Fudgy Chocolate Brownie Cake (From Scratch!)
This Fudgy Chocolate Brownie Cake is the perfect treat for any chocolate lover. It is rich, fudgy, chocolatey, and easy to make from scratch with simple pantry ingredients you already have on hand! It’s made in a bundt cake but you can make it in a round cake pan too!
This brownie cake combines all the gooey goodness of classic brownies with the fluffy texture of a cake, resulting in a dessert that’s both indulgent and satisfying. And the best part? It’s incredibly easy to make in just about an hour!
As a professional baker I love to show you how you can make impressive desserts that really are super easy to make! Just like this brownie cake. It’s made in a bundt pan, but don’t be nervous about that! Make sure to read how to get a bundt cake out of a pan for my best tips and tricks!
So what exactly is a brownie cake? Simply put, this is a delicious dessert that combines the best of both worlds: the dense, fudgy texture of a brownie and the airy fluffiness of a cake. The result is a decadent treat that’s both rich and satisfying, with a deep, decadent chocolate flavor. To take it over the top it is frosted with my highly rated 5 minute brownie frosting.
Serve this cake for a special occasion, or make it any time you feel like treating yourself to chocolatey goodness! You can make brownie cupcakes too, if you are feeding a crowd!
WHY YOU SHOULD MAKE THIS RECIPE
- With rich, intense cocoa flavor and a moist, dense texture, this brownie cake is sure to satisfy even the most serious chocolate cravings.
- Made with simple ingredients that you probably already have in your pantry, this cake is incredibly easy to whip up in no time.
- This cake is incredibly versatile, making it a great choice for any occasion, whether you’re looking for a quick and easy dessert to serve at a family dinner or a show-stopping treat for a special occasion!
- Unsalted Butter – This is the main fat in the recipe that provides a moist texture and rich and smooth buttery flavor.
- Semi-Sweet Dark Chocolate – The chocolate is melted and mixed into the batter, giving the cake its rich chocolatey flavor and adding to its fudgy texture.
- White and Brown Sugar – Both types of sugar add sweetness to the cake and helps to create a slightly crispy exterior while keeping the interior moist and tender. The brown sugar also gives it a chewy texture and light caramel taste.
- Eggs – The eggs act as a binding agent, helping to hold the cake together and giving it structure. They also add moisture and richness to the cake.
- Vanilla Extract – Provides a sweet and subtle flavor to the cake, enhancing the chocolate and adding a delicate aroma.
- All-Purpose Flour – Acts as a structural element, providing the necessary gluten to hold the cake together. It also adds to the texture and flavor of the cake.
- Unsweetened Cocoa Powder – Gives the cake its rich, chocolatey flavor and adds to its fudgy texture.
- Kosher Salt – Salt enhances the flavors in the cake, balancing out the sweetness and bringing out the chocolate flavor.
HOW TO MAKE A CHOCOLATE BROWNIE CAKE FROM SCRATCH
Prepare for baking: Preheat the oven to 350° F and heavily grease an 8- 10 cup bundt pan. Set aside.
Melt the butter and chocolate: Add the butter and chocolate to a microwave-safe bowl. Cook in 30-second intervals stirring in between, until the chocolate is melted. Do this for no more than 90 seconds or else the chocolate can get scorched. Let the chocolate cool in the bowl for 5 minutes.
Whip the sugar and eggs: To the slightly cooled chocolate and butter mixture, add the brown sugar, white sugar, and eggs. Using a whisk or a whisk attachment on an electric mixer, whip until the eggs and sugar are combined for about three minutes. Switch to a spatula, then fold in the vanilla extract until combined.
Add the dry ingredients: Slowly add the flour, then the cocoa powder, along with the salt. Mix with the spatula until just combined.
Pour and bake: Pour the batter into the prepared bundt cake pan and bake on the middle rack. Bake for 45 minutes for a fudgy cake or 50 minutes for a more cakey texture. Once baked, cool for 15 minutes on the pan, then flip over to a wire rack to cool completely.
