Chocolate Brownie Cake: Crispy golden perfection

A Cake That Can’t Make Up Its Mind

This cake is a little bit confused. And I love it for that. It can’t decide if it wants to be a brownie or a cake. So it decides to be both.

You mix a cake box and a brownie box together. It feels a little bit naughty, doesn’t it? Like you are breaking a rule. I still laugh at that. The result is the best of both worlds. You get the fluffy softness of cake. And you get the fudgy, dense heart of a brownie.

The Secret in the Batter

Now, you might see the mayonnaise in the list. Do not run away. I know it sounds strange. My grandson made a face too. But trust your grandma.

Mayonnaise is just eggs and oil. Things we already put in cakes. It makes the cake incredibly moist and rich. You will not taste it. I promise. You will just get a super tender cake that stays soft for days. This little trick matters because the best bakes are often about a simple, smart swap.

Baking Day Memories

I first made this for a family potluck. My sister Betty brought her famous pie. I brought this chocolate beast. The cake was gone in ten minutes. People were scraping the plate for crumbs.

That is the real magic of baking. It is not just about food. It is about the smiles and the shared moments. That is why this matters. A simple cake can turn a regular day into a small celebration. What was the last thing you baked that made people really happy?

The Shiny Chocolate Coat

Let’s talk about the ganache. That is just a fancy word for a shiny chocolate glaze. It is very easy to make. You heat up cream and pour it over chocolate chips.

Then you whisk it into a smooth, glossy river. Doesn’t that smell amazing? Pouring it over the cool cake is the best part. It drips down all the sides. It makes the cake look like it came from a fancy bakery.

Your Turn in the Kitchen

This is a great recipe to make with a helper. Let someone else crack the eggs. Or stir in the chocolate chips. It is more fun that way.

Fun fact: The “bundt” pan was invented in 1950. It made fancy-shaped cakes easy for everyone at home. Do you have a favorite pan you like to use? Tell me about it. I would love to know if you try this cake. What will you call it, a “brookie” cake or a “crownie”?

Ingredients:

Ingredient	Amount	Notes
chocolate cake mix	15.25 ounces	Any chocolate cake mix should do. I always use Betty Crocker – it has pudding in the mix. I used Triple Chocolate Chunk variety for this.
fudge brownie mix	18.3 ounces
eggs	4 large
water	1¼ cups
vegetable oil	1 cup	or canola oil
mayonnaise	½ cup
chocolate chips	1 cup	I used semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate
heavy whipping cream	1 cup
chocolate chips	2 cups

My Chocolate Brownie Cake: A Crispy, Golden Dream

Hello, my dear! Come sit with me for a minute. I want to tell you about my favorite cake. It’s a chocolate brownie cake. The top gets this crispy, golden crackle. It reminds me of the candy shell on a good ice cream bar. My grandkids go wild for it. Doesn’t that sound wonderful?

This recipe is my little secret. It uses two mixes to make one amazing cake. I know, I know. But sometimes, a shortcut is a smart cook’s best friend. The mayonnaise might sound funny. It just makes the cake extra moist and rich. Trust your grandma Anna on this one. I still laugh at the first time I used it. My neighbor had no idea!

Let’s get our hands busy. First, preheat your oven to 350°F. Now, grab a great big bowl. Dump in the chocolate cake mix and the brownie mix. Add the four eggs, the water, the vegetable oil, and that secret mayo. Mix it all up until it’s smooth and beautiful. The smell is already so good. Finally, gently fold in that cup of chocolate chips.

