Brownie Cake: the fudge, decadent dessert recipe
Just when you think chocolate cakes can’t get any more decadent, along comes the fudgy brownie cake. Full of chocolate with a fudgy, dense center. Like a typical brownie, it’s crispy on the outside. It’s the perfect cake for a special occasion and it’s so easy to make, that you won’t spend hours behind the stove.
It’s great for making ahead of time and will last for a few days (if you have enough self-control—you might want to eat the whole cake in one sitting!). To make it, you’ll need butter, soft brown sugar, dark chocolate, maple syrup, eggs, instant coffee, and flour. Serve with powdered sugar or whipped cream and enjoy!
What Is a Brownie Cake?
You might say that the brownie cake is the perfect harmony between a cake and a brownie. While you have the attributes of a cake (fluffy and moist), you also have the fudginess and richness that everyone associates with a brownie! The texture will remind you of a flourless cake: rich, chocolatey, and delicious!
How To Make Brownie Cake
Make the brownie cake batter by melting the butter in a pan over medium heat. Once the butter has melted, stir in the dark brown sugar and dark chocolate. Add the honey and instant coffee and continue to stir over low heat until the chocolate has melted. Remove the pan from the heat and add the eggs. Whisk to combine. Add the remaining dry ingredients and whisk to combine.
Transfer the brownie batter into an 8-inch round cake pan greased with butter. Then bake for 20 minutes. Test the brownie cake for doneness by sticking a skewer or toothpick through the center. The skewer shouldn’t be completely clean, then the brownie is overbaked. The brownie cake will continue to bake for a few minutes after removing it from the oven, so to prevent this you need to take it out at the right time. There should not be any wet batter on the stick, but just a few moist crumbs. The top will also be slightly cracked.
Tips For Making Fudgy Brownie Cake
For a cake with more texture, add chocolate chips, pecan nuts, walnuts, cocoa nibs, chocolate chunks, or candy to the brownie batter.
If you prefer, use melted coconut oil instead of vegetable oil.
Make a keto-version of this brownie by using almond flour instead of flour, and using erythritol instead of sugar.
Make it gluten-free by using a gluten-free flour blend.
For fudgier brownies, add more chocolate, chocolate chips, or butter!
How To Store Chocolate Brownie Cake
The brownie cake can be stored at room temperature for up to one day, or in the fridge for up to 4 days.
You can freeze the brownie cake slices for up to 3 months. Once baked and cooled, wrap tightly with plastic wrap, and place in a ziplocked plastic bag.
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Instructions
Melt the butter in a pan over medium heat and stir in the dark brown sugar and dark chocolate. Stir in the honey and instant coffee.
Melt the butter in a pan over medium heat and stir in the dark brown sugar and dark chocolate. Stir in the honey and instant coffee.
Stir over low heat until the chocolate has melted completely.
Stir over low heat until the chocolate has melted completely.
Remove from the stove, and add the eggs into the same pan.
Remove from the stove, and add the eggs into the same pan.
Add baking powder, salt, cocoa powder, and all-purpose flour. Mix until everything is just combined.
Add baking powder, salt, cocoa powder, and all-purpose flour. Mix until everything is just combined.
Transfer the whole brownie cake batter into an 8-inch round cake pan greased with butter.
Transfer the whole brownie cake batter into an 8-inch round cake pan greased with butter.
Bake in a preheated oven at 180°C/350°F for about 20 minutes. Once done, take the brownie cake out from the oven and from the pan.
Bake in a preheated oven at 180°C/350°F for about 20 minutes. Once done, take the brownie cake out from the oven and from the pan.
Dusting with powdered sugar.
Dusting with powdered sugar.
Slice and serve with fresh fruit such as strawberries. Enjoy!
Slice and serve with fresh fruit such as strawberries. Enjoy!
Notes
Making this cake in a springform tin will allow for easy removal.
