If you’re a fan of rich, fudgy desserts, you’re in for a treat with this Chocolate Brownie Cake recipe. Combining the best of both worlds—decadent brownies and a soft, cake-like texture—this dessert will satisfy even the most intense chocolate cravings. Perfect for any occasion, whether it’s a family gathering, a birthday, or just a lazy afternoon craving something sweet. In this post, you’ll find all the essential details to create this masterpiece, from the ingredients to the step-by-step instructions. Prepare to indulge in the gooey, chocolatey goodness that is Chocolate Brownie Cake!
Why You’ll Love This Recipe
This Chocolate Brownie Cake isn’t just your average dessert; it’s a showstopper. Its flavor and texture offer the best of both worlds, combining the richness and fudginess of a brownie with the lightness of a cake. It’s the ideal dessert for chocolate lovers who want something a little different. The cake is moist, dense, and perfectly sweet, and the combination of dark cocoa and melted chocolate creates a flavor profile that’s irresistible.
Whether you’re making it for a special occasion or just for a weeknight treat, this recipe is bound to become a go-to in your dessert rotation. Plus, it’s simple to make and doesn’t require any fancy equipment, so even novice bakers can achieve delicious results.
Ingredients You’ll Need
Main Ingredients:
- Butter (1 cup, unsalted): Adds richness and moisture to the cake.
- Sugar (1 ½ cups): Provides sweetness and enhances the cake’s texture.
- Cocoa Powder (½ cup, unsweetened): Deepens the chocolate flavor.
- All-Purpose Flour (1 cup): Forms the structure of the cake.
- Eggs (4 large): Helps bind the ingredients and create a fluffy texture.
- Vanilla Extract (1 tsp): Adds depth of flavor.
- Baking Powder (½ tsp): Helps the cake rise slightly without being too fluffy.
- Salt (¼ tsp): Enhances the sweetness and balances the chocolate.
- Semi-Sweet Chocolate Chips (1 cup): Adds melty pockets of chocolate throughout the cake.
Optional Additions:
- Chopped Walnuts (½ cup): For added crunch and flavor.
- Espresso Powder (1 tsp): Intensifies the chocolate flavor, though optional.
- Dark Chocolate (4 oz, chopped): For extra richness and texture.
How to Make Chocolate Brownie Cake: Step by Step
Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal later.
Melt the Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 30-second intervals, stirring in between until smooth. Alternatively, you can melt this using a double boiler. Once melted, set it aside to cool slightly.
Mix the Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar together until the mixture is smooth and slightly fluffy. Add the vanilla extract and the cooled chocolate-butter mixture. Mix until well combined.
Combine the Dry Ingredients: In another bowl, sift the cocoa powder, flour, baking powder, and salt together. Slowly add the dry ingredients into the wet mixture and stir until just combined.
Add the Chocolate Chips and Optional Add-ins: Fold in the semi-sweet chocolate chips (and any optional ingredients like walnuts or espresso powder). The batter will be thick and rich.
Bake the Cake: Pour the batter into your prepared cake pan and smooth it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cake should have a slightly cracked top.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s completely cooled, or enjoy it warm with a scoop of ice cream!
Tips for the Best Chocolate Brownie Cake
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can result in a dense cake.
- Use Good-Quality Chocolate: The quality of chocolate you use will make a big difference. Opt for high-quality semi-sweet or dark chocolate for the best flavor.
- Let the Cake Cool: It’s tempting to dive in right away, but letting the cake cool ensures a more stable texture and better flavor.
- Customize It: Feel free to add your favorite mix-ins like caramel bits, peanut butter swirls, or even swirls of cream cheese for a cheesecake effect.
- Don’t Skip the Parchment Paper: Lining the pan with parchment makes it easier to remove the cake without damaging it.
What to Serve with Chocolate Brownie Cake
This Chocolate Brownie Cake is indulgent on its own, but you can elevate it even more with these tasty pairings:
- Vanilla Ice Cream: The cold, creamy texture contrasts perfectly with the warm, dense cake.
- Whipped Cream: Light and fluffy, it adds a delicate touch to the rich cake.
- Fresh Berries: A handful of raspberries, strawberries, or blackberries provides a fresh, slightly tart contrast.
- Chocolate Ganache: If you’re craving extra chocolate, drizzle a silky ganache on top for an indulgent finish.
FAQs
1. Can I prepare this cake in advance?
Yes! This cake can be prepared a day or two ahead of time. Just store it in an airtight container at room temperature, and it will stay fresh.
2. Can I substitute the flour for gluten-free flour?
Yes, you can use a 1:1 gluten-free flour blend as a substitute for regular flour in this recipe.
3. How can I make this cake more fudgy?
To make the cake more fudgy, reduce the flour slightly (try ¾ cup instead of 1 cup) and add a little extra chocolate.
4. Can I freeze this cake?
Yes! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then store it in an airtight container or freezer bag.
Storage and Reheating
Storage: Store the Chocolate Brownie Cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can refrigerate it for up to a week.
Reheating: If you prefer your cake warm, simply pop a slice in the microwave for 20-30 seconds.
Variations
- Mint Chocolate Brownie Cake: Add 1 teaspoon of peppermint extract to the batter for a refreshing minty flavor.
- Salted Caramel Brownie Cake: Swirl in some homemade or store-bought salted caramel sauce before baking for a sweet and salty twist.
- Peanut Butter Brownie Cake: Add a few dollops of peanut butter to the batter and swirl for a nutty, creamy flavor.
- Double Chocolate Brownie Cake: Use both cocoa powder and melted chocolate for an ultra-rich experience.
Conclusion
This Chocolate Brownie Cake is the perfect dessert for chocolate lovers, with a fudgy texture and a rich, deep flavor. Whether you’re preparing it for a special occasion or simply to satisfy a sweet craving, it’s sure to become a favorite. With its simple ingredients and easy preparation, you can whip up this indulgent treat in no time. Try it today and enjoy the ultimate chocolate experience!
Chocolate Brownie Cake
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup semi-sweet chocolate chips optional, for extra fudginess
- 1/4 cup milk optional, for extra moistness
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal later.
- Melt the Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 30-second intervals, stirring in between until smooth. Alternatively, you can melt this using a double boiler. Once melted, set it aside to cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar together until the mixture is smooth and slightly fluffy. Add the vanilla extract and the cooled chocolate-butter mixture. Mix until well combined.
- Combine the Dry Ingredients: In another bowl, sift the cocoa powder, flour, baking powder, and salt together. Slowly add the dry ingredients into the wet mixture and stir until just combined.
- Add the Chocolate Chips and Optional Add-ins: Fold in the semi-sweet chocolate chips (and any optional ingredients like walnuts or espresso powder). The batter will be thick and rich.
- Bake the Cake: Pour the batter into your prepared cake pan and smooth it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cake should have a slightly cracked top.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s completely cooled, or enjoy it warm with a scoop of ice cream!
Notes
- Richness: This cake has a dense, fudgy texture similar to brownies. If you prefer a fluffier texture, you can add an extra egg or slightly reduce the amount of sugar.
- Chocolate Chips: The optional chocolate chips will give the cake an extra gooey, fudgy texture.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent treat.
- Make-Ahead: You can make this ahead of time and store it in an airtight container for up to 3 days. It also freezes well for longer storage.