• Step 1: Preheat your oven to 350°F. Get out a large mixing bowl. This is where the magic starts.
• Step 2: Put both cake mixes in the bowl. Add the eggs, water, oil, and mayonnaise. Stir everything until it is just combined. Be careful not to overmix it.
• Step 3: Now, gently fold in the chocolate chips. I love watching them disappear into the batter. It’s like little chocolate treasures.
• Step 4: Spray your bundt pan really well with non-stick spray. (This is my hard-learned tip! A well-greased pan means your cake won’t stick.) Pour the batter in and spread it evenly.
• Step 5: Bake for 45 to 50 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean. The top will be crispy and perfect.
• Step 6: Let the cake cool in the pan for about 15 minutes. Then, carefully turn it out onto a rack. Let it cool completely before the next part.
• Step 7: Time for the ganache! Heat the heavy cream until it’s steaming. I use the microwave for this. It’s so easy.
• Step 8: Pour the hot cream over the chocolate chips in a bowl. Cover it with a plate for a few minutes. This lets the chocolate get soft and melty.
• Step 9: Now, whisk it all together. Watch it turn into a smooth, shiny sauce. Doesn’t that look amazing? This is the best part.
• Step 10: Slowly pour the ganache over your cooled cake. Let it drip down the sides. It’s a beautiful, chocolatey waterfall. Now it’s ready to serve and share!

So, what’s your favorite chocolate treat to bake? A classic cookie or a gooey cake? Share below!

Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Yield: 16 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderful as it is. But you can also play with it! Here are three fun ideas. They make it feel new every time. I love a little kitchen adventure.

• Peppermint Swirl: Add a teaspoon of peppermint extract to the batter. It tastes like a chocolate mint patty. So refreshing!
• Rocky Road: Fold in mini marshmallows and chopped walnuts with the chocolate chips. It’s like your favorite ice cream, but in cake form.
• Orange Zest: Stir the zest of one orange into the batter. The chocolate and orange combination is a classic. It feels so fancy.

Which one would you try first? Comment below!

Serving It Up With Style

This cake is a star all on its own. But a little extra touch never hurts. For a real treat, serve a warm slice with a scoop of vanilla ice cream. The way the cold ice cream melts into the warm cake is pure joy. A few fresh raspberries on the side look pretty and taste wonderful, too.

What to drink with it? A cold glass of milk is always the best friend of chocolate. For the grown-ups, a nice cup of strong coffee cuts through the sweetness perfectly. Which would you choose tonight?

Keeping Your Brownie Cake Fresh

Let’s talk about keeping your cake yummy. Once cool, wrap it tightly in plastic wrap. It will stay fresh on the counter for three days. You can also freeze it for a later treat.

Slice the cake before you freeze it. Wrap each piece in plastic and foil. This way, you can grab one slice at a time. I once froze a whole cake for my grandson’s surprise visit. It was a lifesaver!

To reheat, just warm a slice in the microwave. Do this for about 15 seconds. It makes the cake taste fresh from the oven again. This matters because a good treat should never go to waste.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake sticking to the pan? Please spray the pan very well. Use a baking spray with flour in it. I remember when my first cake came out in pieces. It taught me to be generous with the spray.

Is the center not cooking through? Your oven might be too hot. An oven thermometer can help you check. Getting the temperature right matters for perfect texture. It builds your cooking confidence.

Is your ganache too runny or thick? Runny means you need more chocolate chips. Thick means you need a tiny bit more cream. Fixing this ensures a beautiful, glossy finish. A pretty cake always tastes better.

Which of these problems have you run into before?

Your Brownie Cake Questions Answered

Q: Can I make this gluten-free?

A: Yes! Just use your favorite gluten-free cake and brownie mixes. The method stays exactly the same.

Q: Can I make it ahead of time?

A: Absolutely. Bake the cake a day before. Add the ganache on the day you serve it.

Q: What can I use instead of mayonnaise?

A: Sour cream is a wonderful swap. It adds the same wonderful moisture to the cake.

Q: Can I make a smaller cake?

A: You can halve the recipe. Just use a regular loaf pan. Watch the baking time carefully.

Q: Any other add-in ideas?

A: Try adding a cup of chopped walnuts or pecans. They give a lovely crunch. Fun fact: Adding a pinch of instant coffee to the batter makes the chocolate flavor even richer!

Which tip will you try first?

A Final Word From My Kitchen

I hope you love baking this cake as much as I do. It fills the whole house with a wonderful smell. Sharing it with people you love is the best part.

I would be so happy to see your creation. It makes my day to see your kitchen successes. Please share a picture with me if you feel like it.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.