Ingredients
Brownie Cake
- 1 1/2 cups (330g) unsalted butter
- 4 oz semisweet chocolate, chopped
- 1 1/2 cups (300g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 7 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (128g) all purpose flour
- 1 cup (100g) unsweetened cocoa powder
- 1 tsp salt
Chocolate Cream Cheese Frosting
- 1 cup (220g) unsalted butter, room temperature
- 4 oz full fat cream cheese, room temperature
- 1/2 cup (50g) unsweetened cocoa powder
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1-2 tablespoons milk (optional, to adjust consistency)
Chocolate Ganache
- 4 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
Optional Garnish
- Bite-sized brownie pieces
Instructions
- Prepare Pans: Preheat oven to 350°F. Prepare three 6-inch or 8-inch round cake pans by coating completely with nonstick spray. Line the bottoms with round parchment paper and the sides with parchment strips to prevent sticking.
- Melt Butter and Chocolate: In a heatproof bowl, combine 1 1/2 cups butter and 4 oz chopped semisweet chocolate. Melt in 30-second microwave intervals, stirring until smooth. Set aside to cool.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, and salt in a separate bowl; set aside.
- Whisk Sugars, Eggs, and Vanilla: In a large bowl, whisk granulated sugar, brown sugar, vanilla, and eggs at room temperature vigorously for 2-3 minutes until light and frothy.
- Combine Wet Ingredients: Gradually whisk the cooled butter and chocolate mixture into the egg mixture until fully incorporated.
- Add Dry Ingredients: Sift dry ingredients into wet mixture and gently fold until smooth. Avoid overmixing; batter should be thin but not watery.
- Bake Cake Layers: Divide batter evenly into prepared pans. Bake 35-40 minutes for 6” pans or 30-35 minutes for 8” pans. Cake is done when puffed with deep cracks and a toothpick inserted in cracks comes out with moist but not wet batter.
- Cool Cake Layers: Cool in pans for 30 minutes, then release cakes using a knife around pan edges and invert onto racks. Let cool completely or refrigerate to chill before frosting.
- Make Frosting: Beat butter and cream cheese until smooth. Add cocoa powder; then gradually blend in powdered sugar one cup at a time. Mix in vanilla and salt. If too thick, add 1-2 tablespoons milk to achieve spreading consistency.
- Assemble Layer Cake: Spread frosting between cake layers. Chill assembled layers for 20 minutes to set before frosting exterior.
- Frost Exterior: Frost the outside of the cake smoothly. Refrigerate while preparing ganache.
- Prepare Ganache: Heat heavy cream until steaming (about 1 minute in microwave). Pour over chopped chocolate; let sit 30 seconds. Whisk until smooth and glossy. Cool 5 minutes.
- Decorate Cake: Pour ganache in center of cake top and spread to edges, allowing drips down sides. Garnish with bite-sized brownie pieces if desired.
- Store and Serve: Refrigerate cake until serving to maintain structure and freshness. Enjoy your luscious fudgy brownie cake!
Notes
- Ensure eggs are at room temperature for better incorporation and texture.
- Line pans completely with parchment on sides and bottom to prevent sticking and cracking.
- Do not overmix batter after adding dry ingredients to maintain fudgy texture.
- Chilling cake layers before frosting helps prevent crumbs and makes assembly easier.
- Ganache should be poured slightly cooled to avoid melting the frosting.
- Store cake covered in refrigerator; bring to room temperature before serving for best flavor.
- Optional: Prepare extra brownies ahead to use as garnish for a decorative and textural contrast.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
