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Decadent Brownie Cake Recipe

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4.5 from 93 reviews

This decadent Brownie Cake recipe combines the rich, fudgy texture of classic brownies with the soft, tender crumb of a cake. Featuring layers made from cocoa powder, buttermilk, and a mix of baking soda and powder, this dessert is moist, chocolatey, and perfect for any occasion. The addition of hot water enhances the cocoa flavor, while the dual layers add a delightful texture contrast.

Ingredients

Scale

Dry Ingredients for Cake Batter

  • 2 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1 tsp Baking soda
  • 2 tsp Baking powder
  • 1 tsp Salt

Wet Ingredients for Cake Batter

  • 1 3/4 cup White granulated sugar
  • 4 Large eggs (room temperature)
  • 1 cup Oil (canola or vegetable oil)
  • 1 tsp Pure vanilla extract
  • 1 cup Buttermilk (room temperature)
  • 1 cup Hot water (steaming)

Brownie Layer Ingredients

  • 1 cup White granulated sugar
  • 2 Large eggs
  • 1/4 cup Unsalted butter (melted)
  • 1/4 cup Oil
  • 1 tsp Pure vanilla extract
  • 1/3 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder

Instructions

  1. Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This ensures even distribution and a light texture in the cake layer.
  2. Mix Wet Ingredients for Cake: In a separate bowl, whisk together the white granulated sugar, eggs, oil, vanilla extract, and buttermilk until smooth and well combined. Gradually add the hot steaming water while mixing to dissolve the sugar and enhance the cocoa flavor, resulting in a smooth batter.
  3. Combine Cake Batter: Slowly incorporate the dry ingredient mixture into the wet ingredients, blending gently just until no dry pockets remain. Be careful not to overmix to maintain a tender crumb.
  4. Prepare Brownie Batter: In another bowl, combine the white granulated sugar, eggs, melted unsalted butter, oil, and vanilla extract, whisking well for a rich and glossy mixture.
  5. Add Dry Ingredients to Brownie Batter: Gently fold in the all-purpose flour and unsweetened cocoa powder into the brownie batter until combined, forming a thick and fudgy consistency.
  6. Assemble the Cake: Pour the cake batter evenly into a greased cake pan. Spoon the brownie batter carefully over the cake batter, creating a layered effect for textural contrast.
  7. Bake the Brownie Cake: Preheat the oven to 350°F (175°C). Bake the assembled cake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep the brownie layer fudgy.
  8. Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before cutting. This ensures neat slices and allows the layers to set properly.

Notes

  • Use room temperature eggs and buttermilk to achieve a smoother batter and better rise.
  • Steaming hot water intensifies the cocoa flavor and helps dissolve the sugar effectively.
  • Do not overmix the batter to avoid a dense cake.
  • Check doneness with a toothpick rather than relying strictly on time, as oven temperatures vary.
  • Grease the cake pan thoroughly or line with parchment paper to prevent sticking.
  • For extra richness, consider adding chocolate chips to the brownie layer before baking.

Keywords: brownie cake, chocolate cake, fudgy brownies, layered dessert, chocolate dessert

Find it online: https://kitchenbynora.com/decadent-brownie-cake-recipe/