an irresistible dessert that combines the best of both worlds. Imagine the chewy chocolate intensity of brownies merged with the tender crumb of a luscious cake, all draped in a velvety drizzle of melted chocolate or a snow-like dusting of powdered sugar. Whether you serve it straight from the oven with a scoop of vanilla ice cream or dress it up for a special occasion, this cake is irresistible, crowd-pleasing, and easier than you think to make at home.
Ingredients You’ll Need
The magic of this Chocolate Brownie Cake is how a handful of pantry staples and a few thoughtfully chosen mix-ins come together for such spectacular results. Each ingredient has a role, from structure to moisture to pure chocolaty bliss.
- Chocolate cake mix: This is the base that gives the cake its soft but sturdy crumb, making it easy to slice yet deeply moist.
- Fudge brownie mix: Adds all the gooey, dense richness that makes every bite reminiscent of the best brownies you’ve ever had.
- Eggs (4 large): Adds structure and richness, ensuring a perfectly cohesive texture.
- Water (1 1/4 cups): Helps blend all the dry ingredients seamlessly and keeps the cake moist.
- Vegetable oil (1 cup): An essential for ultra-moist cake; oil gives it that classic, melt-in-your-mouth feel.
- Sour cream (1 cup): The secret ingredient for tangy depth and extra-soft crumb—you’ll notice the difference!
- Vanilla extract (1 tsp): Balances out the deep chocolate flavors and adds a lovely fragrance.
- Semi-sweet chocolate chips (1 1/2 cups): Each morsel melts into little puddles of chocolate, elevating the cake from good to unforgettable.
How to Make Chocolate Brownie Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) and prepping your bundt pan with a generous coating of nonstick spray, or by greasing and flouring it thoroughly. This step is crucial for ensuring your Chocolate Brownie Cake releases effortlessly, bringing those gorgeous bundt curves into the spotlight without a hitch.
Step 2: Mix the Dry Ingredients
In your largest mixing bowl, combine the chocolate cake mix and fudge brownie mix. Stir them together with a whisk or fork to evenly distribute all the cocoa goodness, setting the stage for a uniform and even cake texture.
Step 3: Blend in the Wet Ingredients
Add the eggs, water, vegetable oil, sour cream, and vanilla extract right into your dry mix. With either a hand mixer or a sturdy wooden spoon, blend until the batter is smooth, thick, and glossy. The sour cream really works its magic here, promising moist results every time.
Step 4: Fold in the Chocolate Chips
Gently stir in the semi-sweet chocolate chips until evenly distributed. Try not to overmix; just a few folds will do. Each chip will create bursts of molten chocolate throughout the cake, so be generous and thorough!
Step 5: Bake the Cake
Pour the sumptuous, chocolate-laden batter into your prepared bundt pan, smoothing the top with a spatula for an even bake. Bake for 50–55 minutes, or until a toothpick comes out with a few moist crumbs. Don’t overbake—those fudge-like bits are pure joy!
Step 6: Cool and Unmold
Let your cake rest in the pan for 15 minutes. This short wait is key to a clean release. Then, invert the pan onto a wire rack and let the cake cool completely before adding optional toppings like melted chocolate drizzle or a dusting of powdered sugar.
How to Serve Chocolate Brownie Cake
Garnishes
A drizzle of warm, silky melted chocolate or a delicate snow of powdered sugar transforms your Chocolate Brownie Cake from delicious to dazzling. For added flair, toss a few extra chocolate chips on top while the drizzle is still warm, or adorn with fresh berries for a pop of color and freshness.
Side Dishes
Vanilla ice cream is a classic pairing, the cold creaminess melting effortlessly into each warm slice. For a change of pace, try softly whipped cream, espresso, or a bright, tangy berry coulis. Each brings out a different facet of the cake’s rich, chocolatey profile.
Creative Ways to Present
Make individual mini bundt cakes for personal desserts, or slice the cake and layer with chocolate mousse for a decadent trifle. For celebrations, top slices with sparkling gold flakes or serve alongside chocolate-dipped strawberries for an elegant twist.
Make Ahead and Storage
Storing Leftovers
This Chocolate Brownie Cake keeps wonderfully. Store any leftovers in an airtight container at room temperature for up to 3 days. The cake stays moist and delicious, so you can enjoy a fudgy treat all week long.
Freezing
If you’d like to freeze your cake, wrap the fully cooled cake tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw at room temperature for several hours before serving—your guests will never guess it was frozen.
Reheating
To enjoy that just-baked warmth, microwave individual slices for 10–15 seconds, or warm larger portions in a 300°F oven for about 10 minutes. This brings back that gooey chocolate perfection as if it were just out of the oven.
FAQs
Can I make Chocolate Brownie Cake using a different pan?
Absolutely! While a bundt pan creates that iconic look, you can bake this cake in a 9×13-inch pan, or even as cupcakes. Just adjust the baking time accordingly and test for doneness by inserting a toothpick in the center.
Is it possible to use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute for sour cream, offering similar moisture and tang. Your Chocolate Brownie Cake will turn out just as rich and flavorful.
Can I add nuts or other mix-ins?
Go for it! Chopped walnuts, pecans, or even peanut butter chips make fantastic additions. Just fold them in with the chocolate chips for added texture and flavor.
How do I prevent my bundt cake from sticking?
Properly greasing and flouring your pan is essential. Make sure to get into every nook and cranny. A nonstick baking spray with flour works wonders, or you can use softened butter and a dusting of cocoa powder for a chocolatey finish.
Can I make Chocolate Brownie Cake ahead for a party?
Definitely! This cake actually gets even fudgier on the second day, so baking it a day ahead can be a smart move. Just wait to add any drizzles or powdered sugar until right before serving for the best presentation.
Final Thoughts
If you’re craving a dessert that’s as easy to make as it is delicious, this Chocolate Brownie Cake is sure to become your new go-to. It never fails to delight, whether you’re celebrating with friends or just need a chocolate fix on a Tuesday night. Give it a try, and watch it disappear slice by fudgy slice!
Print
Chocolate Brownie Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Chocolate Brownie Cake, a heavenly fusion of rich chocolate cake and fudgy brownie. Perfect for any occasion or simply to satisfy your chocolate cravings!
Ingredients
Chocolate Brownie Cake Ingredients:
- 1 box (18.25 oz) chocolate cake mix
- 1 box (18 oz) fudge brownie mix
- 4 large eggs
- 1 1/4 cups water
- 1 cup vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a bundt pan or spray generously with nonstick baking spray.
- Mix Ingredients: In a large bowl, combine chocolate cake mix and brownie mix. Add eggs, water, oil, sour cream, and vanilla extract. Mix until well blended and smooth. Fold in chocolate chips.
- Bake: Pour the batter into the prepared bundt pan and spread evenly. Bake for 50–55 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Optional: Drizzle with melted chocolate or dust with powdered sugar before serving.
Notes
- For extra richness, serve warm with a scoop of vanilla ice cream.
- You can also use mini chocolate chips for more even distribution.
- This cake stores well at room temperature for up to 3 days in an airtight container.
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