Brownie Cake

Ingredients:

For the Brownie Base:

1 cup of unsalted butter (that’s about 230 grams)
8 ounces (225g) of dark chocolate, chopped up
1 ½ cups (300g) of sugar
4 large eggs (room temperature is best)
1 teaspoon of vanilla extract
1 cup (120g) of all-purpose flour
¼ cup (30g) of unsweetened cocoa powder
1 teaspoon of salt
½ teaspoon of baking powder

For the Ganache:

8 ounces (225g) of semi-sweet chocolate, finely chopped
1 cup (240ml) of heavy cream
2 tablespoons of unsalted butter
Optional Toppings:

Fresh berries (like raspberries or strawberries)
Whipped cream
Crushed nuts (walnuts or pecans are great)
Chocolate shavings or sprinkles
Instructions:
Step 1: Make the Brownie Batter

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to make sure nothing sticks.

In a medium saucepan, melt the butter and dark chocolate over low heat. Keep stirring until it’s smooth, then take it off the heat and let it cool down a bit.

In a separate large bowl, whisk together the sugar, eggs, and vanilla extract. You want the mixture to turn a little pale and fluffy – about 2-3 minutes of whisking should do it.

Slowly pour the melted chocolate into the egg mixture, gently stirring to combine. Then, sift in the flour, cocoa powder, salt, and baking powder. Fold everything together with a spatula until it’s just mixed. Don’t overdo it – you want to stop as soon as it’s smooth.

Step 2: Bake the Cake

Pour the batter into your prepared cake pan, smoothing out the top with a spatula.

Bake for 30-35 minutes, but keep an eye on it. You want a toothpick or skewer inserted into the center to come out with a few moist crumbs, but not wet batter.

Let the cake cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely.

Step 3: Make the Ganache

Heat the heavy cream in a small saucepan over medium heat. Don’t let it boil – just heat it until it’s simmering around the edges.

Put the chopped semi-sweet chocolate in a bowl and pour the hot cream over it. Let it sit for a couple of minutes, then stir until the chocolate melts and it’s nice and smooth. Stir in the butter to give it a glossy finish.

Step 4: Assemble the Cake

Once the brownie cake is completely cool, pour the ganache over the top. Let it drip down the sides for a beautiful, luscious finish. If needed, use a spatula to help spread it evenly.

Now comes the fun part – toppings! Add some fresh berries, sprinkle crushed nuts, or go classic with whipped cream. Chocolate shavings also make it extra fancy.

Tips for the Perfect Brownie Cake:
If you like your brownies extra fudgy, bake it for a little less time. You want it just set, so when you stick a toothpick in, it comes out with a few sticky crumbs.
The quality of your chocolate really makes a difference here, so try to use a good one!
Make sure your cake is fully cooled before pouring the ganache, or it might melt and slide off.
Serving Suggestions: This Brownie Cake is amazing on its own, but if you want to go all out, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy every bite – it’s rich, chocolatey, and perfect for any occasion!

Lina