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Chocolate Brownie Cake Recipe

Chocolate Brownie Cake Recipe
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★★★★★

5.3 from 21 reviews

This rich and moist Chocolate Brownie Cake combines the intense flavor of cocoa with a tender crumb that’s both fudgy and cakey. Perfectly balanced with the addition of buttermilk and warm water, this cake is easy to prepare and pairs beautifully with a luscious chocolate whipped cream or your favorite frosting.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 ¼ cups granulated sugar
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup warm water

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and lightly dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, melted butter, eggs, and vanilla extract until smooth and creamy.
  4. Combine Wet and Dry Mixtures: Gradually whisk the dry ingredient mixture into the wet ingredients, then add the buttermilk and warm water. Mix until you achieve a smooth, well-blended batter without overmixing.
  5. Pour Batter into Pan: Pour the prepared batter into the greased 8-inch cake pan, spreading it evenly.
  6. Bake the Cake: Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  7. Cool the Cake: Remove the cake from the oven and transfer it onto a wire rack to cool for 20 minutes. Then, carefully loosen the edges and invert the cake onto the rack to cool completely.
  8. Slice Horizontally: Once fully cooled, slice the cake horizontally into two layers using a long serrated knife.
  9. Frost the Cake: Frost the layers with chocolate whipped cream, buttercream, or your preferred frosting as desired. Assemble and serve.

Notes

  • You can substitute the Dutch-process cocoa powder with natural cocoa powder but note the flavor difference.
  • For a richer taste, try using chocolate whipped cream or classic buttercream frosting between layers.
  • If buttermilk is unavailable, make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
  • Ensure not to overbake to keep the cake moist and fudgy.
  • Room temperature eggs and melted butter help the batter combine more smoothly.

Nutrition

Keywords: chocolate brownie cake, chocolate cake, moist chocolate cake, homemade brownie cake, easy chocolate dessert

Find it online: https://cheflenacooks.com/chocolate-brownie-cake-recipe/