Go Back
–+ servings
No ratings yet

Brownie Cake

By Britney
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 12
brownie cake on a cake plate covered in chocolate ganache.
Pin Print
Rich, fudgy, brownie cake is ultra-chocolatey, and topped with glossy ganache. An easy homemade dessert everyone will love!

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 3/4 cup Salted Butter, (melted)
  • 1/3 cup Vegetable Oil
  • 1 cup Sugar
  • 2/3 cup Brown Sugar
  • 3 large Eggs, (room temperature)
  • 1 Egg Yolk, (room temperature)
  • 1 cup Sour Cream, (room temperature)
  • 1 tbsp Vanilla Extract
  • 1 2/3 cups All Purpose Flour, (sifted)
  • 3/4 cup Natural Cocoa Powder, (sifted)
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 3/4 cup Coffee, (hot)
  • 6 oz Bittersweet Chocolate, (chopped), use quality baking chocolate - avoid chocolate chips *see notes

Chocolate Ganache Topping

  • 1 cup Heavy Cream
  • 1 cup Semi-Sweet Chocolate Chips
  • 2 tbsp Salted Butter, (melted)

Instructions 

  • Preheat the oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick baking spray. Set aside.
  • Chop up the chocolate into small bits, about 1/2 inch pieces, then set aside. This doesn't have to be perfect. 6 oz Bittersweet Chocolate
  • In a large bowl, combine melted butter, vegetable oil, sugar, and brown sugar. Whisk together for about 1 minute, until the sugar begins to dissolve. Add eggs, egg yolk, sour cream, and vanilla extract and continue to mix until combine. 3/4 cup Salted Butter 1/3 cup Vegetable Oil 1 cup Sugar 2/3 cup Brown Sugar 3 large Eggs 1 Egg Yolk 1 cup Sour Cream 1 tbsp Vanilla Extract
  • Sift in all purpose flour and cocoa powder (this prevents lumps from forming), then add baking soda, and kosher salt. Whisk everything together until just combined, then pour in the hot coffee. Whisk until the coffee is incorporated, then fold in the chopped chocolate. 1 2/3 cups All Purpose Flour 3/4 cup Natural Cocoa Powder 1 tsp Baking Soda 1/2 tsp Kosher Salt 3/4 cup Coffee
  • Pour the cake batter into the prepared pan and bake in the oven for 55-65 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
  • Now make the chocolate ganache - add a cup of heavy cream to a microwave-safe bowl. Heat in the microwave for about 1 minute, until hot. Add the semi-sweet chocolate chips and butter. Let it sit for 2 minutes, then whisk together until combined.
  • Pour on top of the cooled brownie cake and enjoy.

Notes

  • Sift cocoa and flour together. Cocoa loves to clump. Sifting prevents bitter pockets and gives you a finer, silkier crumb.
  • Pull it from the oven when you the skewer comes out with moist crumbs, not clean. Clean skewer means it's overbaked. You want just a few moist crumbs coming out - this is key to that super fudgy texture and moist chocolate cake. 
  • Use quality chocolate! ​For that deep chocolate flavor, using quality baking chocolate is key! I used Guittard's baking chocolate - it lends a decadent flavor that's key to getting this cake to taste like a brownie. 

Nutrition

Calories: 658kcal, Carbohydrates: 62g, Protein: 8g, Fat: 44g, Saturated Fat: 23g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 332mg, Potassium: 357mg, Fiber: 5g, Sugar: 41g, Vitamin A: 928IU, Vitamin C: 0.3mg, Calcium: 84mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!