A delicious and decadent Brownie Cake made from scratch. This moist and tender cake is made using real chocolate and boasts a crackly, meringue-like crust.
Brownie Cake 💕
Are there two sweeter words? This deliciously rich chocolate cake is made with a chocolate brownie batter that’s baked until cracked.
Reminiscent of a Flourless Chocolate Cake, it boasts a super fudgy middle and a soft meringue-like crust. Heaven.
I had the words ‘Brownie Cake’ ringing in my ears over the past few weeks. I’m not quite sure what sparked the obsession but boy am I glad it did.
This chocolate cake is one of the best things to come out of the Sweetest Menu kitchen this year.
Just like a regular brownie, it has a that soft centre that tastes oh-so-chocolately. Mine is also studded with chocolate chips and crunchy walnuts – optional of course, but totally worth it.
But what takes this brownie batter and makes it into a sumptuous cake? You can thank those whipped egg whites for that magic 💫
Not only do they give the cake height, but they help create that crispy crust and that forms the ultimate shell to that ridiculously fudgy centre.
The method of this cake takes the humble brownie and transforms it into an elevated dessert that can be served in front of dinner guests. My suggestion? Keep it in the fridge so it goes extra fudgy and serve with mounds of homemade whipped cream. Perfection ❤️
How to make a Brownie Cake
- This recipe uses very similar ingredients to regular brownies, but the method is slightly different. You will need an electric mixer for this recipe.
- I recommend making this cake in a springform pan as it is very delicate and fragile. Removing it from a regular cake pan can be difficult (but not impossible).
- Just like a regular brownie, this recipe begins by melting together butter and dark chocolate. I recommend using a good quality dark chocolate, between 45-70% cocoa.
- Carefully separate your eggs, ensuring no egg yolk falls into the egg whites.
- Start beating your egg whites and your caster sugar using an electric mixer on medium speed. If you don’t have caster sugar, you can use granulated sugar instead.
- You want to beat your eggs until thick and voluminous. They should turn white in colour and be thick enough to hold their shape and not drip – you should be able to turn the bowl upside down without anything falling out.
- Meanwhile, add your egg yolks to your melted butter and chocolate mixture. Stir to combine. Then add your flour, cocoa powder and salt.
- Carefully and slowly fold in your egg whites by hand, making sure you don’t deflate all the air out of the egg whites.
- Finally, fold through chocolate chips and walnuts if using.
- Bake cake for approximately 40-50 minutes or until it’s cracked on top and no longer wobbles in the middle. Leave your cake in the cake pan to cool completely – it will be very fragile when you first take it out of the oven.
- You can enjoy the cake once it’s cooled or place it in the fridge until you are ready to serve. It’ll go extra fudgy in the fridge!
How to store Brownie Cake
Keep your Brownie Cake in an airtight container in the fridge. It goes extra fudgy and keeps its texture well. When you’re ready to serve, dust the top with cocoa powder and add a big dollop of whipped cream.
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A fudgy chocolate Brownie Cake made from scratch.
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 300 grams (2 cups) dark chocolate (45-70% cocoa), broken into pieces
- 200 grams (1 cup) caster sugar or granulated sugar
- 4 large eggs
- 70 grams (1/2 cup) plain flour or all purpose flour, sifted
- 40 grams (1/2 cup) cocoa powder, sifted
- Pinch of salt
- 35 grams (1/4 cup) chocolate chips, optional
- 30 grams (1/4 cup) walnuts, roughly chopped, optional
- Grease an 8-inch round springform cake tin with butter and line the bottom with baking or parchment paper. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
- Place butter and chocolate in a large heatproof bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Set aside to cool slightly.
- Meanwhile carefully separate your eggs, ensuring no egg yolk accidentally lands in the egg whites.
- Place egg whites in a large bowl, along with the sugar, and beat with an electric mixer on medium speed until thick and voluminous. This may take a while – 5 minutes or so. When you remove the whisk, the meringue should be stiff enough to hold its shape (see photo below).
- To your melted chocolate mixture, add egg yolks and carefully stir to combine. Add flour, cocoa powder and salt and fold until smooth.
- Add whipped egg whites to the chocolate mixture and gently fold. Then add chocolate chips and walnuts (if using). Try not to over mix or you will lose all the air in the egg whites.
- Pour mixture into prepared cake tin and smooth the top. Place in the oven for approximately 40-50 minutes or until a skewer inserted in the middle comes out mostly clean. Keep in mind this cake will have cracks – that’s totally fine.
- Leave the cake in the cake pan but place cake on a cooling rack and leave to cool completely. You can serve the cake once it’s cooled or store it in the fridge to get nice and fudgy. Dust with cocoa powder to serve.
Dark chocolate: recommend using a good quality dark chocolate that’s around 45-70% cocoa.
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