Dark Chocolate Brownie Cake Recipe
Servings 10 slices
Calories 370kcal
Ingredients
- 7 oz dark chocolate, 70% cocoa or higher chopped
- 1/2 cup unsalted butter cut into pieces
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp fine salt
- 1/4 tsp baking powder
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper. Set aside.
- In a heatproof bowl set over a pot of barely simmering water (or in the microwave in 30-second bursts), melt the dark chocolate and butter together, stirring until smooth. Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk together the sugar and eggs vigorously for about 1 to 2 minutes, until the mixture is slightly pale and thickened. Add the vanilla extract and whisk again.
- Pour the cooled chocolate mixture into the egg mixture and stir to combine. Sift in the flour, cocoa powder, salt, and baking powder. Fold gently until just combined — do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until the edges are set and the center has a slight jiggle but is no longer liquid. A toothpick inserted in the center should come out with moist crumbs.
- Let the cake cool in the pan for at least 30 minutes before removing. Slice and serve as-is, or with your toppings of choice.
Notes
For an extra fudgy result, bake closer to 30 minutes. Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.