Chocolate Brownie Cake is the perfect dessert for chocolate lovers—combining the fudgy richness of a brownie with the light, airy texture of a cake. This moist, decadent treat is packed with deep chocolate flavor and topped with a crackly crust. Whether you serve it as a celebration cake, a cozy after-dinner dessert, or just a chocolate fix, this cake will surely satisfy your sweet tooth.

Why You’ll Love This Recipe

This Chocolate Brownie Cake is the best of both worlds—it has the dense, gooey center of a brownie with the fluffy texture of a cake. Made with high-quality chocolate, this cake is incredibly rich, while the slight crispiness on top adds an irresistible contrast to the soft inside. It’s simple to make, with ingredients you likely already have in your kitchen. Whether you’re serving it for a special occasion or enjoying a slice with your afternoon coffee, this cake is guaranteed to be a hit.

Ingredients

• 1/2 cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• 1/2 cup (100g) packed brown sugar

• 3/4 cup (90g) all-purpose flour

• 1/2 cup (45g) unsweetened cocoa powder

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 cup (90g) chocolate chips or chunks (optional)

• Powdered sugar (for dusting, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan with butter or line it with parchment paper for easy removal.

2. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Mix the Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

4. Add the Chocolate: If using, fold in the chocolate chips or chunks to the batter for added texture and richness.

5. Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The cake should be firm to the touch but still soft and fudgy in the center.

6. Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar, if desired, and slice to serve.

Servings and Timing

• Servings: 8

• Prep time: 10 minutes

• Cook time: 25-30 minutes

• Total time: 40-45 minutes

Variations

• Add nuts: Stir in chopped walnuts, pecans, or almonds for extra crunch and flavor.

• Chocolate glaze: Top with a simple chocolate glaze by melting chocolate with a little cream and pouring it over the cooled cake.

• Frosting: For an extra indulgent treat, frost the cake with a rich chocolate ganache or whipped cream.

• Add fruit: Serve the cake with fresh raspberries or strawberries on top for a burst of freshness.

• Make it gluten-free: Use a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, but be sure to bring it to room temperature before serving for the best texture. If you have leftovers, the cake can also be frozen for up to 2 months. Let it cool completely, wrap it tightly in plastic wrap, and store in a freezer-safe container.

FAQs

Can I use a different type of cocoa powder?

Yes! You can use Dutch-processed cocoa powder for a smoother, milder chocolate flavor, or natural cocoa powder for a more intense flavor. Just make sure to adjust any other ingredients as necessary based on the type of cocoa powder you choose.

Can I make this cake in a different pan size?

Yes, you can use a 9-inch round cake pan or an 8×8-inch square pan. Just keep an eye on the baking time as it may differ slightly depending on the size of the pan.

Can I add a layer of frosting to this cake?

Absolutely! This chocolate brownie cake would pair wonderfully with a layer of chocolate buttercream frosting, whipped cream, or even a simple glaze.

Is this cake dense like a brownie?

Yes, this cake has a dense, fudgy texture like a brownie. It’s not a light, fluffy cake but rather a rich, moist dessert that’s very similar to a brownie in consistency.

Can I use dairy-free butter for this recipe?

Yes, you can substitute dairy-free butter or coconut oil for the butter to make this cake dairy-free.

How do I know when the cake is done?

To test the cake for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs (but not wet batter), the cake is done. The top of the cake should also look set and slightly cracked.

Can I make this cake ahead of time?

Yes! You can make the cake a day or two ahead of time. It actually tastes even better after it has time to sit and the flavors settle.

How can I make the cake even more chocolatey?

For a more intense chocolate flavor, you can add an extra 1/4 cup of cocoa powder or melt some dark chocolate and fold it into the batter.

Can I make this cake in advance for a party?

Yes, this cake can be made ahead of time. It stores well at room temperature, and you can even freeze it for later. Just be sure to bring it to room temperature or warm it up slightly before serving for the best flavor.

Conclusion

Chocolate Brownie Cake is a must-try for any chocolate lover. With its rich, fudgy texture and deep chocolate flavor, it’s perfect for any occasion—from casual weeknight desserts to birthday celebrations. This cake is easy to make, customizable, and incredibly satisfying. Whether you enjoy it on its own or with your favorite topping, it’s sure to be a hit every time. Go ahead and indulge in this chocolate masterpiece—you deserve it!