Hate the way brownies fall apart while slicing? Break the bad luck with today’s brownie cake that gives you all the fudginess of a brownie- without the fallen crumbs!
If I had to share any funny incident from my baking history, it would probably be about brownies. I do everything right- measure, mix, and bake just as I should. They turn out perfect, just like those Insta pictures- until the moment I try to slice them! My ‘perfect brownies’ break into pieces and transform into a ‘nightmare on the bakery street’ within seconds!
At home, nobody cares as it still tastes amazing. But on special occasions? That’s when my brownie cake steps in to save the day- all fudgy, ready to be sliced, and easy to serve! With a cake-like structure, the brownie cake holds up its shape in a better way and gives you more room to mess up while slicing.
Plus, I find the chocolate flavor way more intense in brownie cake as it’s pretty compact and lets all the delicious flavors sink in with every bite!
Topping Alternatives For Your Brownie Cake
I know some people who just don’t like chocolate toppings with a chocolate dessert, and it’s totally understandable if you are looking for a contrasting flavor, too!
Here are some alternative toppings that go well with brownie cake:
Powdered Sugar
Don’t have extra chocolate in your stash? No problem! Sprinkle some powdered sugar on top of your brownie cake and enjoy a light, sweet finish that compliments your dessert perfectly.
Whipped Cream
A dollop of fluffy whipped cream on top is enough to balance the rich, fudgy goodness of your brownie cake!
Buttercream Frosting
You can frost the cake with vanilla buttercream frosting, which complements the chocolate flavor. Vanilla frosting goes well with this chocolate cake.
Crushed Nuts
For a crunchy twist, throw on some crushed nuts like hazelnuts, cashews, walnuts, almonds, and pecans on top to take your brownie to the next level.
Coconut Flakes
More than the chocolate ganache, I love having a bit of coconut as a topping! Sprinkle some toasted coconut flakes on top of the cake to give it a tropical taste.
Cinnamon Sugar
For a simple yet elegant touch, add a generous layer of cinnamon sugar on your brownie cake.
How To Cleanly Slice Your Chocolate Brownie Cake?
If you struggle to cut your brownies as much as I do, this section is for you! Here are some tricks to get those perfect, clean slices easily:
Sharp Knife
It goes without saying that a dull knife will make it more difficult to slice through the brownie. Use a sharp serrated knife or a chef’s knife for clean and even cuts.
Hot water
Run the knife under hot water and wipe it dry before using it. The warmth helps the knife to glide through the brownie cake easily.
Wipe Between Cuts
After cutting a slice of brownie, clean the knife to remove excess crumbs and prevent the next slice from getting ragged edges.
Refrigerate
I like to refrigerate my brownie cake for at least 30 minutes before serving. That way, the cake gets more time to firm up and there’s less chance of me messing up the portions!
Pro Tips For Perfecting Your Brownie Cake
Even the simplest desserts can go wrong if you miss a few crucial steps. Here are some tips to make sure you don’t:
- Mix the brownie cake batter until the ingredients are just combined. Over beating the batter can result in a denser and drier cake.
- What’s the core element of this dessert? Chocolate! Make sure to select a premium quality chocolate to make an impressive brownie cake.
- Serve the brownie cake while it’s still slightly warm. The warmth brings out the extra fudginess of the dessert!
- To ensure even baking, preheat your oven correctly and use room-temperature ingredients for a well-mixed batter.
- Line your baking pan with parchment paper, leaving extra overhang on the sides for easy removal.
