brownie cake

Single-serving Brownie Cake

tsp oil ((10 g))

almond

maple syrup ((10 g))

vanilla extract

cocoa powder ((6 g))

tbsp flour ((15 g) gf all purpose if desired)

tsp baking powder

salt

tsp chocolate chips ((5 g) add more if you like)

Preheat oven to 350F and grease a small ramekin.

In a bowl, mix together oil, milk, syrup, vanilla, cocoa until well blended and smooth. Add flour, baking powder, salt and whisk into something between cookie dough and brownie batter. It should be thick but spreadable, if not add 1/2 tsp additional milk at a time until it is.

Transfer to your ramekin and sprinkle chocolate chips.

Bake 20 min, top with ice cream if you like, and enjoy!

My dark chocolate brownie cake is a delicious and tender cake with moist crumbs. It&#039;s a cross between fudgy brownies and a rich chocolate cake, making it the best of both worlds!

Chocolate Brownie Cake

all purpose flour

unsalted butter (cubed (12 tablespoons))

chocolate

cocoa powder (sifted)

coffee

sugar

brown sugar (packed)

vegetable oil

eggs (room temperature)

yogurt

tbsp vanilla extract

heavy cream

semi-sweet chocolate chips ((6 ounces))

Flour and grease a 10-cup bundt pan. Set aside until needed.

Preheat the oven to 325 degrees F.

Add the butter and 4 ounces of chocolate to the top of a double boiler (or bowl set on top of a saucepan) over simmering water. Stir occasionally until the chocolate and butter has melted. Remove the pan from the heat and stir until smooth.

Add the cocoa and hot coffee to the butter mixture. Stir until smooth and well combined.

Add the granulated sugar and brown sugar and whisk to combine.

Add the oil and whisk to combine.

Add the eggs one at a time, whisking until combined.  Scrape the sides and bottom of the bowl between each addition.

Add the Greek yogurt and vanilla to the mixture and whisk until incorporated.

Add the flour, baking powder, and salt to a large bowl and whisk to combine..

Slowly fold the flour mixture into the chocolate mixture just enough to combine. Don&#39;t overmix! It&#39;s okay to see a few specks of flour.

Fold the remaining chopped chocolate into the batter.

Pour the batter into the prepared pan.

Place the bundt pan on the center rack of the preheated oven and bake for 1 hour 10 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs,

Remove the pan from the oven and place it on a wire rack to cool in the pan for 10 minutes.

Invert the cake onto the wire rack and allow it to cool fully.

Cake

Heat the heavy cream in a small saucepan (or microwave-safe bowl) and heat until very hot.  Do not scald the cream or let it boil.

Add the chocolate chips to a small bowl, then pour the heated heavy cream over the chocolate chips and let sit for 5 minutes. Do not stir.

After 5 minutes, stir the chocolate mixture until smooth.

Drizzle the chocolate ganache over the top of the cake.

Serve with homemade whipped cream or vanilla ice cream.

Ganache

This was easy to make and oh so decadent! It was a big hit in our house and I will be making it again soon.

I love the texture of this cake. The texture was just right and it the flavor was so decadent.

I was so excited to make this cake! Chocolate cake is my favorite, and it didn't disappoint! Thanks so much for sharing :)

I just love cakes like this one. It was easy to make and it was a bit hit with my book club!!

I'm a fan of cake and brownies,and it was a big hit in my household. The instructions were easy to follow and the cooking time wasn't too long.

I needed a special treat for a work potluck and found your cake recipe. Thankfully my cupboards are stocked pretty well.
I tasted a small slice when I was prepping to go and almost kept it at home. So delicious and the perfect balance of brownie and cake!

Wow, just wow! I made this chocolate brownie cake for a family gathering and it was an absolute showstopper! The rich, fudgy texture is to die for – it's like biting into a slice of heaven.

Perfect timing - I was really looking for a delicious brownie cake! This cake turned out to be so moist, as well as chocolatey - thanks for sharing the recipe!

Your recipe turned out so good.  I love how fudgy and chocolaty it was!

I serve this with double scoops of vanilla ice cream by the side. It turned out to be the best chocolate brownie cake I have ever had!

This Black Forest ice cream cake has a rich, fudgy brownie layer topped with kirsch infused cherry sauce, then a layer of vanilla ice cream. Then finished with dark chocolate ganache and fresh cherries!

Black Forest Ice Cream Cake

cherries (fresh

cornstarch

water

Kirsch

unsalted butter (melted)

brown sugar

cocoa powder

espresso powder (optional)

vanilla ice cream

cherries

chocolate shavings

Add the cherries and sugar to a large pot.

Heat over medium heat until the cherries begin to break down and get syrupy.

Dissolve the cornstarch in water, then add to the cherries and stir until the filling thickens. Then stir in the Kirsch.

Remove from the heat and let cool completely to room temperature.

Cherry Sauce

Preheat the oven to 350°F and line a 6 inch round cake pan with parchment paper on the bottom and sides.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.

Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color.

Then add in the Kirsch and vanilla extract and mix until smooth.

Fold in the cocoa powder, espresso powder, flour, and salt and mix until the batter is just combined.

Pour the batter into the prepared cake pan.

Bake at 350°F for 25-35 minutes or until an inserted knife comes out mostly clean.

Remove from the oven and let fully cool in the pan.

Brownie Layer

Once the cake layers are fully frozen, make the ganache.

