Brownie Cake Recipe

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5 from 7 votes

A rich, fudgy brownie cake baked in a bundt pan!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 614kcal

Author: Heather Perine

Equipment

Ingredients

Brownie Cake

3/4 cup (12 Tablespoons, 170 g) unsalted butter cubed
6 ounces (170 g) 60% bittersweet chocolate baking bars chopped and divided
1 cup (85 g) Dutch cocoa powder sifted
1/2 cup (120 mL) boiling water
1 teaspoon instant espresso powder
1 1/4 cups (250 g) granulated sugar
2/3 cup (147 g) packed light brown sugar
1/3 cup (75 mL) canola oil
5 large eggs room temperature
1/2 cup plain Greek yogurt (or sour cream) room temperature
1 Tablespoon vanilla extract
2 cups (240 g) all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt

Ganache

1/2 cup (120 mL) heavy cream
1 cup (6 ounces, 170 g) semi-sweet chocolate chips

Instructions

To make the cake:

Position a rack in the center of your oven. Preheat oven to 325°F (170°C)
In the top of double boiler (I set a glass bowl of a pan that has a few inches of simmering water in the bottom), combine butter and 4 ounces (113 g) chocolate. Heat over simmering water, stirring occasionally, until melted and smooth. Remove from heat. 3/4 cup (12 Tablespoons, 170 g) unsalted butter 6 ounces (170 g) 60% bittersweet chocolate baking bars
Whisk in cocoa, boiling water, and espresso powder until smooth and well combined. 1 cup (85 g) Dutch cocoa powder 1/2 cup (120 mL) boiling water 1 teaspoon instant espresso powder
Whisk in sugars. 1 1/4 cups (250 g) granulated sugar 2/3 cup (147 g) packed light brown sugar
Whisk in oil. 1/3 cup (75 mL) canola oil
Gradually whisk in eggs until combined. 5 large eggs
Whisk in greek yogurt and vanilla. 1/2 cup plain Greek yogurt (or sour cream) 1 Tablespoon vanilla extract
In a medium bowl, whisk together the flour, baking powder, and salt. Gradually fold flour mixture into chocolate mixture just until a few bits of flour remain. 2 cups (240 g) all purpose flour 1 teaspoon baking powder 1 1/2 teaspoons salt
Fold in remaining 2 ounces of chopped chocolate.
Spray a 10-cup capacity bundt pan with baking spray with flour (or grease with shortening and dust with flour). Pour batter into prepared pan.
Bake until a wooden skewer inserted comes out clean or with a few moist crumbs, about 1 hour to 1 hour 10 minutes. Let cool in pan for 10 minute, then invert onto a wire rack, and let cool completely.

To make the ganache:

Heat the cream in a microwave safe bowl until very hot, but not boiling. (about 1 minute). 1/2 cup (120 mL) heavy cream
In a second bowl, add chocolate chips. Pour hot heavy cream over the chocolate chips and let sit for 5 minutes. Do not stir 1 cup (6 ounces, 170 g) semi-sweet chocolate chips
After 5 minutes, stir until smooth.
Drizzle over cake before serving.

Notes

Make Ahead/Storage: I would recommend 1-2 days ahead of time. Store at room temperature, wrapped well. And do not drizzle the ganache on until ready to serve.
Freezing: If freezing, do NOT add the ganache, and make sure to let it cool completely before wrapping the cake up. I like to wrap in plastic wrap first (2 layers) then a final layer of tin-foil. And when ready to serve, let thaw at room temperature (should thaw in an hour or less) and then drizzle with ganache.
Different Pan: I haven't tested it in a different pan. My bundt pan capacity is 10 cups so if you were to bake in 8 or 9 inch cake pans, you would probably need two and reduce the baking time significantly. Or you could bake in a 9x13 baking pan but would bake for a little less.

Nutrition