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5 from 5 votes

Brownie Cake

A rich, fudgy brownie cake baked in a bundt pan!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 614kcal


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 kosher salt


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


To make the cake:

  • Preheat oven to 325F (170C)
  • In the top of double boiler, combine butter and 4 ounces (113 g) chocolate. Cook over simmering water, stirring until occassionally until melted and smooth. Remove from heat.
  • Whisk in cocoa, boiling water, and espresso powder until smooth and well combined.
  • Whisk in sugars.
  • In a large bowl, whisk together chocolate mixture and oil.
  • Gradually whisk in eggs until combined.
  • Whisk in greek yogurt and vanilla.
  • 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.
  • Fold in remaining 2 ounces of 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 just until boiling (about 1 minute).
  • Pour in chocolate chips and let sit for 5 minutes.
  • Stir until smooth.
  • Drizzle over cake before serving.


  • 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.


Calories: 614kcal | Carbohydrates: 69g | Protein: 9g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 338mg | Potassium: 402mg | Fiber: 5g | Sugar: 44g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 4mg