If you’ve ever been torn between the chewy richness of a brownie and the soft, airy texture of a chocolate cake, this Brownie Chocolate Cake is here to solve your dilemma. This dessert combines the best elements of both treats, offering a fudgy, chocolate-laden centre with a slightly crisp edge and a light, cake-like crumb.
Whether it’s a special celebration or a cosy weeknight dessert, this cake fits right in. The cake is packed with real cocoa powder and chocolate chips for that deep, satisfying chocolate flavour, with just the right balance of sweetness.
Plus, it’s versatile—dress it up with a ganache topping for an elegant look or keep it simple with a dusting of powdered sugar. It’s easy to prepare, and every slice delivers pure indulgence. Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray.
Line the bottom with parchment paper to ensure the cake releases easily after baking. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Use a sifter to prevent lumps and to evenly distribute the ingredients. Set this mixture aside; you’ll add it to the wet ingredients later.
In a large mixing bowl, combine the melted butter, vegetable oil, granulated sugar, and brown sugar. Whisk them together until smooth and glossy. The combination of butter and oil gives the cake a moist, tender texture while keeping the edges chewy like a brownie.
Crack the eggs into the bowl, one at a time, whisking thoroughly after each addition. This helps incorporate air, which will give the cake its light structure. Stir in the vanilla extract for a warm, aromatic flavour. Gradually add the dry ingredients to the wet mixture in three batches, folding gently with a spatula.
Be careful not to overmix—stop as soon as the batter is uniform and no streaks of flour remain. Overmixing can make the cake dense and tough. Gently fold in the chocolate chips or chunks, spreading them evenly throughout the batter. These will melt slightly during baking, creating gooey pockets of chocolate.
Pour the batter into your prepared pan. Use a spatula to spread it evenly and smooth the surface. The batter will be thick, so take your time to ensure an even layer for consistent baking. Place the pan on the centre rack of your preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs (not wet batter).
This is the key to achieving the fudgy, brownie-like texture. Avoid overbaking, as this can dry out the cake. Once baked, remove the pan from the oven and let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then transfer it to a wire rack to cool completely. Cooling is essential for the flavours to develop and for the cake to set properly.
Expert Tips for Success;
Room Temperature Ingredients: Using room-temperature eggs ensures they blend smoothly into the batter, helping achieve an even texture.
Prevent Overmixing: Stir the batter only until combined to avoid overworking the gluten in the flour, which can make the cake dense.
Baking Time: Start checking at 30 minutes. The cake should look set on top but still jiggle slightly in the middle when gently shaken. It will continue to firm up as it cools.
Moisture Hack: Place a shallow pan of water on the bottom oven rack during baking. The steam helps keep the cake moist.
Customization Ideas and Variations;
Nutty Addition: Stir in 1/2 cup of chopped walnuts, pecans, or almonds for added crunch.
Dairy-Free Option: Replace the butter with an equal amount of coconut oil and use dairy-free chocolate chips.
Extra Flavor: Add 1 teaspoon of espresso powder or a pinch of cinnamon to deepen the chocolate flavour.
Fruity Twist: Swirl 2-3 tablespoons of raspberry or caramel sauce into the batter before baking for a flavour twist.
Gluten-Free Version: Use a gluten-free all-purpose flour blend (1:1 ratio) for a gluten-free dessert.
Serving Suggestions;
Classic: Dust the cake with powdered sugar for a simple, elegant look.
Decadent: Drizzle with warm chocolate ganache or caramel sauce for an indulgent treat.
Ice Cream Pairing: Serve slices warm with a scoop of vanilla or salted caramel ice cream.
Fruity Freshness: Add fresh strawberries, raspberries, or a dollop of whipped cream for a lighter touch.
Storage, Reheating, and Make-Ahead Tips;
Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If refrigerating, bring to room temperature before serving.
Reheating: Warm individual slices in the microwave for 10-15 seconds to revive their gooey texture.
Freezing: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Make-Ahead: Bake the cake a day in advance for convenience. The flavours deepen and improve after resting overnight.
This Brownie Chocolate Cake is a dessert that truly delivers on all fronts—rich, moist, and satisfyingly chocolatey. Whether you’re looking for a treat to share with friends or a sweet escape for yourself, this cake is guaranteed to impress.
Give it a try, and don’t be surprised if you find yourself baking it again and again. Go ahead and take that first bite—you deserve it.
Ingredients;
- All-purpose flour: 1 cup (125 g)
- Unsweetened cocoa powder: 1/3 cup (35 g)
- Granulated sugar: 1 cup (200 g)
- Brown sugar: 1/2 cup (100 g)
- Butter (unsalted): 1/2 cup (115 g), melted and slightly cooled
- Vegetable oil: 1/4 cup (60 ml)
- Eggs: 2 large
- Vanilla extract: 1 1/2 tsp
- Salt: 1/2 tsp
- Baking powder: 1 tsp
- Semi-sweet chocolate chips or chunks: 1/2 cup (90 g)