Devil's Food Brownie Cake

I made this with a Betty Crocker Super Moist Devils Food Cake and a Duncan Hines Dark Chocolate Fudge brownie mix. I also used dark chocolate chips in the ganache vs semi-sweet. The recipe turned out great. Although the cake was slightly dry, the ganache compensated to make a overall delicious cake. It had a slightly crispy exterior edge, similar to brownies, with a soft interior. I think the compliment of textures was perfect for this cake. Next time I make this I will cook for 45-50 min (vs 53min). I will make this again.

I made this cake for my son in-laws birthday. He said, it was the best cake!!! Coming from a chocoholic that only eats good chocolate cake or ice cream I thought it was very high praise. I wish the recipe had been mine planning to make it again very soon.

The flavor was good, but cake was dry. I used Betty crocker brownie mix and Pillsbury devils food. the cake was no more dense or fudgey then if I had used a regular cake mix. Now this is a review on the cake only. I took someone's suggestion and didn't do the Ganache, just ate the cake as is. it was sweet enough but too dry. perhaps had I done the ganache it would've been better, but I doubt it as it fell apart on my fork. I ended up throwing the whole cake away and went with an older recipe I always use that doesn't use cake or brownie mixes, it's all from scratch, which was much better, moist and fudgy.

This cake was really delicious, I followed the recipe exactly except I doubled the ganache because my family loves chocolate. It was good chilled but is way better if you microwave each piece for about 20 seconds or so, it instantly turns into lava cake because of the extra ganache. We'll definitely make this again, thank you for submitting this recipe!

I made this recipe exactly as the recipe stated. Sadly it was very very dry… A very big disappointment. Will not be making again.

Excellent. Quick and easy. Although, I made my own heavy cream and had a few substitutions. Used three packets of Columbia’s coffee Via’s and used Abuela’s cocoa mixing chocolate and her she’s chocolate to make the ganache. I poured them into mini Bundt Cake pan, could easily make 12 of them with amount in mix, and baked at 350 for 30 min. Pouring ganache into middle and around absorbed into cake for nice, moist, blend of flavors.

The cake was really good and denser than a typical cake mix due to the brownie mix I believe. I used a 15x10 glass cassserole dish rather than a Bundt pan and cooked it for 50 minutes and it came out perfect. My guests really liked it and it was a sweeter than typical cakes. I had some much cakes I have done to the neighbors who loved it too. This is a “keeper” recipe due to how easy it is to make and its richness. I’m allergic to milk so I used a Duncan Hines dark chocolate frosting and heat it up in microwave to give it a glossy finish and ease of spreadability.

I added 2 mashed very ripe bananas to the cake batter. It was divine and moist. I seated it with powdered sugar it didn’t need the ganash

Not a very moist cake

Sooo good! My new go to cake recipe