Rich Chocolate Brownie Cake
Indulge in the ultimate dessert experience with this **Rich Chocolate Brownie Cake**, a decadent fusion of fudgy brownies and moist chocolate cake. Perfectly balanced between gooey and firm, this treat combines the richness of dark chocolate and butter with a hint of cocoa for a deep, velvety flavor. With a quick 15-minute prep time, it features two types of sugar for an irresistible caramelized sweetness and nutty chocolate chips or chunks for bursts of texture. With a heavenly aroma of pure vanilla and a soft, slightly gooey center, this brownie cake is a crowd-pleaser that’s ideal for any occasion. Serve it warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for the ultimate indulgence. Perfect for chocolate lovers, this dessert satisfies cravings while being easy to bake for beginners and pros alike!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams dark chocolate
- 250 grams granulated sugar
- 100 grams brown sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 100 grams chocolate chips or chunks
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
Melt the butter and dark chocolate together in a heatproof bowl set over a pot of simmering water, stirring occasionally 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 light and fluffy, about 2-3 minutes.
Slowly pour the slightly cooled chocolate and butter mixture into the sugar and egg mixture, whisking continuously until fully combined.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Fold in the chocolate chips or chunks, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 28-32 minutes, or until the edges are set but the center is still slightly soft and gooey. A toothpick inserted into the center should come out with a few moist crumbs.
Let the brownie cake cool in the pan for 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
For an extra indulgent touch, serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
5176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.3 g | 367% | |
| Saturated Fat | 159.0 g | 795% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 644.4 g | 234% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 498.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 473 mg | 36% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 2823 mg | 60% | |
*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.
