Decadent chocolate brownie mousse cake topped with rich chocolate ganache and swirls

Decadent Chocolate Brownie Cake with Whipped Cream

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There’s something incredibly comforting about a rich, chocolate brownie cake, especially when the weather turns crisp and your soul craves warmth. This particular version, layered with fluffy whipped cream and baked to fudgy perfection, has become my go-to winter dessert. It’s indulgent, nostalgic, and surprisingly simple—everything a great recipe should be.

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Inspired by my nonna’s Italian kitchen and the cozy family dinners we’d have every Sunday, this chocolate brownie cake is a beautiful union of classic European sensibility and American dessert culture. Whether you’re hosting guests or just treating yourself, this cake promises to be a showstopper.

📌 Why This Chocolate Brownie Cake is a Must-Bake

  • Fudgy Texture – Soft, chewy center with slightly crisp edges.

  • Rich Chocolate Flavor – Made with real dark chocolate, not just cocoa.

  • Simple Method – Beginner-friendly with minimal equipment.

  • Perfect for Winter – It’s comforting and cozy, especially with whipped cream.

And best of all? It tastes even better the next day—if it lasts that long!

Layered chocolate brownie cake with whipped cream topping and chocolate shavings

🧾 Ingredients You’ll Need

For the Brownie Cake:

  • 200g high-quality dark chocolate (70% cocoa)

  • 175g unsalted butter

  • 3 large eggs + 1 egg yolk

  • 200g granulated sugar

  • 1 tsp vanilla extract

  • 100g all-purpose flour

  • 30g unsweetened cocoa powder

  • 1/2 tsp salt

For the Whipped Cream Layer:

  • 250ml heavy whipping cream

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

Optional Garnishes:

  • Chocolate curls

  • Fresh berries

  • Cocoa powder

  • Mini chocolate chips

chocolate brownie cake

🍰 Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 175°C (350°F). Grease and line an 8-inch (20cm) cake tin with parchment paper to prevent sticking.

2. Melt Chocolate & Butter

In a heatproof bowl, melt the chocolate and butter together using a double boiler or in short microwave bursts. Stir until smooth and glossy. Let cool slightly.

3. Whip the Eggs

In a large bowl, whisk together eggs, egg yolk, sugar, and vanilla until pale and fluffy. This step gives structure to the brownie cake.

4. Combine Wet & Dry

Slowly mix the melted chocolate into the egg mixture. Then fold in the flour, cocoa powder, and salt. Be gentle—don’t overmix!

5. Bake

Pour batter into your prepared tin and bake for 30–35 minutes. The center should still be slightly wobbly for that signature fudgy texture.

6. Cool & Whip

Let the cake cool fully. Meanwhile, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

7. Assemble

Spread whipped cream over the cooled brownie cake. Top with chocolate curls or berries for extra flair.

🎉 Make it Yours – Variations & Add-Ins

  • Nutty Delight – Fold in chopped pecans or walnuts.

  • Boozy Twist – Add 1 tbsp of coffee liqueur or rum to the batter.

  • Double Chocolate – Stir in chocolate chips before baking.

  • Holiday Flair – Top with crushed peppermint for a festive feel.

🍴 How to Serve Chocolate Brownie Cake

This chocolate brownie cake is best served at room temperature. If refrigerated, bring it out 30 minutes before serving. Pair with:

  • A glass of red wine

  • A scoop of vanilla bean gelato

  • Or just a cozy cup of hot cocoa

📦 Storage & Make-Ahead Tips

  • Fridge: Store in an airtight container for up to 5 days.

  • Freezer: Freeze the cake (without cream) for up to 2 months.

  • Make-Ahead: Bake the cake a day in advance and whip the cream just before serving.

💬 Reader Q&A

Q: Can I use milk chocolate instead of dark?
A: You can, but it will be sweeter and less intense. Adjust the sugar accordingly.

Q: Can I make it gluten-free?
A: Yes! Swap the flour for a gluten-free blend like almond flour or 1:1 baking mix.

Q: Can I use store-bought whipped cream?
A: You can, but I highly recommend whipping your own—it tastes richer and fresher.

🧠 Baking Tips for Success

  • Use room temperature eggs for a smoother batter.

  • Don’t overbake—the center should be slightly gooey.

  • Let it cool completely before adding whipped cream.

  • Use high-quality chocolate for the best flavor.

🧮 Nutritional Info (per serving, based on 8 servings)

  • Calories: 420

  • Fat: 30g

  • Carbs: 35g

  • Protein: 5g

  • Sugar: 25g

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📢 Final Thoughts

This chocolate brownie cake is more than just a dessert—it’s a celebration. Of rich chocolate. Of creamy layers. Of cozy moments and indulgent bites. Whether you’re baking for a crowd or just yourself, it’s a guaranteed mood booster.

Let me know in the comments if you try it! Did you add nuts? Did your cream turn out perfectly? I want to hear your twist.

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