If you’re looking for the ultimate brownie cake recipe, look no further. My dark chocolate brownie cake is a delicious and tender cake with moist crumbs. It’s a cross between fudgy brownies and a rich chocolate cake, making it the best of both worlds!
My easy chocolate brownie cake is sure to become one of your favorite cakes to bake for just about any occasion. Its rich chocolate flavor is the perfect addition to a family get-together, potluck, or game day. It’s simple enough to make for a busy weeknight dinner, yet decadent enough for a special occasion.
I love chocolate cakes, and this is one of my favorite cake recipes. You’ll find a lot of shortcut recipes, that use a chocolate cake mix but they’ll never compare to this decadent, rich, chocolaty dessert.
If you’re a chocolate lover, make sure to check out my Triple Chocolate Pecan Fudge Brownies; they’re insanely delicious!
Ingredients to make Chocolate Brownie Cake
Let’s start by gathering the ingredients we need to make my chocolate brownie cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I add other ingredients to the cake?
Absolutely. You can add your favorite chips and nuts to the cake. Milk chocolate chips, white chocolate chips, semi-sweet chips, bittersweet chips, or a combination of your favorites will all make great additions to the recipe.
Walnuts or pecans would be the nuts of my choice to add to the recipe.
How to make a Chocolate Brownie Cake
- Flour and grease a 10-cup bundt pan. Set aside until needed.
- Preheat the oven to 325 degrees F.
- Add the butter and 4 ounces of chocolate to the top of a double boiler (or a heatproof bowl set on top of a saucepan) over simmering water.
- Stir occasionally until the chocolate and butter has melted. Remove the pan from the heat and stir until smooth.
- Add the cocoa, and hot coffee to the butter mixture.
- Stir until smooth and well combined.
- Add the granulated sugar and brown sugar to the mixture.
- Whisk until well combined.
- Add the oil to the chocolate mixture and whisk to combine.
- Add the eggs one at a time, whisking until combined. Scrape the sides and bottom of the bowl between each addition.
- Add the Greek yogurt and vanilla to the chocolate mixture.
- Whisk until well incorporated.
- Add the flour, baking powder, and salt to a large bowl.
- Whisk to combine the dry ingredients.
- Slowly fold the flour mixture into the chocolate mixture, stirring just enough to combine. Use a rubber spatula to scrape the sides and bottom of the bowl.
*Don’t overmix! It’s okay to see a few specks of flour. - Add the remaining chopped chocolate to the batter.
- Stir to mix the chocolate pieces in.
- Pour the brownie batter into the prepared pan.
- Place the bundt pan on the center rack of the preheated oven and bake for 1 hour and 10 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
You can use an electric mixer or a stand mixer to make this recipe; just be sure not to overmix the batter.
Remove the pan from the oven and place it on a wire rack to cool in the pan for 10 minutes.
- Invert the cake onto a cooling rack and allow it to cool fully.
- Heat the heavy cream in a small saucepan (or microwave-safe bowl) and heat until very hot. Do not scald the cream or let it boil. Then, add the chocolate chips to a small bowl and pour the heated heavy cream over the chocolate chips. Let it sit for 5 minutes. Do not stir.
- After 5 minutes, stir the chocolate mixture until smooth.
- Drizzle the chocolate ganache over the top of the cake, letting it run down the sides of the cake.
The chocolate ganache is a delicious complement to this decadent dessert, but you can also use chocolate cream cheese frosting, chocolate buttercream, or a simple chocolate frosting to top my chocolate brownie cake.
Serve the chocolate brownie cake with homemade whipped cream or vanilla ice cream, and watch the smiles around your dinner table.
Store any leftover cake in an airtight container on the counter for 4-5 days, refrigerated it will last up to 7 days. For freezing, wrap it in plastic wrap, then in aluminum foil. It will last for up to 3 months in your freezer.
Recipe FAQ’s
Overbaking is the most common reason for dry brownie cakes. Always check the cake a few minutes before the suggested baking time and adjust the baking time according to your oven. Another issue is using too much flour. Make sure to measure the ingredients accurately, as too much flour can absorb too much moisture.
Check to see if it’s done by inserting a toothpick into the center. It should come out with a few moist crumbs clinging to it. You don’t want it to be completely clean like a traditional cake, nor should it be wet with batter.
