Devil's Food Brownie Cake Recipe

I had a fantastic experience with this cake! It had a unique, denser texture, likely because of the brownie mix incorporated. I opted for a 15x10 glass casserole dish instead of a Bundt pan, baking it for 50 minutes, and it turned out just right. The sweetness level was a bit higher than what I'm used to, but my guests loved it. I had so much cake that I shared some with my neighbors, who also enjoyed it. This recipe is a gem - super easy to make, rich, and definitely a keeper. Being allergic to milk, I substituted a Duncan Hines dark chocolate frosting, heating it in the microwave for a glossy finish and ease of spreading.

I prepared this dessert using a Betty Crocker Super Moist Devils Food Cake mix and a Duncan Hines Dark Chocolate Fudge brownie mix. Instead of semi-sweet, I opted for dark chocolate chips in the ganache. The outcome was fantastic. While the cake was a tad dry, the ganache made up for it, resulting in an overall delightful cake. It had a slightly crispy outer layer reminiscent of brownies, paired with a soft interior. The contrast of textures was just right for this cake. Next time, I'll bake it for 45-50 minutes instead of 53 minutes. I will definitely be making this again.

Great experience! This recipe was simple and fast. I made some substitutions, such as using homemade heavy cream. Instead of the suggested ingredients, I used three packets of Columbia's coffee Via and a mix of Abuela's cocoa mixing chocolate and her own chocolate for the ganache. I poured the mixture into a mini Bundt cake pan and was able to make 12 cakes with the amount provided. Baked at 350 degrees for 30 minutes, the ganache absorbed into the cake, creating a deliciously moist and flavorful result.

I decided to enhance the cake batter by incorporating 2 mashed, very ripe bananas. The result was simply divine - the cake was incredibly moist and delicious. I topped it off with powdered sugar, opting out of the ganache as it was already perfect on its own.

Absolutely satisfying for my chocolate and dessert cravings! I mixed half water, half coffee, and even the child who knew there was coffee in it didn't taste it.

I followed the recipe instructions precisely. Unfortunately, the end result was extremely dry. I was quite disappointed with the outcome and do not plan to make it again.

The cake is not very moist.

I decided to bake this cake for my son-in-law's birthday, and he absolutely loved it! He is a chocolate lover who only enjoys high-quality chocolate cake or ice cream, so his praise meant a lot. I wish I had come up with the recipe myself and I can't wait to make it again soon.

The flavor of the cake was pleasant, however, it was disappointingly dry. I followed the recipe using Betty Crocker brownie mix and Pillsbury Devil's Food cake mix, but the end result lacked the dense, fudgy texture I had hoped for. Despite skipping the Ganache as suggested by some, the cake was overly sweet and lacked moisture. Even without the chocolate topping, the cake crumbled apart easily. Disappointed with the outcome, I eventually discarded the entire cake and reverted to an old scratch recipe that yielded a much superior, moist, and fudgy texture.

This cake was incredibly tasty! I stuck to the recipe as directed but decided to double the ganache to satisfy my family's chocolate cravings. It was enjoyable when chilled but absolutely divine when each slice was microwaved for around 20 seconds - transforming it into a delightful lava cake with the extra ganache. We will definitely be making this again. Thank you for sharing such a wonderful recipe!

Absolutely delicious! This will be my new favorite cake recipe.