If you’re a chocolate lover, combining the rich, fudgy goodness of chocolate brownies with the soft, moist texture of chocolate cake results in a dessert that’s truly the best of both worlds. This chocolate brownie cake recipe is indulgent and straightforward, ensuring you can make this treat whenever the craving strikes.
Why You’ll Love This Recipe
- Decadent Flavor: The fusion of chocolate brownie and chocolate cake offers a deep, dark chocolate taste that’s both rich and satisfying.
- Versatility: Whether you’re hosting a dinner party or simply treating yourself, this dessert fits any occasion.
- Simplicity: Even novice bakers can achieve stellar results with clear instructions and familiar ingredients.
Chocolate Brownie Cake Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 12 slices
- Difficulty Level: Easy
- Dietary Information: Vegetarian
Ingredients
For the Brownie Layer:
- 1 cup (225g) unsalted butter
- 8 oz (225g) semi-sweet chocolate chips, chopped
- 1½ cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon salt
For the Cake Layer:
- 1½ cups (190g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, at room temperature
- ½ cup (120ml) hot water
- ½ cup (45g) unsweetened cocoa powder
For the Ganache Topping:
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 cup (240ml) heavy cream
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Saucepan
- Cooling rack
Step-by-Step Instructions
1. Prepare the Brownie Layer
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Melt Butter and Chocolate: In a saucepan, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- Mix in Sugar and Eggs: Transfer the melted mixture to a mixing bowl. Whisk in the sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Incorporate Dry Ingredients: Sift in the flour, cocoa powder, and salt. Gently fold into the wet mixture until just combined.
- Bake: Pour the brownie batter into the prepared cake pan. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a cooling rack.
2. Prepare the Cake Layer
- Preheat Oven: If not already preheated, set your oven to 350°F (175°C). Grease another 9-inch round cake pan and line the bottom with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Beat the softened butter and sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the batter, alternating with buttermilk. Mix until just combined.
- Add Cocoa Mixture: In a separate bowl, whisk the cocoa powder into hot water until smooth. Let cool slightly, then mix into the batter.
- Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a cooling rack.
3. Prepare the Ganache Topping
- Heat Cream: Heat the heavy cream in a saucepan until steaming but not boiling.
- Melt Chocolate: Pour the hot cream over the chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy.
- Cool: Let the ganache cool slightly before using.
4. Assemble the Brownie Cake
- Layer the Cake: Place the cooled brownie layer on a serving plate.
- Add the Cake Layer: Gently place the cooled cake layer on top of the brownie.
- Pour Ganache: Pour the ganache over the cake, spreading it evenly over the top and sides.
- Let Set: Allow the cake to sit at room temperature for 30 minutes or refrigerate for 15 minutes before slicing.
Pro Tips for the Perfect Brownie Cake
- Use High-Quality Chocolate: The better the chocolate, the richer the flavor.
- Avoid Overmixing: Overmixing the batter can result in a dense cake.
- Check for Doneness: Brownies should have a slightly gooey center, while the chocolate cake should be fully cooked.
- Chill for Clean Slices: Refrigerate for 30 minutes before slicing for cleaner cuts.
- Use Room Temperature Ingredients: Ensures even mixing and better texture.
- Line Your Pan with Parchment Paper: Prevents sticking and makes removal easier.
- Let the Cake Cool Completely Before Assembling: Prevents layers from slipping or melting.
Variations You Can Make
- Nutty Delight: Add chopped walnuts or pecans for extra crunch.
- Salted Caramel Twist: Drizzle salted caramel over the ganache for a sweet-salty contrast.
- Peanut Butter Swirl: Add a peanut butter swirl to the brownie batter for a delicious twist.
- Chocolate Lover’s Dream: Top with chocolate buttercream or whipped cream for extra indulgence.
For the best texture and flavor, let the cake sit at room temperature for 15 minutes before serving if refrigerated. Enjoy this rich brownie cake with coffee or a scoop of vanilla ice cream for the ultimate chocolate experience! Store in an airtight container to keep fresh.
This is one of our favorite chocolate cake recipes for a reason—it’s easy, decadent, and sure to impress!
