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 Brownie Chocolate Cake
Very chocolate, soft, fragrant, in a hurry! Brownie cake is made from simple and affordable ingredients. This recipe will help you out if you need to quickly cook something delicious for tea. The cakes are slightly moist, juicy, with a rich chocolate flavor and aroma.
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Easy, Medium
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 40 minutes
Servings
Ingredients
Ingredients:
Glaze:
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Easy, Medium
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 40 minutes
Servings
Ingredients
Ingredients:
Glaze:
Instructions
  1. How to bake a Brownie chocolate cake? It's simple and quick. First, gather all the necessary ingredients as per the list. Opt for high-grade flour and large eggs. Use bitter chocolate with a cocoa content of 70% or higher.
    How to bake a Brownie chocolate cake? It's simple and quick. First, gather all the necessary ingredients as per the list. Opt for high-grade flour and large eggs. Use bitter chocolate with a cocoa content of 70% or higher.
  2. In a saucepan over low heat, melt the chocolate and butter broken into pieces. Once melted, allow the mixture to cool to room temperature.
    In a saucepan over low heat, melt the chocolate and butter broken into pieces. Once melted, allow the mixture to cool to room temperature.
  3. Whisk the eggs with sugar and vanilla sugar until they are smooth and fluffy. Ensure the sugar completely dissolves to prevent it from settling at the bottom and affecting the cake's rise during baking.
    Whisk the eggs with sugar and vanilla sugar until they are smooth and fluffy. Ensure the sugar completely dissolves to prevent it from settling at the bottom and affecting the cake's rise during baking.
  4. Add the chocolate-butter mixture to the beaten eggs and whisk again until smooth.
    Add the chocolate-butter mixture to the beaten eggs and whisk again until smooth.
  5. Gradually pour the sifted flour into the batter, mixing with a mixer at low speed until smooth. Aim for a medium-viscosity, fluid-like consistency.
    Gradually pour the sifted flour into the batter, mixing with a mixer at low speed until smooth. Aim for a medium-viscosity, fluid-like consistency.
  6. Transfer the batter into a baking dish lined with parchment paper and greased with vegetable oil (using a 28 × 20 cm mold in my case) and spread it evenly. The thickness of the cake will vary depending on the size of the mold. Bake the cake in an oven preheated to 175°C for 30-40 minutes.
    Transfer the batter into a baking dish lined with parchment paper and greased with vegetable oil (using a 28 × 20 cm mold in my case) and spread it evenly. The thickness of the cake will vary depending on the size of the mold. Bake the cake in an oven preheated to 175°C for 30-40 minutes.
  7. Let the finished cake cool completely at room temperature while still in the mold.
    Let the finished cake cool completely at room temperature while still in the mold.
  8. While the cake is cooling, prepare the chocolate glaze. You can opt for cream with a higher fat content, but you might need slightly more of it.
    While the cake is cooling, prepare the chocolate glaze. You can opt for cream with a higher fat content, but you might need slightly more of it.
  9. In a saucepan, combine the dark chocolate and cream broken into pieces. Stir continuously and melt the chocolate over low heat or in a water bath until you achieve a smooth mixture. If preferred, substitute dark chocolate with bitter chocolate and add a bit of sugar.
    In a saucepan, combine the dark chocolate and cream broken into pieces. Stir continuously and melt the chocolate over low heat or in a water bath until you achieve a smooth mixture. If preferred, substitute dark chocolate with bitter chocolate and add a bit of sugar.
  10. Pour the warm chocolate glaze over the cake, still in the mold, and allow it to set.
    Pour the warm chocolate glaze over the cake, still in the mold, and allow it to set.
  11. Remove the cake from the mold and cut it into even squares. Serve the brownies and enjoy your treat!
    Remove the cake from the mold and cut it into even squares. Serve the brownies and enjoy your treat!
Recipe Notes

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

For this recipe, the cream can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those indicated in the recipe. Adjust accordingly based on your oven's specifics.

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