Killer Chocolate Brownie Cake Original Author David Beale
Indulge in decadence with the Killer Chocolate Brownie Cake, a rich and fudgy dessert masterpiece by David Beale. This irresistible hybrid of a classic brownie and a chocolate cake combines the dense, chewy texture of brownies with a tender crumb, delivering the ultimate chocolate lover’s dream. Crafted with premium dark chocolate (70% cocoa), unsalted butter, and a blend of granulated and brown sugar, this crowd-pleasing cake is enhanced with the optional addition of melty chocolate chips. Its bold cocoa flavor is perfectly balanced by a hint of vanilla and just the right amount of salt. Quick to prepare in only 20 minutes and baked to perfection in under 35, this elegant treat can be served straight from the pan or elevated with a sprinkle of powdered sugar, chocolate ganache drizzle, or a scoop of vanilla ice cream. Perfect for celebrations or casual indulgence, this brownie cake will leave everyone reaching for seconds. Keywords: chocolate brownie cake recipe, fudgy cake, David Beale dessert, easy chocolate cake.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 200 grams Dark chocolate (at least 70% cocoa)
- 200 grams Granulated sugar
- 150 grams Brown sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 150 grams All-purpose flour
- 40 grams Cocoa powder (unsweetened)
- 0.5 teaspoons Salt
- 1 teaspoons Baking powder
- 100 grams Chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium saucepan, melt the butter and dark chocolate together over low heat, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until thick and glossy, about 2-3 minutes.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly until fully combined.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula, being careful not to overmix. If using, gently fold in the chocolate chips.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Allow the brownie cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Serve as is or with a dusting of powdered sugar, a drizzle of chocolate ganache, or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 56.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
