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!
Ingredients
- 1 cup (227 g) butter, unsalted
- 4 oz (113.4 g) semi sweet chocolate
- 1 cup (200 g) white sugar
- 1 cup (200 g) brown sugar
- 5 (5) eggs, large
- 1 tbsp (1 tbsp) vanilla extract
- 1 cup (120 g) all purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- ½ tsp (0.5 tsp) kosher salt
Instructions
- 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.
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.
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.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
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