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–+ servings
A brownie cake cut into slices on a white plate.
5 stars (1 rating)

Fudgy Chocolate Brownie Cake (From Scratch!)

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 12 people
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!
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Ingredients

  • 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

Instructions
 

  • A bundt pan sprayed with baking spray.
    Preheat the oven to 350° F and heavily grease an 8- 10 cup bundt pan.
  • Melted chocolate in a glass bowl on a tile surface.
    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.
  • Chocolate brownie cake batter in a glass bowl.
    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.
  • Brownie cake batter in a greased bundt pan.
    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.
  • A baked brownie cake in a bundt pan with a linen underneath it.
    Cool in the pan for 15 minutes then flip over a wire rack to cool completely.
  • The side of a brownie cake with chocolate frosting running down the sides.
    Drizzle with brownie frosting. If it is too thick, thin it out with 3 more tablespoons of milk or cream.

Notes

I used a 10 cup bundt pan here. If you use and 8 cup, it will take a little longer to bake, if you use a 12 cup it will take a little shorter. 
 
Serving: 1slice, Calories: 404kcal, Carbohydrates: 51g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 252mg, Potassium: 203mg, Fiber: 3g, Sugar: 38g, Vitamin A: 576IU, Calcium: 45mg, Iron: 2mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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