Indulge in Decadence: The Ultimate Double Chocolate Brownie Cake Recipe

Is there anything more comforting and satisfying than a rich, fudgy, chocolatey brownie? What about a brownie… in cake form? This Double Chocolate Brownie Cake recipe takes everything you love about brownies – the intense chocolate flavor, the gooey center, the slightly crisp edges – and elevates it into a stunning cake that’s perfect for any occasion. Whether you’re celebrating a birthday, need a dessert for a potluck, or simply craving a chocolate fix, this cake will not disappoint.

This recipe isn’t just about throwing ingredients together; it’s about creating a symphony of chocolate flavors and textures. We’re using both melted chocolate and cocoa powder for a deeply intense chocolate experience, and we’re paying close attention to baking time to ensure that perfect fudgy center.

## Why This Recipe Works

* **Double the Chocolate, Double the Fun:** The combination of melted chocolate and cocoa powder provides a multifaceted chocolate flavor that’s both rich and complex.
* **Fudgy vs. Cakey:** We’re aiming for a fudgy center with slightly crisp edges. The key is to not overbake the cake. A toothpick inserted into the center should come out with moist crumbs attached.
* **Simple Ingredients, Big Flavor:** This recipe uses readily available ingredients, so you can whip it up whenever the chocolate craving hits.
* **Versatile:** This cake is delicious on its own, but it’s also fantastic with a scoop of ice cream, a drizzle of chocolate sauce, or a dusting of powdered sugar.

## Ingredients You’ll Need

* **Unsalted Butter:** Using unsalted butter allows you to control the amount of salt in the recipe. If you only have salted butter, reduce the amount of salt in the recipe by half.
* **Semi-Sweet Chocolate:** Choose a high-quality semi-sweet chocolate for the best flavor. I recommend using a chocolate with a cocoa percentage of around 60-70%.
* **Granulated Sugar:** Adds sweetness and helps to create a tender crumb.
* **Brown Sugar:** Adds moisture and a caramel-like flavor.
* **Eggs:** Bind the ingredients together and add richness.
* **Vanilla Extract:** Enhances the chocolate flavor.
* **All-Purpose Flour:** Provides structure to the cake.
* **Cocoa Powder:** Use unsweetened cocoa powder for an intense chocolate flavor. Dutch-processed cocoa powder will give a darker, richer flavor.
* **Baking Powder:** Helps the cake to rise.
* **Salt:** Enhances the flavor of the other ingredients.
* **Espresso Powder (Optional):** A small amount of espresso powder intensifies the chocolate flavor. If you don’t have espresso powder, you can omit it.
* **Hot Water:** Helps to bloom the cocoa powder, enhancing its flavor.

## Equipment

* **9-inch Springform Pan:** A springform pan makes it easy to remove the cake without damaging it. If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper.
* **Mixing Bowls:** You’ll need a few mixing bowls for combining the wet and dry ingredients.
* **Whisk:** For whisking together the dry ingredients.
* **Rubber Spatula:** For folding the ingredients together.
* **Measuring Cups and Spoons:** For accurate measuring.
* **Electric Mixer (Optional):** An electric mixer can be helpful, but it’s not necessary. You can easily mix the batter by hand.

## Step-by-Step Instructions

**Prep Time:** 20 minutes
**Cook Time:** 35-40 minutes
**Total Time:** 55-60 minutes

**Yields:** 12 servings

### Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray. Line the bottom of the pan with parchment paper. This will ensure that the cake doesn’t stick and will make it easier to remove.

### Step 2: Melt the Chocolate and Butter

In a heat-safe bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and semi-sweet chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.

**Tips for Melting Chocolate:**

* Make sure the bowl doesn’t touch the water when melting chocolate over a saucepan. This can cause the chocolate to seize.
* If using the microwave, heat in 30-second intervals, stirring in between, to prevent burning.

### Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy. This will take about 2-3 minutes.

### Step 4: Add Melted Chocolate Mixture

Pour the slightly cooled melted chocolate mixture into the sugar mixture and mix until well combined.

### Step 5: Bloom the Cocoa Powder

In a small bowl, whisk together the cocoa powder and hot water until a smooth paste forms. This process, called blooming, enhances the flavor of the cocoa powder.

### Step 6: Add Cocoa Paste to Batter

Add the cocoa paste to the chocolate mixture and mix until well combined.

### Step 7: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder (if using).

### Step 8: Gradually Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay.

### Step 9: Pour Batter into Pan

Pour the batter into the prepared springform pan and spread evenly.

### Step 10: Bake

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be set, but the center should still be slightly fudgy.

### Step 11: Cool

Let the cake cool in the pan for 15-20 minutes before releasing the springform pan and transferring the cake to a wire rack to cool completely.

