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Chocolate Brownie Cake

Chocolate Brownie Cake

Decadent Chocolate Brownie Cake – Fudgy, rich, and irresistibly chocolatey!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 10
Calories 450 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Cake Base

  • 10 oz high-quality dark chocolate 70% cocoa
  • 1 cup unsalted butter room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • ½ tsp baking powder
  • ¼ tsp salt

For the Optional Chocolate Glaze

  • 4 oz dark chocolate
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp honey or corn syrup

Instructions
 

Step 1: Prepare Your Pan and Preheat

  • Preheat oven to 350°F (175°C).
  • Grease a 9-inch round cake pan, line with parchment paper, and dust with cocoa powder.

Step 2: Melt Chocolate and Butter

  • Melt chocolate and butter using a double boiler or microwave in 30-second intervals, stirring in between.
  • Stir until completely smooth and glossy.

Step 3: Mix Wet Ingredients

  • Whisk sugar into the melted chocolate mixture.
  • Let cool for 5 minutes, then add eggs one at a time, whisking well after each.
  • Stir in vanilla extract.

Step 4: Mix Dry Ingredients

  • In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
  • Sift if needed.

Step 5: Combine Wet & Dry Ingredients

  • Gently fold the dry mixture into the chocolate mixture using a spatula.
  • Do not overmix—stop when fully combined.

Step 6: Bake to Perfection

  • Pour batter into the prepared pan and smooth the top.
  • Bake for 30-35 minutes until the edges are set, but the center still has a slight wobble.
  • A toothpick 2 inches from the edge should come out with moist crumbs.

Step 7: Cool & Finish

  • Cool in pan for 15 minutes, then invert onto a cooling rack.
  • Let cool completely before glazing.

Step 8: Make the Optional Glaze

  • Heat cream until just simmering.
  • Pour over chopped chocolate and let sit for 2 minutes.
  • Stir until smooth, then mix in butter and honey.
  • Let cool slightly, then pour over the cake.

Notes

  • For a more intense chocolate flavor, use Dutch-processed cocoa.
  • For a less sweet version, reduce sugar by ¼ cup.
  • For gluten-free, use a 1:1 gluten-free flour blend.
  • For dairy-free, substitute plant-based butter and coconut cream.
  • Best served warm or chilled—store in an airtight container for up to 4 days.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 28gSugar: 36g
Keyword Chocolate brownie cake, easy brownie cake, fudgy chocolate cake, homemade chocolate dessert
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