Chocolate Brownie Cake
Ingredients
Brownie Cake
-
2
cups
all purpose flour
-
1
teaspoon
baking powder
-
1 ½
teaspoons
salt
-
¾
cup
unsalted butter, cubed
-
6
ounces
bittersweet chocolate, chopped and divided
-
1
cup
unsweetened cocoa powder, sifted
-
½
cup
hot coffee
-
1 ¼
cups
granulated sugar
-
⅔
cup
light brown sugar, packed
-
⅓
cup
vegetable oil
-
5
large
eggs, room temperature
-
½
cup
plain Greek yogurt or sour cream, room temperature
-
1
tablespoon
vanilla extract
Ganache
-
½
cup
heavy cream
-
1
cup
semi-sweet chocolate chips
Instructions
- Flour and grease a 10-cup bundt pan and set aside.
- Preheat the oven to 325°F.
- Melt butter and 4 ounces of chocolate in a double boiler, stirring until smooth.
- Add cocoa and hot coffee to the melted mixture and stir until combined.
- Whisk in granulated sugar and brown sugar until well mixed.
- Add vegetable oil and whisk to combine.
- Incorporate eggs one at a time, whisking after each addition.
- Mix in Greek yogurt and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Fold the dry ingredients into the chocolate mixture until just combined.
- Add remaining chopped chocolate and mix gently.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour and 10 minutes or until a skewer comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then invert onto a cooling rack.
- Heat heavy cream until very hot, then pour over chocolate chips and let sit for 5 minutes.
- Stir the chocolate mixture until smooth and drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
615
Total fat
36g
Total carbohydrates
69g
Total protein
9g
Sodium
337mg
Cholesterol
121mg
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