To make the ganache, add the chopped dark chocolate to a large bowl.

Then place the cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped chocolate and let sit for about two minutes. Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

Let sit for 10-15 minutes until the ganache is cool to the touch but still pourable.

Chocolate Ganache

For the ice cream layer, line a 6 inch round cake pan with plastic wrap. Add about 3 cups slightly softened vanilla ice cream to the pan and press into an even layer. Cover and let ice cream layer freeze for at least 2 hours (overnight is even better).

After both the brownie layer and cherry compote are cool, spread the cherry filling in an even layer over top of the brownie. Then freeze for 2 hours until set.

To assemble the cake, place the brownie and cherry layer on a serving plate, then top with a frozen ice cream layer.

Remove the cake from the freezer and pour the cooled ganache over the top. Use on offset spatula to gently push some of the edges to create the drip effect.

Place the cake back in the freezer for at least 30 minutes.

Then top with fresh cherries and chocolate shavings.

Assembly

This easy chocolate fudge cake has an amazing soft and moist texture (like a super moist brownie!) with a rich chocolate flavor and fudge icing.  It&#039;s best served at room temperature, though it&#039;s also delicious warm!  The rich chocolate snack cake goes perfectly with vanilla ice cream.

Easy Moist Chocolate Fudge Cake

(1 1/4 cup + 2 Tbsp) All-Purpose Flour (I use Gold Medal)

tsp Baking Powder

tsp Baking Soda

Salt

Tablespoons

(1/4 cup) Unsweetened Cocoa Powder (I use Hershey's)

(1/2 cup) Sugar

(1/2 cup packed) Brown Sugar

Eggs

+ 2 Tbsp Buttermilk

Brewed Coffee

Vegetable Oil

Tbsp Dark Corn Syrup

tsp Vanilla Extract

stick(s) (3 oz) Salted Butter

(1/4 cup + 1 Tbsp) Semi-Sweet Chocolate Chips (I use Nestle)

salted butter (at room temperature)

semi-sweet chocolate chips

Tablespoons + 2 teaspoons Unsweetened Cocoa Powder

corn syrup

powdered sugar

Tablespoon vanilla extract

Preheat

Preheat oven to 325 degrees.  LIe the bottom of a 9x13 2&quot; tall baking pan with parchment paper and spray the bottom and sides of the pan with nonstick cooking spray.

Mix Dry Ingredients

Whisk the Dry Ingredients (except for the brown sugar) in a large bowl.  Add the brown sugar to the bowl, then whisk everything together until well blended.  If you see any large brown sugar clumps, break them up and blend them in with your fingers.

Mix Wet Ingredients

Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.

Make Butter Mixture

Melt salted butter in the microwave (or over the stove) until just melted.  Avoid overcooking.  Add semi-sweet chocolate chips and whisk until melted and smooth (Whisk for 30 seconds to 1 minute--the heat from the melted butter plus the whisking will melt the chips).

Whisk Wet and Dry Ingredients

Pour Wet Ingredients into Dry Ingredients and whisk until incorporated.  Pour Chocolate Butter Mixture over batter and whisk until smooth and lump-free.  (A few teeny brown sugar lumps are ok and will dissolve as it bakes).

Bake

Pour the batter into the prepared 9x13 cake pan.  Bake in the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 25-28 minutes, or until it passes the toothpick test.  This cake is often done baking before it looks done, and will continue to bake a little bit as they cool. Because the cake is so moist, it is okay to see a couple of moist crumbs on your knife when you check the finished product for doneness.  But any wet-looking crumbs mean they need more time in the oven.  The cake should also spring back when touched lightly instead of sinking in.

Make Chocolate Fudge Cake

Frost and Decorate

While the cake bakes, make the fudge frosting.  Combine the chocolate chips, cocoa powder, dark corn syrup, and room temperature butter in a saucepan.  Heat on medium-low, stirring frequently, until the butter and chocolate chips are melted and the mixture is smooth and combined.

Remove the chocolate mixture from heat, and slowly and gradually whisk in the powdered sugar and vanilla extract until it is combined, smooth and shiny.  The frosting will be thick.

Pour the fudge frosting over the hot cake after it comes out of the oven, and spread it out with a spatula until it is even.   It will soak slightly into the cake.  (If your frosting cools and gets too thick while waiting on the cake to come out of the oven, heat it up again slightly until it will pour easily over the cake).

Allow the cake to cool completely and the icing to set before cutting and serving.  Serve with vanilla ice cream.  Enjoy!

Make the Chocolate Fudge Icing

https://www.youtube.com/watch?v=SaE0OI6aGfs

Get the recipe here: https://amycakesbakes.com/chocolate-fudge-cake/

This easy chocolate fudge cake has an amazing soft and moist texture (like a super moist brownie!) with a rich chocolate flavor and fudge icing. It's best served at room temperature, though it's also delicious warm! The rich chocolate snack cake goes perfectly with vanilla ice cream.

Easy Chocolate Fudge Cake Recipe

Top 4 brownie cake recipes from across the web

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Top Tags

Single-serving Brownie Cake

Chocolate Brownie Cake

Black Forest Ice Cream Cake

Easy Moist Chocolate Fudge Cake

Top 4 brownie cake recipes from across the web

The most viewed brownie cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Single-serving Brownie Cake

Chocolate Brownie Cake

Black Forest Ice Cream Cake

Easy Moist Chocolate Fudge Cake

The most viewed brownie cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine