Chocolate Brownie Cake
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!
Servings: 12
Calories: 615kcal
Equipment
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.
Nutrition
Calories: 615kcal | Carbohydrates: 69g | Protein: 9g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 337mg | Potassium: 407mg | Fiber: 6g | Sugar: 44g | Vitamin A: 628IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 4mg