When the edges start to start to pull away slightly from the sides of the pan, that is also an indicator that the cake is done.
More Chocolate Recipes You’ll Love!
Chocolate Brownie Cake
Equipment
- Bundt Pan
Ingredients
Brownie Cake
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- ¾ cup unsalted butter cubed (12 tablespoons)
- 6 ounces bittersweet chocolate chopped and divided
- 1 cup unsweetened cocoa powder sifted
- ½ cup hot coffee
- 1 ¼ cups granulated sugar
- ⅔ cup light brown sugar packed
- ⅓ cup vegetable oil
- 5 large eggs room temperature
- ½ cup plain Greek yogurt or sour cream – room temperature
- 1 tablespoon vanilla extract
Ganache
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips (6 ounces)
Instructions
Cake
- Flour and grease a 10-cup bundt pan. Set aside until needed.
- Preheat the oven to 325 degrees F.
- Add the butter and 4 ounces of chocolate to the top of a double boiler (or bowl set on top of a saucepan) over simmering water. Stir occasionally until the chocolate and butter has melted. Remove the pan from the heat and stir until smooth.
- Add the cocoa and hot coffee to the butter mixture. Stir until smooth and well combined.
- Add the granulated sugar and brown sugar and whisk to combine.
- Add the oil and whisk to combine.
- Add the eggs one at a time, whisking until combined. Scrape the sides and bottom of the bowl between each addition.
- Add the Greek yogurt and vanilla to the mixture and whisk until incorporated.
- Add the flour, baking powder, and salt to a large bowl and whisk to combine..
- Slowly fold the flour mixture into the chocolate mixture just enough to combine. Don't overmix! It's okay to see a few specks of flour.
- Fold the remaining chopped chocolate into the batter.
- Pour the batter into the prepared pan.
- Place the bundt pan on the center rack of the preheated oven and bake for 1 hour 10 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs,
- Remove the pan from the oven and place it on a wire rack to cool in the pan for 10 minutes.
- Invert the cake onto the wire rack and allow it to cool fully.
Ganache
- Heat the heavy cream in a small saucepan (or microwave-safe bowl) and heat until very hot. Do not scald the cream or let it boil.
- Add the chocolate chips to a small bowl, then pour the heated heavy cream over the chocolate chips and let sit for 5 minutes. Do not stir.
- After 5 minutes, stir the chocolate mixture until smooth.
- Drizzle the chocolate ganache over the top of the cake.
- Serve with homemade whipped cream or vanilla ice cream.
JK says
What if I skip the greek yoghurt? What difference will it make?
Chef Dennis Littley says
The cake will be dry without the extra fat from the yogurt. You can use sour cream or heavy cream instead
Molly Kumar says
This was easy to make and oh so decadent! It was a big hit in our house and I will be making it again soon.
Erin says
I love the texture of this cake. The texture was just right and it the flavor was so decadent.
Cathleen says
I was so excited to make this cake! Chocolate cake is my favorite, and it didn’t disappoint! Thanks so much for sharing 🙂
Amy says
I just love cakes like this one. It was easy to make and it was a bit hit with my book club!!
Amy Liu Dong says
I’m a fan of cake and brownies,and it was a big hit in my household. The instructions were easy to follow and the cooking time wasn’t too long.
Mikayla says
I needed a special treat for a work potluck and found your cake recipe. Thankfully my cupboards are stocked pretty well.
I tasted a small slice when I was prepping to go and almost kept it at home. So delicious and the perfect balance of brownie and cake!
Savita says
Wow, just wow! I made this chocolate brownie cake for a family gathering and it was an absolute showstopper! The rich, fudgy texture is to die for – it’s like biting into a slice of heaven.
DK says
Perfect timing – I was really looking for a delicious brownie cake! This cake turned out to be so moist, as well as chocolatey – thanks for sharing the recipe!
Cheryl says
Could this cake be baked in a 9×13 inch pan? Has anyone tried it?
Chef Dennis Littley says
That should be no problem, the baking time will be less, about 35-45 minutes.
veenaazmanov says
Your recipe turned out so good. I love how fudgy and chocolaty it was!
Yu says
I serve this with double scoops of vanilla ice cream by the side. It turned out to be the best chocolate brownie cake I have ever had!