This chocolate brownie cake with a delicious base is super chocolaty, creamy, and crunchy at the same time. A tempting chocolate cake dream!
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Chocolate and brownies are good, but a chocolate brownie cake with brownie chocolate is even better! So be prepared for this cake dream.
Taste and Occasion
Creamy, crunchy, and fudgy all in one. This brownie cake is super chocolaty. It's guaranteed to please any chocolate fan, whether it's for a birthday coffee or just because you feel like a chocolate overload. Because if you want a chocolatey cake, you have to do it perfectly 😉.
Ingredients
I baked a very high brownie cake base for the recipe, which should be nice, compact, and firm. An exceptionally moist, creamy brownie cake would not have lent itself well for dividing horizontally. The bottom cake layer is followed by a thin fruity jam layer, which harmonizes wonderfully with the cocoa. The filling and coating of the brownie cake consist of a ganache, a whipped chocolate cream. The unique feature of this cream is the brownie pieces: They're rather brownie chocolate chips (ahhhh…. my mouth is watering again…).Unfortunately, the sort is no longer available 🙁 but other mixtures fit well, too!
I have designed the cake recipe for a little springform pan. But believe me: The pieces do not have to be too large… And because the chocolate is already quite sweet, I have also used just little additional sugar in the brownie cake recipe.
How to make the Chocolate Brownie Cake
You begin with preparing the chocolate cream for the filling the night before. Therefore, chop the dark chocolate into small pieces, put it with the vanilla sugar and the cream into a hot water bath, and slowly heat or dissolve it. Finally, stir in the butter. Cover with plastic wrap and refrigerate overnight.
For the cake layers, chop the chocolate and melt it with the butter in a hot water bath the next day. Leave to cool until lukewarm. Then, preheat the oven to 350°F/175°C, grease a small springform pan, and dust with a bit of cocoa. After this, beat eggs with sugar until foamy, and add salt, vanilla, as well as cocoa. Stir in the chocolate butter alternately with the flour. Mix all ingredients briefly but vigorously to form a homogeneous dough. Pour the dough into the pan, smooth it out and bake for about 30 minutes. The cake should not be thoroughly baked/dry but still a little "soggy". Allow the brownie cake to cool, and then slice once horizontally. Set the cake layers aside.
Now, remove the chocolate cream from the refrigerator, stir a little, or homogenize with a blender if the chocolate has settled too much. Whip briefly (!) with cream stiffener and fold in the chopped chocolate. Place the bottom cake layer on a cake plate. Spread a thin layer of jam on top. Spread just under half of the chocolate cream on top. Place the second cake layer on top. Spread with the remaining chocolate cream and decorate with a piping bag. Decorate the cake with chopped chocolate or chocolate shavings and refrigerate until ready to enjoy.
Top Tip
If you like, you can also spread the edges of the cake with chocolate cream. Then use a little less cream for the filling.
Recipe Card
Chocolate Brownie Cake
Equipment
- 1 small springform pan (7 in / 18 cm)
Ingredients
For the brownie cake layers
- 200 grams (1 cup) dark chocolate, finely chopped
- 130 grams (⅔ cup) butter
- 3 tablespoons baking cocoa
- 100 grams (½ cup) sugar
- 4 eggs, medium
- 1 pinch salt
- ¼ teaspoon (⅓ teaspoon) ground vanilla
- 150 grams (1 ¼ cups) all-purpose flour
- 50 grams (⅓ cup) chocolate, coarsely chopped
For the chocolate cream
- 100 grams (⅔ cup) dark chocolate, finely chopped
- 300 milliliters (1 ⅓ cups) cream
- 50 grams (3 ⅔ tablespoons) butter
- 1 small bag vanilla sugar
- 1 small bag cream stiffener
- 70 grams (⅖ cup) chocolate, coarsely chopped
For the fruit layer and decoration
- 80 grams (4 tablespoons) jam, coarse; e.g. cherry or apricot
- 70 grams (⅓ cup) chocolate shavings, or chopped chocolate
Instructions
- The night before, prepare the chocolate cream for the filling. Chop the dark chocolate into small pieces, put it with the vanilla sugar and the cream into a hot water bath and slowly heat or dissolve it; finally, stir in the butter. Cover with plastic wrap and refrigerate overnight.
- The next day, for the cake layers, chop the chocolate and melt it with the butter in a hot water bath. Leave to cool until lukewarm. Preheat the oven to 350°F/175°C. Grease a small springform pan and dust with a bit of cocoa.
- Beat eggs with sugar until foamy. Add salt, vanilla, and cocoa. Stir in the chocolate butter alternately with the flour. Mix all ingredients briefly but vigorously to form a homogeneous dough. Pour the dough into the pan, smooth it out and bake for about 30 minutes. The cake should not be thoroughly baked/dry but still a little "soggy". Allow the brownie cake to cool, and then slice once horizontally. Set the cake layers aside.
- Remove the chocolate cream from the refrigerator and stir a little or homogenize with a blender if the chocolate has settled too much. Whip briefly (!) with cream stiffener and fold in the chopped chocolate.
- Place the bottom cake layer on a cake plate. Spread a thin layer of jam on top. Spread just under half of the chocolate cream on top. Place the second cake layer on top. Spread with the remaining chocolate cream and decorate with a piping bag. Decorate the cake with chopped chocolate or chocolate shavings and refrigerate until ready to enjoy.
Notes
- The cake layers are pretty compact and firm, as typical for brownies. It is, therefore, easier to cut the cake into pieces if you cut the top cake layer into pieces before placing it on top.
Ingredient substitutions
Variations
By the way, the chocolate brownie cake is not only a fabulous birthday cake. But also just suitable for many other occasions. For example, Saturday afternoons are made for a delicious brownie cake… Since the brownie chocolate, as I said, is unfortunately no longer available, take instead, for example, cocoa mousse, nougat, or dark bittersweet varieties. On this blog, you will find many more chocolatey recipes. And fruity ones. Or recipes with nuts. Have a look at my cake and my brownie category!
Nutrition
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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