### Step 12: Decorate (Optional)

Once the cake is completely cool, you can decorate it as desired. Some popular options include:

* Dusting with powdered sugar
* Drizzling with chocolate sauce
* Adding a scoop of ice cream
* Frosting with chocolate buttercream
* Topping with fresh berries

## Tips for the Perfect Double Chocolate Brownie Cake

* **Use High-Quality Chocolate:** The quality of your chocolate will directly impact the flavor of the cake. Choose a high-quality semi-sweet chocolate that you enjoy eating on its own.
* **Don’t Overbake:** Overbaking will result in a dry cake. The cake is done when a toothpick inserted into the center comes out with moist crumbs attached.
* **Let it Cool Completely:** Allow the cake to cool completely before decorating or serving. This will allow the flavors to meld and the cake to set properly.
* **Adjust Sugar to Your Preference:** If you prefer a less sweet cake, you can reduce the amount of sugar slightly.
* **Add Nuts or Chocolate Chips:** For extra flavor and texture, you can add chopped nuts or chocolate chips to the batter.
* **Use a Water Bath (Optional):** For an even more fudgy texture, you can bake the cake in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil. Place the pan in a larger baking dish and fill the baking dish with hot water until it comes halfway up the sides of the springform pan. Bake as directed.

## Variations

* **Peanut Butter Swirl:** Swirl peanut butter into the batter before baking for a delicious peanut butter and chocolate combination.
* **Mint Chocolate:** Add a few drops of peppermint extract to the batter for a refreshing mint chocolate flavor.
* **Salted Caramel:** Drizzle salted caramel sauce over the cake after baking for a sweet and salty treat.
* **Espresso Glaze:** Make an espresso glaze by whisking together powdered sugar, strong brewed coffee, and a pinch of salt. Drizzle over the cake after it has cooled.
* **White Chocolate Chips:** Add white chocolate chips to the batter for a contrast of flavors.

## Serving Suggestions

This Double Chocolate Brownie Cake is delicious on its own, but it’s also fantastic with a variety of toppings and accompaniments. Here are a few serving suggestions:

* **With Ice Cream:** A scoop of vanilla, chocolate, or coffee ice cream is the perfect complement to the rich chocolate flavor of the cake.
* **With Whipped Cream:** A dollop of freshly whipped cream adds a light and airy touch.
* **With Fresh Berries:** Fresh berries, such as raspberries, strawberries, or blueberries, add a burst of freshness and acidity.
* **With Chocolate Sauce:** Drizzle with chocolate sauce for an extra dose of chocolate.
* **With Caramel Sauce:** Drizzle with caramel sauce for a sweet and salty treat.
* **With a Cup of Coffee:** Enjoy a slice of cake with a cup of coffee or tea for a perfect afternoon treat.

## Storage Instructions

* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
* **Freezer:** Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

## Make-Ahead Tips

* **Batter:** The batter can be made up to 24 hours in advance. Store it in the refrigerator in an airtight container. Let the batter come to room temperature before baking.
* **Cake:** The baked cake can be made up to 2 days in advance. Store it in an airtight container at room temperature or in the refrigerator. Decorate the cake just before serving.

## Double Chocolate Brownie Cake Recipe

**Yields:** 12 servings
**Prep time:** 20 minutes
**Cook time:** 35-40 minutes

### Ingredients

* 1 cup (2 sticks) unsalted butter, cut into cubes
* 8 ounces semi-sweet chocolate, chopped
* 1 1/2 cups granulated sugar
* 1/2 cup packed light brown sugar
* 4 large eggs
* 2 teaspoons vanilla extract
* 1 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon espresso powder (optional)
* 1/2 cup hot water

### Equipment

* 9-inch springform pan
* Mixing bowls
* Whisk
* Rubber spatula
* Measuring cups and spoons
* Electric mixer (optional)

### Instructions

1. **Preheat oven to 350°F (175°C).** Grease and line a 9-inch springform pan with parchment paper.
2. **Melt butter and chocolate:** In a heat-safe bowl over simmering water or in the microwave, melt butter and chocolate until smooth. Let cool slightly.
3. **Combine wet ingredients:** In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until light and fluffy.
4. **Add melted chocolate mixture:** Pour melted chocolate into the sugar mixture and mix well.
5. **Bloom cocoa powder:** In a small bowl, whisk together cocoa powder and hot water until smooth.
6. **Add cocoa paste:** Add cocoa paste to the chocolate mixture and mix well.
7. **Combine dry ingredients:** In a separate bowl, whisk together flour, baking powder, salt, and espresso powder (if using).
8. **Gradually add dry ingredients:** Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix.
9. **Pour batter into pan:** Pour batter into the prepared pan and spread evenly.
10. **Bake:** Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
11. **Cool:** Let cool in the pan for 15-20 minutes, then release and cool completely on a wire rack.
12. **Decorate (Optional):** Decorate as desired.

## Nutrition Information (Approximate per serving)

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 100-120mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 5-7g

*Note: Nutritional information is approximate and can vary based on specific ingredients and serving size.*

## Conclusion

This Double Chocolate Brownie Cake is a truly decadent and satisfying dessert that’s perfect for any occasion. With its rich chocolate flavor, fudgy center, and slightly crisp edges, it’s sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of chocolate heaven! Enjoy!