Fudgy Chocolate Brownie Cake
A decadent, moist chocolate cake with the dense, fudgy texture of a classic brownie, finished with a glossy ganache.
Prep: 20 min · Cook: 45 min · Yield: 12 · Method: Oven
Ingredients
- 1 cup unsalted butter
- 8 oz bittersweet chocolate
- 1.5 cup granulated sugar
- 4 pieces large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.5 cup cocoa powder
- 0.5 tsp salt
- 0.5 cup heavy cream
- 4 oz semisweet chocolate
Cooking instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan. — 350°F
- Melt the butter and bittersweet chocolate together in a heatproof bowl set over a pot of simmering water. Whisk until smooth, then remove from heat. (about 5 min)
- Stir the granulated sugar into the warm chocolate mixture. Whisk in the eggs one at a time, followed by the vanilla extract.
- Sift in the all-purpose flour, cocoa powder, and salt. Fold gently with a spatula until just combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out with a few moist crumbs, but not raw batter. (about 40 min) — 350°F
- Cool the cake in the pan for 20 minutes before transferring to a wire rack to cool completely. (about 20 min)
- Prepare the ganache by heating the heavy cream until simmering, then pouring it over the semisweet chocolate. Let sit for 2 minutes, then whisk until glossy.
- Pour the ganache over the cooled cake and let it set before slicing.