Why You’ll Love This Recipe

This Chocolate Brownie Cake is a chocolate lover’s dream come true. The dense and rich brownie base provides a wonderful contrast to the lightness of the cake texture, making every bite perfectly balanced. It’s easy to make and doesn’t require fancy ingredients. Whether you’re making it for a special event or just to enjoy with family and friends, this cake will definitely impress. Plus, it’s super customizable – you can add chocolate chips, nuts, or frosting to make it even more decadent.

Ingredients

1 cup unsalted butter
1 cup semisweet chocolate chips
1 cup granulated sugar
3/4 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa powder
1/2 cup chocolate chips (optional, for added texture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium saucepan, melt the butter and 1 cup of chocolate chips together over medium heat, stirring occasionally until smooth. Remove from heat and let it cool slightly.
Whisk in the granulated sugar and brown sugar until fully combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined. If using, fold in the additional chocolate chips.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). The top should appear set, and the edges should be pulling away slightly from the pan.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the cake as is or with your choice of toppings, such as whipped cream, chocolate ganache, or fresh berries.

Servings and Timing

Servings: 8-10
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 50-60 minutes

Variations

Chocolate Frosting: Top the cake with a rich chocolate ganache or frosting for an extra layer of sweetness.
Nuts: Add chopped walnuts or pecans into the batter for a crunchy contrast to the fudgy texture.
Fruity twist: Top with fresh raspberries or strawberries for a fruity contrast to the rich chocolate.
Layered Cake: Make this recipe in two round pans and layer them with frosting in between for a layered cake effect.
Vegan Version: Substitute the butter for a plant-based butter and use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) to make a vegan version of this cake.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to 5 days.
Reheating: To enjoy the cake warm, microwave individual slices for 15-20 seconds, or reheat the whole cake in the oven at 350°F for 5-10 minutes.

FAQs

1. Can I use dark chocolate instead of semisweet?

Yes! You can use dark chocolate for a richer, less sweet flavor, but make sure to adjust the sugar levels slightly depending on your taste preference.

2. Can I add other mix-ins, like chocolate chips or nuts?

Absolutely! Adding chocolate chips, chopped walnuts, or pecans to the batter will give your cake added texture and flavor.

3. Can I make this cake ahead of time?

Yes! You can make the cake a day ahead and store it in an airtight container at room temperature. It will only get more fudgy and flavorful as it sits.

4. Can I freeze this cake?

Yes! You can freeze the entire cake or individual slices. Just wrap them tightly in plastic wrap and foil, and store them in a freezer-safe bag for up to 3 months. Let it thaw before serving.

5. How do I prevent the cake from being too dense?

If you find your cake too dense, it may be due to overmixing the batter or not sifting the dry ingredients. Mix until just combined and be sure to sift the flour and cocoa powder to prevent clumps.

6. Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

7. How can I make the cake less sweet?

You can reduce the amount of sugar slightly or use a semi-sweet chocolate with lower sugar content. You can also opt for unsweetened cocoa powder instead of sweetened.

8. How do I make the cake fluffier?

For a fluffier cake, consider adding a little more baking powder (about 1 teaspoon) and ensure you don’t overmix the batter. However, the nature of this cake is meant to be fudgy, so it’s okay if it’s a little dense.

9. Can I use a different pan size?

If you want to make a larger or smaller cake, you can adjust the pan size accordingly. Just be sure to adjust the baking time. A smaller pan will bake faster, while a larger pan will need more time.

10. How can I make this cake more decadent?

Top the cake with a rich layer of chocolate ganache, whipped cream, or a scoop of ice cream. You can also drizzle some caramel sauce for an extra touch of sweetness.

Conclusion

This Chocolate Brownie Cake is a must-try for anyone who loves rich, chocolatey desserts. The combination of brownie and cake textures makes it a unique treat that will have everyone asking for seconds. It’s easy to make, versatile for different occasions, and perfect for satisfying that intense chocolate craving. Whether served plain, with frosting, or topped with whipped cream, this cake will quickly become a favorite in your dessert repertoire