This Homemade Birthday Chocolate Brownie Cake recipe is truly INSANE! We’re talking insanely good and delicious! The best! It is one of the best chocolate cakes I’ve ever had! Rich, fudgey, and full of chocolate! It’s like what would happen if a rich chocolate cake and a fudge brownie had a baby. If you’re not a chocolate lover (do they really exist?) you might want to look away.
Oh you know I like my brownies, like my Best Turtle Brownies, Chunky Peanut Butter Stuffed Brownies, and Mint Chip Brownies. And even my gluten free Almond Flour Brownies. So it shouldn’t be too shocking that I combined some of my favorite brownies and cake into one!
I made this brownie cake for my daughter’s birthday last week. She wanted lots of chocolate so she was quite the happy child! This is an easy recipe but maybe not one of my more “snappy” recipes.
This Homemade Birthday Chocolate Brownie Cake is definitely a great recipe and cake for birthdays, holidays (Christmas or Valentine’s Day would be great!), or any special occasion. If it was up to me though, I’d say this brownie cake is perfect any day!
I really did not think this cake would turn out. I mean I really did not think it would. I’m not generally one for making homemade from scratch cakes but after this, I may be making a few more in the near future.
I’ve had some cake disasters. BIG DISASTERS. But if you’re wondering how to make a brownie cake, I think this recipe will do it! I casually looked at a bunch of chocolate cake recipes and chocolate frosting recipes then just kind of made this one up as I was going along combining my favorite parts of a lot of different chocolate cake and brownie recipes.
I had every intention of going to the store that night and buying a cake so I didn’t even bother taking any photos. Why did I even bother trying to make a homemade chocolate cake you are probably asking, yes?
Well, when my daughter looked up at me and told me she wanted a HOMEMADE cake how could I possibly say no??? Trust me, I was cursing in my mind.
Ingredients
Instructions
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans (or spray pans with nonstick baking spray), then line bottoms of pans with parchment paper. Grease (or spray with nonstick baking spray) bottom of pan (dust with flour and cocoa powder if desired).
Place butter in a small saucepan over medium-high heat, stir occasionally until melted. Slowly add water, cocoa powder, and coffee into pan and stir constantly until smooth and not grainy, about 3-5 minutes. Remove from heat and cool.
Mix together flour, sugar, baking soda, and 1/4 teaspoon salt in large mixing bowl until well combined. Mix in yogurt, buttermilk, eggs, and 1 teaspoon vanilla until just combined. Mix in cooled chocolate mixture until just combined. Pour batter evenly between two pans.
Bake cakes for about 30-40 minutes or until a wooden toothpick inserted into middle of cake comes out clean. Cool slightly then remove from pans. Cool completely, then cut each cake layer in half horizontally with long serrated knife.
Place chocolate in large mixing bowl. Heat cream in large microwave-safe container in 30 second intervals until hot, about 1-2 minutes. Pour hot cream over chocolate and let stand about 5 minutes. Stir in 1 teaspoon vanilla and 1/8 teaspoon salt, and stir mixture until smooth. Place bowl over ice bath and stir ganache until cold. With an electric mixer on medium speed beat the ganache until just thick enough to spread over cake being careful to not overwhip.
Place one layer of cake on serving platter, top with frosting and spread to form thin layer. Repeat with cake layers and frosting. Frost and decorate top and sides of cake as desired. Garnish sides of cake with Oreo cookie crumbs or as desired. Store cake in refrigerator until ready to serve.
Recipe Notes
SNAPPY TIPS: Be very careful to not over mix the frosting or you'll end up with chocolate butter rather than a spreadable frosting. The frosting will harden a bit in the fridge.
SNAPPY SUBSTITUTIONS: I used dark chocolate cocoa powder for the cake and dark chocolate chips for the frosting. You can substitute different kinds of chocolate but the cake may be a lot sweeter depending on what you use.
thanks done share recipes to : https://snappygourmet.com/insane-brownie-chocolate-cake/
Oh you know I like my brownies, like my Best Turtle Brownies, Chunky Peanut Butter Stuffed Brownies, and Mint Chip Brownies. And even my gluten free Almond Flour Brownies. So it shouldn’t be too shocking that I combined some of my favorite brownies and cake into one!
