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.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Brownie Cake
A fudgy chocolate Brownie Cake made from scratch.
Ingredients
- 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
Instructions
- 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.
Notes
Dark chocolate: recommend using a good quality dark chocolate that’s around 45-70% cocoa.
Renu Vashishta says
Hi Jessica . A very nice recipe.
However though I have made this cake twice, both the times the bottom gets burnt before the cooking gets over.
The taste is awesome but how to solve this problem of burnt bottom?
Jessica Holmes says
Hi Renu, so glad you enjoyed it. Hmm sounds like you might need to adjust your oven setting. Perhaps get hold of an oven thermometer and double check your oven isn’t running hot? Also make sure you’re using a good quality aluminium cake pan.
Marie says
Hi. Can use cake flour???
Jessica Holmes says
Hi, I haven’t tried I’m sorry!
Mona says
Hi, I’ve made this a few times and it tastes great but the sides tend to fall off. Also, when I cut into the cake the top cracks and comes apart/falls off the whole cake. Is there any way to prevent this?
Jessica Holmes says
Hi Mona, I’m so glad you enjoyed it! It is normal for this type of cake to be quite fragile, especially the meringue-like top. I’d just make sure you aren’t over mixing the egg whites or over baking it.
Sha says
Hello. Can I use Hershey semi sweet chocolate??
Jessica Holmes says
Yes that should be fine!
Diana says
I made this for Father’s day and added a little extra chocolate. I overbaked it a little but it stayed goey inside! Great recipe!
Jessica Holmes says
So glad you enjoyed it Diana!
Patty Aceti says
I made this cake for my partner’s birthday party. I substituted plain flour with tiger nut flour for people with dietary requirements, EVERYONE adored it! Thank you for sharing this recipe with us, it was also very easy to make and with a few simple ingredients!
Jessica Holmes says
I’m so glad to hear that Patty! Thank you for the kind review!
Karen says
I made it with 60% chocolate and dark chocolate coco powder. And made a dark chocolate Ganache. I put in in the refrigerator for 4 hours. Then took it out. My husband loves it. It’s very fudge brownie cake.
Jessica Holmes says
Love hearing that Karen!
Veronique says
I’d love to make this, but live alone and have no willpower! Can it be frozen?
Jessica Holmes says
Yes!!!
Pragya says
I tried out this amazing recipe and guess what it unexpectedly turned out very delicious. everyone in my family loved it and they all want to it for one more time.
Jessica Holmes says
I’m so glad you enjoyed it!
Perrine says
Hi Jess, I’d love to make this but there are only 2 of us at home so thinking to halve the ingredients. Which tin would be best in this case, would a 2lb loaf tin work? Thanks 🙂
Jessica Holmes says
Hi Perrin, it’s hard to say without having tried it myself. You could give it a go though!
Nathasha says
Hi Jessica 😁
Can I use half the ingredients for a smaller cake?
Jessica Holmes says
Hi Natasha, I haven’t tried so I can’t say. But if you try it, let me know how it goes!
Abs says
Hi, I love this recipe. How long do you think this would last in the fridge? (Ours is normally gone in a day or 2)
I’m wanting to give it for an Xmas present
Jessica Holmes says
Hi, mine is usually gone that quickly too! But I think it would keep well for 5 days or so in the fridge.
Maithili says
Hi Jessica
Simply just love your blog!
So I just tried your brownie cake and it looks great with the cracked top which I made in a loose bottom cake pan. While unmoulding it slide broke off. Now I’ve kept the cake in the fridge please advise how we can avoid the sides from falling off. Thank you.
Jessica Holmes says
Hi Maithili, yes this cake is quite fragile, particularly when it’s still warm. It’s best to line the bottom of a springform pan with baking paper so you easily remove it. Once it’s cooled, run a butter knife around the edges of the pan before gently removing the sides of the pan.
Daniele says
Yummy!
Jessica Holmes says
Glad you liked it!
Virginia Williams says
I would like to know if this recipe will allow for Caramel to be added in? If so, do you melt the caramel first then fold it into mixture? I’m making this Brownie cake now but I need to know about the Caramel now if you can respond. Thanking you in advance.
Jessica Holmes says
Hey Virginia, I haven’t tried making the cake with caramel in the batter. I recommend following the recipe as is and drizzle with caramel on top for best results.
Josh says
So good! Especially cold when it’s super fudgy!
Jessica Holmes says
So glad you enjoyed it!
Ashvika says
Hi, I was wondering if I could use Dutch cocoa powder to give a rich chocolaty flavour?
Jessica Holmes says
Hi, dutch cocoa powder may work but I have only tested this recipe with regular cocoa powder.
muriam says
can use oil instado butter?
Jessica Holmes says
I haven’t tried, I’m sorry.