Decadent Chocolate Brownie Cake: A Chocolate Lover’s Dream
Chocolate and brownies are delightful, but a chocolate brownie cake that’s rich, fudgy, and layered with creamy goodness takes indulgence to a whole new level! Prepare yourself for a slice of cake heaven that’s perfect for any occasion.
Taste and Occasion
This chocolate brownie cake is the ultimate treat for chocolate enthusiasts. The combination of creamy, crunchy, and fudgy textures results in a dessert that is nothing short of heavenly. Whether you’re celebrating a birthday, hosting a coffee gathering, or simply craving a chocolate fix, this cake is guaranteed to impress. After all, if you’re going for a chocolatey dessert, you must do it right! 😉
Ingredients
This recipe calls for a robust brownie cake base, ensuring a structure that is compact and firm enough to handle the layers without crumbling. The base is enhanced by a thin layer of fruity jam, which pairs beautifully with the rich cocoa flavor. The filling and the outer layer feature a luscious ganache, complemented by whipped chocolate cream. A highlight of this cream is the inclusion of brownie pieces, turning it into a delightful chocolate chip treat that your taste buds will adore.
Designed for a small springform pan, this cake’s portions are quite satisfying, so you don’t need to cut overly large pieces. Given the natural sweetness of chocolate, we’re using minimal additional sugar in the brownie recipe, allowing the cake’s flavor to shine.
How to Make the Chocolate Brownie Cake
Start by preparing the chocolate cream filling the night before. Chop the dark chocolate into small pieces and place it with vanilla sugar and cream in a hot water bath, allowing it to melt slowly. Once combined, blend in the butter, then cover the mixture with plastic wrap and refrigerate overnight.
On the following day, melt the chocolate with butter in a hot water bath until smooth. Once it has cooled to lukewarm, preheat your oven to 350°F (175°C). Grease and dust a small springform pan lightly with cocoa powder.
In a separate bowl, beat the eggs with sugar until frothy. Incorporate salt, vanilla, and cocoa into the mixture. Gradually stir in the melted chocolate and butter mix, alternating with flour. Combine all the ingredients until just blended. Pour the batter into the prepared pan, smooth out the top, and bake for approximately 30 minutes. The goal is to have a slightly under-baked center for that fudgy texture. Allow the cake to cool before slicing it horizontally and setting the layers aside.
Next, retrieve the chocolate cream from the refrigerator, stirring gently (or blend to regain a uniform texture). Whip it briefly with a cream stiffener before incorporating the chopped chocolate pieces. Begin assembling the cake by placing the first layer onto a cake plate, spreading a thin layer of jam over it, followed by about half of the chocolate cream. Layer the second cake piece on top, then cover it with the remaining chocolate cream. Finish by decorating with a piping bag and sprinkle with chopped chocolate or chocolate shavings. Let it chill until you’re ready to indulge.
Top Tip
If you wish, you can also spread chocolate cream around the edges of the cake, just remember to use a bit less cream for the filling itself to maintain balance.
Recipe Card
Chocolate Brownie Cake
A delightful cake consisting of brownie layers, topped with chocolate cream and a rich ganache. An extraordinary treat for chocolate lovers!
- 1 small springform pan (7 in / 18 cm)
For the brownie cake layers:
- 200 grams (1 cup) dark chocolate, finely chopped
- 130 grams (⅔ cup) butter
- 3 tablespoons baking cocoa
- 100 grams (½ cup) sugar
- 4 medium eggs
- 1 pinch of salt
- ¼ teaspoon ground vanilla
- 150 grams (1 ¼ cups) all-purpose flour
- 50 grams (⅓ cup) coarsely chopped chocolate
For the chocolate cream:
- 100 grams (⅔ cup) dark chocolate, finely chopped
- 300 milliliters (1 ⅓ cups) cream
- 50 grams (3 ⅔ tablespoons) butter
- 1 small bag of vanilla sugar
- 1 small bag of cream stiffener
- 70 grams (⅖ cup) coarsely chopped chocolate
For the fruit layer and decoration:
- 80 grams (4 tablespoons) coarse jam (e.g., cherry or apricot)
- 70 grams (⅓ cup) chocolate shavings or chopped chocolate
Instructions:
- The night before, prepare the chocolate cream for the filling by chopping the chocolate and melting it with vanilla sugar and cream in a hot water bath. Stir in the butter and refrigerate overnight.
- The next day, melt chocolate with butter in a hot water bath, and cool to lukewarm. Preheat the oven to 350°F (175°C), grease and dust a springform pan with cocoa.
- Beat eggs and sugar until frothy, add remaining ingredients, and mix until combined. Pour into the pan and bake for 30 minutes, allowing it to remain slightly under-baked. Cool before cutting horizontally.
- Retrieve the chocolate cream, stir, whip with cream stiffener, and fold in chopped chocolate. Assemble the layers, adding jam and cream between cakes, and refrigerate until served.
For easier slicing, especially with firm cake layers, consider cutting the top layer into serving pieces before stacking it.
Variations
This chocolate brownie cake is not just an amazing birthday cake; it suits many occasions. Whether it’s a cozy Saturday afternoon or a family gathering, it’s always a delight. If you can’t find the specific brownie chocolate, replace it with cocoa mousse, nougat, or dark bittersweet varieties for a different spin. Explore more chocolatey recipes on this blog, including fruity options and nut-based creations. Check out the cake and brownie categories for more delightful inspirations!