Introduction:
Satisfy your chocolate cravings with this luscious Chocolate Brownie Cake. This recipe delivers a rich and fudgy cake that combines the best of brownies and cake, creating an indulgent dessert perfect for any occasion. Whether served plain or topped with frosting, this cake is sure to delight chocolate lovers everywhere!
Inspiration Behind the Recipe:
Combining the dense, fudgy texture of brownies with the form of a cake results in a dessert that’s both satisfying and visually appealing. This cake is perfect for celebrations or a simple treat to enjoy at home, proving that chocolate can be the star of any dessert table.
Ingredients Breakdown:
- For the Cake:
- 1 cup unsalted butter (2 sticks), melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- For the Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Step-by-Step Recipe:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. - Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. - Bake the Cake:
Pour the batter into the prepared pan(s) and spread evenly. Bake for 25-30 minutes for a 9×13 pan, or 20-25 minutes for round pans, until a toothpick inserted into the center comes out with a few moist crumbs. - Cool the Cake:
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. - Prepare the Frosting (Optional):
In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, until smooth. Stir in the vanilla extract. - Frost the Cake:
Once the cake is completely cooled, spread the frosting evenly over the top (and sides, if desired) of the cake.
Tips for the Perfect Chocolate Brownie Cake:
- Do Not Overmix: Mix just until the ingredients are combined to keep the cake fudgy.
- Check for Doneness: For a perfect texture, check for doneness a few minutes before the recommended time.
- Customize the Frosting: You can use cream cheese frosting or ganache for a different flavor twist.
Variations and Customizations:
- Add Nuts: Incorporate chopped walnuts or pecans into the batter for added texture.
- Mint Chocolate: Add a few drops of peppermint extract to the batter for a minty twist.
- Swirl in Peanut Butter: Drop spoonfuls of peanut butter into the batter and swirl it for a delicious combination.
Health Considerations and Nutritional Value:
- Treat in Moderation: This cake is rich and indulgent, so enjoy it as an occasional treat.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend if necessary.
FAQ:
- Can I use cocoa powder instead of chocolate?
Yes, this recipe specifically uses cocoa powder, which gives it a rich chocolate flavor. - How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. - Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
Chocolate Brownie Cake
Indulge in this rich Chocolate Brownie Cake, a decadent dessert combining the best of brownies and cake! Perfect for any occasion, it can be served plain or dressed up with your favorite frosting for an extra treat.
Ingredients
For the Cake:
- 1 box 15.25 oz chocolate cake mix
- 1 box 18.3 oz fudge brownie mix
- 4 large eggs room temperature
- 1 ¼ cups water room temperature
- 1 cup 218 g vegetable oil
For the Ganache:
- 1 cup 238 g heavy whipping cream
- 1 bag 12 oz semi-sweet chocolate chips
Instructions
For the Cake:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Spray a 10-inch Bundt pan with nonstick cooking spray.
Prepare the Cake Batter:
- In a large bowl, combine the chocolate cake mix, fudge brownie mix, eggs, water, and vegetable oil.
- Whisk the ingredients together for about 2 minutes until most of the lumps are gone.
Bake the Cake:
- Pour the batter into the prepared Bundt pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Cool the Cake:
- Once baked, remove the cake from the oven and let it cool in the pan for up to 10 minutes.
- Carefully turn the cake out onto a cooling rack and let it cool for about 30 more minutes.
For the Ganache:
Heat the Cream:
- In a microwave-safe bowl, add the heavy whipping cream.
- Heat the cream for 45 seconds to 1 minute, or until it is simmering.
Make the Ganache:
- Pour the chocolate chips into the hot cream and let it sit for 5 minutes.
- After 5 minutes, whisk the chocolate and cream together until the ganache is smooth and shiny (about 1 minute).
Pour the Ganache:
- Once the cake is completely cooled, pour the ganache over the top of the cake.
Serve:
- Slice and serve the cake. Enjoy!
Notes
- The cake can be served immediately after pouring the ganache, or you can let it set for a bit to allow the ganache to firm up slightly.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
