Chocolate Brownie Cake Recipe From Scratch
Description
Chocolate brownie cake is a delicious and decadent dessert that’s sure to please everyone. It’s made with a rich chocolate cake base, topped with a decadent brownie layer, and finished off with a smooth chocolate ganache. This recipe will be sure to become a family favorite. With layers of moist and fudgy chocolate cake, a layer of brownie and a topping of rich chocolate ganache, this cake is sure to satisfy the sweet tooth of any chocolate lover. You can easily customize this cake with different toppings, such as chocolate chips, nuts, or sprinkles. Whether you’re making a special dessert for a dinner party or just having a sweet treat for yourself, this chocolate brownie cake recipe from scratch is sure to be a hit!
Ingredients
For the chocolate cake layer:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the brownie layer:
- 2/3 cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- ¼ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
Instructions
Preheat oven to 350 degrees F. Grease two 8-inch cake pans and line the bottoms with parchment paper. Set aside.
Make the chocolate cake layer: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the sugar and oil until combined. Add in the eggs one at a time, beating until combined. Add in the buttermilk and vanilla extract and beat until combined. Gradually add in the dry ingredients and beat until combined. Divide the batter evenly between the two prepared cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Make the brownie layer: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the sugar and oil until combined. Add in the eggs one at a time, beating until combined. Add in the vanilla extract and beat until combined. Gradually add in the dry ingredients and beat until combined. Divide the batter evenly between the two prepared cake pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Make the ganache: Place the chocolate chips and heavy cream in a medium heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate and cream until they are melted and combined. Let cool slightly before using.
To assemble the cake: Place one of the cake layers on a cake stand or serving plate. Spread the cooled ganache over the top of the cake. Top with the second cake layer. Spread the cooled brownie layer over the top of the cake. Let cool before serving.
Notes
For a dairy free version, use a non-dairy milk in place of the buttermilk and a non-dairy butter or oil in place of the vegetable oil in the cake layer. For a gluten free version, substitute gluten free all-purpose flour for the all-purpose flour in both the cake and brownie layers.
Nutrition
One slice of this chocolate brownie cake has approximately 397 calories, 18 grams of fat, 51 grams of carbohydrates, 5 grams of dietary fiber, 44 grams of sugar, and 6 grams of protein.
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