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A Chocolate Brownie Cake is a delicious fusion of dense, rich brownies and light, moist cake. It’s perfect for anyone who loves the fudgy texture of brownies but desires the softness of a cake. Here’s a simple recipe to make this indulgent treat!
Ingredients:
For the Brownie Cake:
- 1 cup (225g) unsalted butter, melted
- 1 ¼ cups (250g) granulated sugar
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (90g) semi-sweet chocolate chips (optional for extra gooeyness)
For the Chocolate Ganache (optional):
- ½ cup (120ml) heavy cream
- 4 ounces (115g) semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter (optional, for extra shine)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or an 8×8-inch square pan) or line it with parchment paper for easy removal.
2. Prepare the Brownie Cake Batter:
- Melt the Butter: In a medium-sized bowl, melt the butter in the microwave or over low heat on the stovetop. Allow it to cool slightly before using.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until well combined and smooth.
- Sift Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients. Stir until just combined. Be careful not to overmix, or you may end up with a denser texture.
- Optional: Fold in the chocolate chips (if using), which will make the cake even richer and more gooey.
3. Bake the Brownie Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not completely clean, as you want the cake to stay fudgy).
- The top should be set, and the edges should slightly pull away from the sides of the pan.
4. Cool the Cake:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
5. Prepare the Ganache (Optional):
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Make the Ganache: Remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate is fully melted and the ganache is smooth.
- Add Butter (Optional): For a shiny finish, stir in 1 tablespoon of unsalted butter.
- Cool: Allow the ganache to cool slightly before drizzling it over the cooled brownie cake.
6. Serve:
Once the cake has cooled and the ganache has set, slice and serve. You can enjoy it on its own or pair it with a scoop of vanilla ice cream or whipped cream for an extra treat.
Tips:
- Texture: If you prefer a more cake-like texture, add a bit more flour (around 2 tablespoons) to the batter. If you want it more brownie-like, stick to the original measurements.
- Storage: Store leftover brownie cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.
- Make Ahead: You can make the brownie cake a day ahead and store it covered at room temperature. The flavors will deepen, and the texture will be even better the next day.
This Chocolate Brownie Cake has the rich, chocolatey density of a brownie but with the fluffiness of a cake, making it a perfect dessert for any chocolate lover!