Garnish and slice: Once the cake is cooled, drizzle with brownie frosting. Let it set, then slice and serve. Enjoy!
TIPS FOR RECIPE SUCCESS
- I use a 10 cup bundt pan for this recipe. If you have a smaller one it will take longer to bake, if you have a larger one it will take shorter.
- When using the brownie frosting, you may need to thin it out with a few tablespoons of milk or cream to get it to a consistency where it will drizzle easily.
- To prevent over mixing the batter, add the dry ingredients in small batches and mix until just combined.
- For the best results, use high-quality ingredients such as real butter and high-quality cocoa powder like Ghirardellhi or Hersheys.
- To avoid over baking the cake, check it after 45 minutes and continue to check it every 5 minutes until it is done. The cake is done when a toothpick or cake tester inserted in the center comes out with just a few moist crumbs.
- Let the cake cool completely before adding frosting, as the frosting will not set properly if the cake is still warm.
STORAGE AND FREEZING
Storing: Once baked and cooled, store it at room temperature in a sealed container for up to 3 days. For longer storage, store it in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the freezer for up to 3 months. When ready to serve, thaw the cake overnight in the refrigerator or at room temperature for a few hours. Optionally, you can also freeze individual slices of the cake for a quick and easy treat.
What makes a brownie fudgy?
A brownie has a fudgy texture when more fat is used instead of flour. There is typically no use of leavening agents such as baking powder in brownie recipes. Be sure not to over bake, as this can dry out the cake.
What is the difference between brownie and brownie cake?
While both brownies and brownie cakes are chocolate desserts, they have some key differences in their texture and preparation. Brownies are typically baked in a square or rectangular pan and have a dense, fudgy texture with a slightly chewy or crispy top. They are usually cut into small, individual portions and are often served as a handheld treat. This brownie cake is baked in a bundt pan for a more elegant presentation and has a light, cake-like texture with brownie flavor. It is best served as larger slices with brownie frosting or brownie topping.
WAYS TO ENJOY
- Drizzle with Bourbon Caramel Sauce for a boozy twist.
- Top with brownie chunks for an extra fudgy brownie cake.
- Serve slices of brownie cake with a scoop of ice cream for a decadent treat.
- Add a layer of Strawberry Buttercream on top for a chocolate-covered cherry flavor.
- Dust the brownie cake with powdered sugar and top it with fresh berries for a lighter dessert.
- Frost the top with Cream Cheese Buttercream for a tangy and sweet twist.
Fudgy Chocolate Brownie Cake (From Scratch!)
- 1 cup (236.59 ml) butter, unsalted
- 4 oz (113.4 g) semi sweet chocolate
- 1 cup (236.59 ml) white sugar
- 1 cup (236.59 ml) brown sugar
- 5 (5) eggs, large
- 1 tbsp (1 tbsp) vanilla extract
- 1 cup (236.59 ml) all purpose flour
- ¾ cup (177.44 ml) unsweetened cocoa powder
- ½ tsp (0.5 tsp) kosher salt
- Preheat the oven to 350° F and heavily grease an 8- 10 cup bundt pan.
- In a microwave safe bowl combine the 1 cup butter and 4 oz chocolate. Microwave for 30 seconds at a time stirring in between until the chocolate is completely melted. Up to 90 seconds total. Let the chocolate cool for 5 minutes.
- Add in 1 cup white sugar, 1 cup brown sugar and 5 eggs. Whip using a whisk or the whisk attachment of an electric mixer on high speed for 3 minutes.
- Switch to a spatula and add in 1 tbsp vanilla and mix until combined. Next add in the 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp kosher salt. Mix until combined.
- Pour the batter into the bundt pan and bake in the middle rack of the oven for 45 minutes for a fudgy cake or 50 minutes for less fudgy.
- Cool in the pan for 15 minutes then flip over a wire rack to cool completely.
- Drizzle with brownie frosting. If it is too thick, thin it out with 3 more tablespoons of milk or cream.