✨ Decadent Chocolate Fudge Brownie Cake Recipe ✨
Introduction
Are you ready for the ultimate chocolate indulgence? This Chocolate Fudge Brownie Cake is a dream come true for chocolate lovers. Dense, fudgy, and topped with a silky ganache, it’s the perfect dessert for any occasion—whether you’re celebrating or simply craving a rich, chocolatey treat. Pair it with ice cream or whipped cream for an unforgettable experience!
Ingredients
For the Brownie Cake:
- 1 cup unsalted butter 🧈
- 2 cups granulated sugar 🧂
- 4 large eggs 🥚
- 1 tsp vanilla extract 🌿
- 1 cup all-purpose flour 🍞
- 1 cup unsweetened cocoa powder 🍫
- ½ tsp salt 🧂
- 1 tsp baking powder 🌟
- 1 cup chocolate chips (semi-sweet or dark) 🍫
For the Ganache Topping:
- 1 cup heavy cream 🥛
- 8 oz semi-sweet chocolate, chopped 🍫
Directions
1. Prep Your Oven & Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan to prevent sticking.
2. Create the Fudgy Batter:
- In a saucepan over medium heat, melt the butter. Remove from heat and stir in sugar until smooth.
- Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips for extra bursts of gooey chocolate goodness.
3. Bake the Brownie Cake:
- Pour the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan for the best fudgy texture.
4. Make the Ganache Topping:
- Heat heavy cream in a saucepan over medium heat until it just starts to simmer. Avoid boiling.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then whisk until smooth and glossy.
5. Assemble Your Cake:
- Pour the ganache over the cooled brownie cake, spreading it evenly with a spatula.
- Allow the ganache to set for 1 hour at room temperature or 30 minutes in the fridge.
6. Slice & Serve:
- Slice into squares or serve whole for a dramatic presentation.
- Pair with vanilla ice cream or whipped cream for the ultimate indulgence.
Tips for a Perfect Chocolate Brownie Cake
- Room Temperature Ingredients: Bring eggs and butter to room temperature for smoother mixing and better texture.
- Ganache Consistency: If your ganache is too thick, warm it gently. If it’s too thin, let it cool slightly before pouring.
- Don’t Overbake: For a fudgy center, remove the cake as soon as a toothpick comes out with moist crumbs, not dry.
- Extra Flavor Boost: Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
Frequently Asked Questions (FAQs)
1. Can I use milk chocolate for the ganache?
- Yes, but it will be sweeter. If you prefer a balanced flavor, stick to semi-sweet or dark chocolate.
2. How do I store this cake?
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
3. What if my ganache doesn’t set?
- If the ganache remains too soft, chill it longer in the fridge. Alternatively, use less cream next time for a thicker consistency.
Common Mistakes and How to Avoid Them
1. Dry Cake:
- Overbaking can dry out your cake. Check for doneness at 25 minutes and adjust baking time as needed.
2. Cracked Ganache:
- Ensure the cream isn’t boiling when poured over the chocolate, as this can cause the ganache to split.
3. Lumpy Batter:
- Sift the cocoa powder and flour to avoid lumps in your batter.
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