Chocolate brownie cake
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Filed under Cakes and pastries; My recipes; chocolate, Christmas & New Year
This isn’t a light and feathery cake in the tradition of devil’s food cake. It’s a brownie cake which means it’s heavier but not as dense as the most sinful chocolate cake. The top and sides are crusty but, inside, the cake is moist. It might seem plain but with the addition of sprinkles that look like miniature pearls that shimmer on top, who needs frosting?
This chocolate brownie cake looks so festive that if I were to host a mid-afternoon party over the holidays, I’d choose to serve it with mini sandwiches, coffee and tea.
Ingredients:
250 g. of Belgian chocolate (or the best quality sweet or semi-sweet chocolate you can lay your hands on)
2/3 c. of flour
2 tbsp. of cocoa powder
1/2 c. of sugar
1/2 tsp. of baking powder
2 large eggs
1/2 c. minus 1 tbsp. of butter
2 tbsps. of cream
sprinkles* (you may also use nuts or mini marshmallows)
You’ll need a six-inch an eight-inch round pan. If you use a different size, the baking time and temperature may need to be adjusted. Can’t help you there because I’ve never baked this cake other than in a six-inch an eight-inch round pan.
Note that I used a silicone pan to bake this cake. If you’re using a regular baking pan, butter the bottom and sides then line with baking paper.
Preheat the oven to 375oF.
Chop the chocolate and melt over barely simmering water.
Melt the butter.
In a bowl, stir together the flour, cocoa powder, sugar and baking powder. Add the eggs, cream and melted butter. Mix quickly until just blended. Add the melted chocolate and stir just until combined. Please do not overmix.
Pour the batter into the baking pan, smoothing out the top. Add your sprinkles or nuts or mini-marshmallows.
Bake for 25 minutes. Do not overbake or your chocolate brownie cake will turn out dry.
Cool in the pan for 10 minutes. Invert to a plate and re-invert to another plate. Chill before serving or serve right away. We had it warm and it was great.
Note:
The mini-pearl sprinkles are available at Cooks Exchange, SM Megamall branch.
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this looks awesome! i just tried your brownie recipe and my family loved it! and now a brownie cake! keep it up!!!
Hi Connie,
Can I just use hand to mix all the ingredients or I need a mixer?
No need for a mixer. I used a wire whisk.
wow! I’m gonna try it tom.=) Ms. Connie ask ko lang po what kind of cream did you use?
And nga po pala I’ve tried your Perfect custard cake, my mistake is I forgot the caramelized sugar ahahha!=p and hinde agad naluto yung middle ng custard and yung cake na overcooked na kasi bake ko uli para maluto.San po ako nagkamali dun? Tama naman temperature ko.
And another question po uli, panu po magiging moist and cake?
Alaska cream.
Re custard cake. Eh kung wala nang coating sa ilalim yung cake dahil walang caramilized sugar, everything else would have been affected.
Hi Connie,
Am just wondering, what brand of chocolate did you use?
There’s a photo in my chocolate crinkles entry that shows the wrapping. Can’t remember the name offhand but I’ll check the pantry tomorrow. There’s still a 500 g. block of white chocolate there. Same brand.
Oh, I have seen it already, I know the brand na
thanks 
please i really need to know the uses of skimmed milk,
baking pwoder,
nutmeg,
and hazelnuts
if you could help me it would be great thank-you
(by the way it’s for my exam)
Study, study, study.
Research, research, research.
What kind of cream did you use?
All-purpose cream.
hi ms connie,
i tried to bake this and the result were the following:
1. the top looked really dry
2. the cashew nuts i placed on top got brownish in color (burnt i think)
3. soft/moist inside but there under-underneath remained unbaked. it was still a bit sticky-liquidy.
i followed everything. what do you think did i do wrong?
same result when i made your fudgy brownie recipe. seems i dont get to bake the entire mixture.
please help.
thanks,
princess
It says right there in the entry — the top and sides are crusty. As they should be because this is basically a brownie.
Re nuts and underbaking: A lot depends on the size and make of your oven and whether it has thermostat control. Oh and proper preheating.
Re fudgy brownie: Wait, in your first comment in this thread, you wrote, “i just tried your brownie recipe and my family loved it!” Now you’re saying it was underbaked? Which one is it, really?
the fudgy brownie was a bit underbaked too but it still tasted delicious.
I think you should check the temperature settings and thermostat capability of your oven.
You mean the pearl sprinkles were also baked and not sprinkled when its cooled? Wont they melt or lose their luster?
Baked with the cake, yes. As you can see in the photo, they retained their color and shape.