Brownie Cake
Ingredients
For The Cake
- 100 grams Dark Chocolate (Chopped)
- ⅓ cup / 79 ml Whole Milk (Hot)
- ¼ cup / 60 ml Melted Butter (Unsalted)
- ¼ cup / 32 g All-Purpose Flour
- ¼ cup / 22 g Cocoa Powder
- ¼ tsp Salt
- ½ cup / 100 g Granulated Sugar
- 1 tsp / 5 ml Vanilla Essence
- 3 large Eggs (Room Temperature)
- ½ tsp / 3 ml Vinegar
For Chocolate Ganache
- 100 gram Semi-Sweet Dark Chocolate (Chopped)
- ½ cup / 120 ml Heavy Cream (Hot)
Instructions
Prepare The Pan and Chocolate-Butter Mixture
- Preheat the oven to 340 degrees Fahrenheit or 170 degrees Celsius.
- Grease a 6-inch baking pan with nonstick spray or butter and line it with parchment paper.
- In a mixing bowl, add 100 grams of Dark Chocolate, 1/3 cup of hot whole milk, and 1/4 cup of unsalted melted butter.
- Then, whisk until the mixture is smooth.
- Add 1/4 cup of granulated sugar and mix again.
Add Dry Ingredients With Chocolate-Butter Mixture
- Take a sieve, add 1/4 cup of all-purpose flour and 1/4 cup of cocoa powder, and sift to the brownie cake batter.
- Sprinkle 1/2 tsp of salt into the batter.
- Whisk the ingredients together until well combined.
Add Egg Yolks And Vanilla Essence
- In a separate mixing bowl, crack 3 large eggs and remove the yolks from the whites.
- Then, pour the egg yolks into the chocolate batter.
- Add 1 tsp of vanilla essence to the mixture, then whisk all of them until well combined and set aside.
Beat Egg Whites and Sugar
- Now, take the bowl of 3 room temperature egg whites you crack earlier.
- Pour 1/2 tsp Vinegar into the bowl.
- Use an electric beater to beat the egg whites until it’s foamy.
- Then add the remaining 1/4 cup of granulated sugar and beat until stiff peaks form.
- Then, using a spatula, mix some meringue with the chocolate batter you prepared with the whisk.
- Then add all the meringue into the batter and fold them by using a spatula until combined.
Bake The Brownie Cake
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake the cake in the preheated oven for 25-30 minutes.
- Once baked, remove the cake from the oven and allow it to cool inside the pan for 30 minutes.
- Transfer the cake to a wire rack to cool completely.
Prepare The Chocolate Ganache
- Place 100 grams of semi-sweet dark chocolate in a heatproof bowl.
- Pour 1/2 cup of hot Heavy cream over the chocolate and let it sit for 2 minutes to allow the chocolate to melt.
- Stir the mixture with a spoon until the ganache turns smooth and glossy.
Assemble, Garnish, and Enjoy!
- Once the cake has cooled completely, then remove the parchment paper and pour the chocolate ganache over the top. Use a spatula to spread it evenly.
- Top the cake with chocolate shavings and indulge in a rich, decadent brownie cake!
The best part about this chocolate brownie cake recipe is? On days I am not in the mood for layering and frosting a cake, this one’s perfect for keeping things low-key! With a simple pour of chocolate ganache, the brownie cake is ready to be served at parties, family gatherings, or just a cozy treat at home.
Fudgy yet firm, the brownie cake is loaded with deep chocolaty deliciousness that melts in your mouth with every bite.
Oh, before I forget- don’t worry about making the ganache if you are short on time. I have had this delicious dessert countless times, and it tastes just as amazing on its own!
Recipe FAQs
Can I Make This Brownie Cake Without Eggs?
Yes, you can use Greek yogurt, applesauce, or mashed bananas for a similar texture.
Is This Recipe Gluten-Free?
No, but you can easily make it so by swapping all-purpose flour with a gluten-free blend. You may also use almond flour if you don’t mind a slightly denser texture.
How Long Does Brownie Cake Stay Fresh?
Brownie cake lasts for about 3-4 days at room temperature. For a longer storage, you can refrigerate it for up to 1 week.
How Do I Make My Chocolate Brownie Cakes More Fudgy?
To make your brownie cake extra fudgy, use less flour or add an extra egg yolk to the batter.
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