I am thrilled to share my take on a Brownie Mix Bundt Cake that blends a classic chocolate cake mix with a fudgy brownie mix. With eggs, water, a hint of vanilla, and a silky semisweet ganache, this dessert promises indulgent layers of rich chocolate flavor.

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I recently discovered a twist on a classic that’s been really fun to whip up. I combined a box of 15 oz chocolate cake mix with a 16 oz brownie mix, 4 large eggs, 1 1/2 cups water and 1/2 cup vegetable oil to create a dense, fudgy cake.

Sometimes I throw in a teaspoon of vanilla extract just for that extra hint of flavor. Once it’s baked to perfection, I cover it with a rich chocolate ganache made of 8 oz semisweet chocolate, 1 cup heavy cream and 2 tablespoons unsalted butter, with just a pinch of salt to really lock in the flavor.

The end result is a dessert that’s equal parts impressive and indulgent; it kinda reminds me of those chocolate chess cake recipes or the ultra-rich triple chocolate brownies. It’s one of those bundt desserts that catches you off guard in the best way possible.

Enjoy!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, it’s super simple to make even though it tastes like you spent hours baking a fancy cake. I can just mix a chocolate cake mix with a brownie mix, and somehow they come together perfectly. The chocolate ganache on top adds that extra rich, decadent touch that always makes me smile. Also, every time I serve it to my friends and family, they’re totally impressed and ask for the recipe. Lastly, I really enjoy how the fusion of two desserts gives me the best of both worlds – a moist, cakey brownie treat that never disappoints.

This chocolate bundt cake is made by mixing together a box of chocolate cake mix, a box of brownie mix, eggs, water, and oil (plus a bit of vanilla if you want). You mix it all up just enough so it’s not overworked, pour it into a greased bundt pan, and bake it until a toothpick comes out mostly clean. Then while it’s cooling, you melt some semisweet chocolate with heavy cream, butter, and a pinch of salt to make a thick ganache. Pour the ganache over the warm cake and let it set before slicing it up. It’s one of those recipes that is kinda messy but totally worth it because it feels homemade and extra special every time.

Ingredients

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Chocolate cake mix offers sweetness and carbohydrates, providing structure and reliable flavor in every bite.
Brownie mix intensifies the rich chocolaty taste and gives a fudgy, dense texture.
Eggs supply protein and help bind ingredients, making the cake rise just right.
Vegetable oil adds moisture and tenderness while keeping its overall texture soft.
Semisweet chocolate steams up a bittersweet cocoa flavor that really lifts the ganache.
Heavy cream makes the ganache luxuriously smooth with decadent fat content.
Butter brings creaminess and a subtle, rich depth to the glossy ganache.
Vanilla extract, used optionally, enhances aroma and deepens the overall flavor.
Water ensures proper moisture for a balanced batter and activates the mix ingredients.
Salt, just a pinch, helps to enhance and balance all the sweet and chocolate flavors.

Ingredient Quantities

1 box (15 oz) chocolate cake mix

1 box (16 oz) brownie mix

4 large eggs

1 1/2 cups water

1/2 cup vegetable oil

Optional: 1 teaspoon vanilla extract

8 oz semisweet chocolate, chopped (for ganache)

1 cup heavy cream (for ganache)

2 tablespoons unsalted butter (for ganache)

A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and grease a bundt pan well.

2. In a large bowl, mix together the chocolate cake mix, brownie mix, eggs, water, vegetable oil, and vanilla extract if you’re using it.

3. Stir the batter until everything is just combined; try not to overmix it.

4. Pour the batter into your prepared bundt pan and smooth out the top with a spatula.

5. Bake in the preheated oven for about 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean.

6. While the cake bakes, chop the semisweet chocolate and put it in a heatproof bowl.

7. In a small saucepan, heat the heavy cream, butter, and a pinch of salt over medium heat until it just starts to simmer.

8. Pour the hot cream mixture over the chopped chocolate and let it sit for about 3 minutes, then stir until it becomes a smooth ganache.

9. After baking, let the cake cool in the bundt pan for 10 minutes before inverting it onto a cooling rack.

10. Drizzle the chocolate ganache over the warm cake and let it set, then slice and serve your decadent dessert!

Equipment Needed

1. Oven – used for preheating and baking the cake
2. Bundt pan – for the cake to bake in, be sure to grease it well
3. Large mixing bowl – needed to combine all the wet and dry ingredients
4. Spatula – helps to mix ingredients and smooth out the batter
5. Measuring cups and spoons – to accurately measure water, oil, and other liquids
6. Knife and chopping board – to chop the semisweet chocolate for the ganache
7. Small saucepan – used to heat the heavy cream, butter, and salt for the ganache
8. Heatproof bowl – to hold the chopped chocolate when the hot cream is poured over it
9. Toothpick – to test the cake’s doneness during baking
10. Cooling rack – for letting the cake cool after it comes out of the oven

FAQ

Do I need to preheat the oven?

Yes you do need to, preheat it to 350°F so the cake bakes evenly. Not doing so might make your cake soggy in the middle.

Can I mix up different cake or brownie mixes?

You can try but stick with the recipe if you want consistent flavor and texture. Changing it up might work but you may need to tweak the water and oil amounts a bit.

Is the vanilla extract really necessary?

Its optional but adding it each time really brings out the flavors in both the cake and ganache, making it richer.

How do I make the ganache?

Just heat the cream until almost boiling, pour it over your chopped semisweet chocolate, and stir in the butter and a pinch of salt until it's smooth. Just be sure its not too hot otherwise it might burn the chocolate.

How should I store the leftovers?

Store them in an airtight container at room temperature for a couple days, or if you plan to keep it longer, pop it in the fridge. Just let it come to room temp before serving for the best taste.

Chocolate Brownie Bundt Cake Recipe Substitutions and Variations

Instead of 4 large eggs, you can try using 1/2 cup unsweetened applesauce. It might change the texture a bit but works wonders if you want a lighter option.
If you don’t have vegetable oil, you can use the same amount of melted butter. It gives the cake a denser and richer flavor.
Not a fan of vanilla extract? Swap it out with almond extract for a slightly different, yet tasty twist.
For the ganache, instead of heavy cream, you can use coconut cream, which will give you a non-dairy alternative with a unique flavor.
If you’re in a pinch with brownie mix, you might replace it by using an extra box of chocolate cake mix and adjusting the eggs, water, and oil slightly to keep the moisture right.

Pro Tips

1. Make sure you dont overmix your batter – it’s easy to think that more stirring will get rid of lumps but overdoing it can make your cake turn out dense instead of light and fluffy.
2. Be super careful with your bundt pan; grease it really well or else your cake may stick and risk getting all broken when you try to flip it out.
3. When making the ganache, let the cream and chocolate sit together awhile after heating; giving them time to mingle helps the ganache smooth out instead of being lumpy.
4. Dont rush the cooling step after baking; letting the cake sit in the pan for about 10 minutes makes it less fragile before you flip it onto the rack, making your life a whole lot easier.