I made this brownie cake for my daughter’s birthday last week. She wanted lots of chocolate so she was quite the happy child! This is an easy recipe but maybe not one of my more “snappy” recipes.
This Homemade Birthday Chocolate Brownie Cake is definitely a great recipe and cake for birthdays, holidays (Christmas or Valentine’s Day would be great!), or any special occasion. If it was up to me though, I’d say this brownie cake is perfect any day!
I really did not think this cake would turn out. I mean I really did not think it would. I’m not generally one for making homemade from scratch cakes but after this, I may be making a few more in the near future.
I’ve had some cake disasters. BIG DISASTERS. But if you’re wondering how to make a brownie cake, I think this recipe will do it! I casually looked at a bunch of chocolate cake recipes and chocolate frosting recipes then just kind of made this one up as I was going along combining my favorite parts of a lot of different chocolate cake and brownie recipes.
I had every intention of going to the store that night and buying a cake so I didn’t even bother taking any photos. Why did I even bother trying to make a homemade chocolate cake you are probably asking, yes?
Well, when my daughter looked up at me and told me she wanted a HOMEMADE cake how could I possibly say no??? Trust me, I was cursing in my mind.
Ingredients
- Cake:
- 3/4 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened dark cocoa powder
- 1 teaspoon instant coffee
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- Whipped Ganache Frosting:
- 24 ounces dark chocolate chopped or 2 (12oz) bags dark chocolate chips
- 3 cups heavy cream
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Garnish: (optional)
- Oreo cookie crumbs (or mini chocolate chips, shaved chocolate, chopped nuts)
Instructions
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans (or spray pans with nonstick baking spray), then line bottoms of pans with parchment paper. Grease (or spray with nonstick baking spray) bottom of pan (dust with flour and cocoa powder if desired).
Place butter in a small saucepan over medium-high heat, stir occasionally until melted. Slowly add water, cocoa powder, and coffee into pan and stir constantly until smooth and not grainy, about 3-5 minutes. Remove from heat and cool.
Mix together flour, sugar, baking soda, and 1/4 teaspoon salt in large mixing bowl until well combined. Mix in yogurt, buttermilk, eggs, and 1 teaspoon vanilla until just combined. Mix in cooled chocolate mixture until just combined. Pour batter evenly between two pans.
Bake cakes for about 30-40 minutes or until a wooden toothpick inserted into middle of cake comes out clean. Cool slightly then remove from pans. Cool completely, then cut each cake layer in half horizontally with long serrated knife.
Place chocolate in large mixing bowl. Heat cream in large microwave-safe container in 30 second intervals until hot, about 1-2 minutes. Pour hot cream over chocolate and let stand about 5 minutes. Stir in 1 teaspoon vanilla and 1/8 teaspoon salt, and stir mixture until smooth. Place bowl over ice bath and stir ganache until cold. With an electric mixer on medium speed beat the ganache until just thick enough to spread over cake being careful to not overwhip.
Place one layer of cake on serving platter, top with frosting and spread to form thin layer. Repeat with cake layers and frosting. Frost and decorate top and sides of cake as desired. Garnish sides of cake with Oreo cookie crumbs or as desired. Store cake in refrigerator until ready to serve.
Recipe Notes
SNAPPY TIPS: Be very careful to not over mix the frosting or you'll end up with chocolate butter rather than a spreadable frosting. The frosting will harden a bit in the fridge.
SNAPPY SUBSTITUTIONS: I used dark chocolate cocoa powder for the cake and dark chocolate chips for the frosting. You can substitute different kinds of chocolate but the cake may be a lot sweeter depending on what you use.
thanks done share recipes to : https://snappygourmet.com/insane-brownie-chocolate-cake/
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