This rich, dark and melt-in-your-mouth brownie cake is filled with delightfully semi-sweet chocolate, cocoa powder, and even a tiny hint of coffee!
Delectable Brownie Cake, a Chocolate Lover's Dream
It's no secret that I'm a chocolate lover, and pretty much have to have at least a little bit of chocolate every day.
I really don't even need anything fancy when it comes to chocolate—a handful of good quality semi-sweet chocolate chips will do me just fine!
But when I'd like to enjoy something a bit more decadent, freshly baked and warm, something that's a cross between fudgy brownies and a chocolate cake, I love to prepare this delicious recipe for my brownie cake; it's loaded with good quality chocolate, cocoa powder, and even a hint of coffee to bring out that depth of the chocolate flavor.
And let me tell you, this lovely little treat sure hits the spot!
A slice of this brownie cake with a small dollop of homemade whipped cream, a little drizzle of caramel sauce, and a fresh, hot cup of strong coffee? Well, stick a fork in me... I've gone to chocolate heaven!
The Cake Version of Brownies!
When I bake my brownies, I melt the butter and the chocolate together, and then add to that to my eggs, sugar, and vanilla, followed by my dry ingredients.
And I bake that batter at a slightly lower temp, which makes for nice fudgy brownies that are slightly gooey in the center.
But for my brownie cake, I only melt the butter and add that in at the end of the mixing process, and then add in my finely chopped semi-sweet chocolate (not melted), and bake the batter in a cake tin at 350°, a slightly higher temp.
The results are rich and moist, and the consistency is that of a decadently dense cake (a little bit similar to flourless chocolate cake) rather than being gooey like the brownies.
It makes for a wonderfully sliceable chocolatey dessert, one that plays well with a topping of freshly prepared whipped cream or caramel sauce—or even a combination of both, if you're like me!
Tips & Tidbits for Brownie Cake:
- Good quality chocolate: I’m willing to splurge just a little when it comes to making chocolate desserts, so I look for good quality chocolate to use in my recipes. Some of my favorites are Scharffen Berger, Valrhona, and Guittard—very rich and deep!
- Unsalted butter: When baking, be sure to use unsalted butter, as you don't want to add any extra saltiness.
- Cocoa powder: Make sure to use unsweetened cocoa powder for this recipe.
- Make your own coffee extract: Simply combine instant coffee or instant espresso powder with a small amount of hot water and mix until completely dissolved—very aromatic!
- All you need is a whisk and a bowl: No need for the stand mixer for this one. Simply use a couple of bowls and a whisk, even a spatula.
- Cake tin: I like the look of a round cake tin for this brownie cake, but you can certainly use a rectangular cake pan, or even a square baking dish.
Feast your eyes on these, or just jump to the recipe:
by Ingrid Beer
Yield: Serves 12
Prep Time: 15 minutes
Cook time: 35 minutes
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cup granulated sugar
• 4 whole eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 tablespoons instant coffee combined with 1tablespoon hot water (coffee “extract”)
• 1 cup butter (8 ounces), melted
• 8 ounces semi-sweet chocolate, finely chopped (plus extra for grating over top, optional)
• Whipped cream (optional)
• Caramel sauce to drizzle (optional)
-Preheat oven to 350 degrees; line a 10” cake tin with parchment paper, and mist with cooking spray.
-In a small bowl, combine the flour, the cocoa and the salt with a whisk to combine, and set aside.
-Next, in a medium bowl, whisk the sugar with the eggs until fluffy and pale; add the vanilla extract and the coffee “extract”, and whisk to incorporate; next add the flour/cocoa/salt mixture to the sugar/egg mixture a little at a time, whisking to blend thoroughly, until all is incorporated.
-Next, slowly drizzle the melted butter into the batter, whisking gently until blended in; finally, add the chopped chocolate and fold together to combine.
-Pour the batter into the prepared baking tin, and bake for 35 minutes; once baked, allow brownie cake to cool for about 20 minutes in the pan before carefully turning out.
-Serve slightly warm or room temp, and either naked or garnished with whipped cream, caramel sauce, and chocolate shavings, if desired!
Cook's Note: This post has been updated with even more love! And new photos!