Chocolate Brownie Cake: An Incredible Ultimate Recipe

Chocolate brownie cake is the perfect combination of two desserts I absolutely love—fudgy brownies and rich, moist chocolate cake. It’s dense like a brownie, yet tender enough to slice like a cake, with an intense chocolate flavor that makes every bite feel indulgent. Whether I serve it plain, frosted, or with a scoop of ice cream, this dessert always hits the spot.

Why You’ll Love This Recipe

I love this brownie cake because it has the chewiness of a brownie with the richness and structure of a cake. It’s easy to make, comes together in one bowl, and bakes up beautifully in a bundt or round pan. It’s perfect for birthdays, holidays, or any time I need a decadent chocolate fix. The texture is unbeatable—moist, dense, and loaded with cocoa flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Unsalted butter (melted)

• Vegetable oil

• Vanilla extract

• Sour cream or plain Greek yogurt

• Hot coffee or hot water (enhances chocolate flavor)

• Semi-sweet chocolate chips or chunks

Directions

1. I preheat the oven to 350°F (175°C) and grease a bundt or round cake pan.

2. In a large mixing bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

3. In another bowl, I mix the sugars, melted butter, oil, and eggs until smooth and glossy.

4. I stir in the vanilla and sour cream, then slowly add the dry ingredients.

5. I pour in the hot coffee or water and mix until the batter is thick and smooth.

6. I fold in chocolate chips or chunks, then pour the batter into the prepared pan.

7. I bake for 40–50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

8. I let the cake cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This recipe serves about 10 to 12 people. It takes 15 minutes to prepare, 40–50 minutes to bake, and about 30 minutes to cool before serving.

Variations

Sometimes I add a swirl of peanut butter or caramel into the batter before baking. I’ve also mixed in chopped nuts for a bit of crunch or used dark chocolate chunks for extra richness. For a frosted version, I top it with chocolate ganache or a dusting of powdered sugar. A scoop of vanilla ice cream or a dollop of whipped cream makes it even more indulgent.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. To reheat, I microwave a slice for 10–15 seconds for that just-baked softness. It also freezes well—I wrap slices individually and thaw as needed.

FAQs

Can I use boxed brownie or cake mix?

I prefer making it from scratch for the best texture and flavor, but I’ve combined brownie and cake mix before for a shortcut version—it still tastes great.

Why do I add hot coffee?

The coffee deepens the chocolate flavor without making the cake taste like coffee. If I prefer, I use hot water instead.

Can I make this in a regular cake pan?

Yes, I use a 9×13-inch pan or two 9-inch round pans. I adjust the baking time accordingly and check for doneness early.

How do I keep it moist?

The sour cream or yogurt adds moisture, and I make sure not to overbake. I check with a toothpick and look for moist crumbs, not dry cake.

What kind of chocolate chips should I use?

I like using semi-sweet or dark chocolate chips. Milk chocolate works too, but the cake is already rich, so I prefer balancing it with slightly bitter chocolate.

Conclusion

Chocolate brownie cake is my go-to when I want a dessert that’s bold, rich, and guaranteed to satisfy. It brings together the best of both worlds—fudgy and soft, dense yet cake-like. It’s easy to make, endlessly customizable, and always a crowd-pleaser. Once I started baking this cake, it quickly earned a permanent spot in my recipe collection.

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