CHOCOLATE BROWNIE RECIPES CAKE

Table of Contents

A chocolate brownie cake is a delectable combination of light, moist cake with dense, rich brownies. Anyone who enjoys brownies’ fudgy texture but wants a cake’s softness will love this. To prepare this decadent delicacy, follow this easy recipe!

Components:

For the cake with brownies:

One cup (225g) of melted unsalted butter

One and a half cups (250g) of powdered sugar

Three big, room-temperature eggs

One teaspoon of vanilla extract

One cup, or 120g All-purpose flour

Half a cup (50g) Cocoa powder without sugar

One teaspoon of baking powder

For added gooeyness, add ¼ teaspoon salt and 90g (90%) semi-sweet chocolate chips.

For the optional chocolate ganache:

120ml, or ½ cup, of heavy cream

One tablespoon of unsalted butter (optional, for added shine) and four ounces (115g) of semi-sweet chocolate, chopped

Directions:

Get the oven ready:

Set the oven temperature to 175°C (350°F). Line an 8-inch round cake pan (or an 8-inch square pan) with parchment paper for easy removal, or grease and flour the pan.

Make the batter for the brownie cake:

Melt the Butter:

Melt the butter in a medium-sized bowl over low heat on the stovetop or in the microwave. Before using, let it cool slightly.

Combine Wet Ingredients:

In a large bowl, whisk together the eggs, vanilla extract, melted butter, and granulated sugar until smooth and well blended.

Sift Dry Ingredients:

Combine the flour, baking powder, cocoa powder, and salt in a separate bowl.

Mix Wet and Dry:

Slowly mix the wet ingredients with the dry ones that have been sieved. Stir just until incorporated. Avoid overmixing as this could result in a denser texture.

Optional:

If using, fold in chocolate chips to add even more richness and gooeyness to the cake.

Put the brownie cake in the oven:

Using a spatula, level the top of the batter after pouring it into the prepared cake pan.

A toothpick inserted in the center should come out with a few wet crumbs after 30 to 35 minutes of baking; the crumbs should not be completely clean because you want the cake to remain fudgy.

The edges should pull slightly away from the pan’s sides, and the top should be set.

Allow the cake to cool:

After the cake has cooled in the pan for ten or so minutes, move it to a wire rack to finish cooling.

Ganache preparation (optional):

Heat the Cream:

Put the heavy cream in a small saucepan and heat it over medium heat until it starts to simmer. Keep it from boiling.

Remove the saucepan from the heat and add the chopped chocolate to make the ganache. Stir until the ganache is creamy and the chocolate has melted completely.

Add Butter (Optional):

Stir in 1 tablespoon unsalted butter for a glossy finish.

Awesome:

Before pouring the ganache over the brownie cake that has cooled, let it cool somewhat.

Offer:

Slice and serve the cake after it has cooled and the ganache has solidified. You can have it by itself or, for an added treat, with a dollop of vanilla ice cream or whipped cream.

Advice:

Texture:

Increase the amount of flour (about 2 tablespoons) in the batter if you want it to have a more cake-like consistency. Follow the recipe’s original measurements if you want it to resemble brownies.