New recipes

Brownie Chocolate Cake

Brownie Chocolate Cake

Today, for my birthday, I serve you a delicious and chocolate cake. I apologize for the delay.

  • 250 g butter
  • 4 eggs
  • 250 g chocolate with hazelnuts
  • 150 g of flour
  • 300 g sugar
  • 1 tablespoon black cocoa
  • 1 ampoule of rum essence


  • 200 g liquid cream
  • 200 g dark chocolate
  • 2 teaspoons sugar
  • 1 teaspoon black cocoa
  • 1 plic ness

Servings: -

Preparation time: less than 60 minutes

Brownie Chocolate Cake RECIPE PREPARATION:

Melt the chopped chocolate and butter over low heat. They step aside.

Beat the whole eggs with the sugar until a froth is obtained. Then mix with melted chocolate and butter, sifted flour and rum essence. Homogenize the composition well and pour into the 25/35 cm tray lined with baking paper. Bake on the right heat for about 20-25 minutes. Let it cool.

For the cream, melt the chocolate in the liquid cream together with the cocoa, sesame and sugar. Cool in the fridge then froth a little with the mixer. Spread over the cake.

Leave to cool for 0 hours after which you can portion and garnish as desired.

Good appetite!

Chocolate Chip Bundt Cake

Here & rsquos a simple variation for those craving just a bit more chocolate in their chocolate fudge brownie Bundt cake. Add chocolate chips or chopped chocolate.

You can use regular or mini, whatever you have on hand, and fold in about a cup just before you & rsquore finished mixing the cake batter.

How to Transport Cake

If you & rsquore transporting your cake any further than from your counter to the table, then you & rsquoll want to make sure both the cake and the glaze are completely cooled. A firm cake can handle more bumps and will slide less than a warm, fresh cake.

If you have a cake carrier or cake box, all the better. Make sure your carrier has some clearance so your chocolate glaze for Bundt cake doesn & rsquot touch the top or sides.

Recipe Summary

  • nonstick cooking spray
  • 1 (18 ounce) package fudge brownie mix
  • 1 (15.25 ounce) package devil's food cake mix
  • 1 ¼ cups cold brewed coffee
  • 1 cup oil
  • 4 large eggs
  • ½ cup heavy whipping cream
  • 1 (6 ounce) package semisweet chocolate chips

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt & reg) with nonstick spray.

Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl beat with an electric mixer until well combined. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.

Recipe Summary

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 4 eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • ½ cup water
  • 2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. To beat into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Brownie Bundt Cake

Attention all chocolate lovers: I & # 8217d like to introduce you to your new favorite cake & # 8230..the Chocolate Brownie Bundt Cake!

Awhile back, my friend Stacey shared a photo of a chocolate cake she & # 8217d made, and mentioned it was a chocolate brownie cake. Of course I was intrigued and immediately asked her to share the recipe.

I quickly learned where the cake got it & # 8217s name. It & # 8217s simply two boxed mixes combined into one & # 8211a chocolate cake mix and a brownie mix. Of course, you'll need to add some eggs and oil, but that's really all there is to it.

Stacey said, & # 8220I have made this in all kinds of pans, as cupcakes, and it & # 8217s is awesome every time! It & # 8217s not a fluffy cake, of course, but is more rich and dense. & # 8221

Boy is it ever rich and dense & # 8211and that & # 8217s even before you add the chocolate ganache glaze! This is truly one of the best chocolate cakes I've ever made or eaten.

I did make one little addition to Stacey & # 8217s recipe & # 8211a cup of mini chocolate chips. I figured I & # 8217d go all in on the chocolate, and it was definitely the right decision.

Besides being so easy to make, this cake will stay moist for days. Just keep it covered on the countertop. You can refrigerate any leftover cake, but I find that tends to dry cakes out a tad, so I try not to refrigerate unless absolutely necessary.

For the best flavor and texture, be sure to bring refrigerated cake back to room temperature before serving.

Like Stacey said, you can use just about any pan, including a 9 & # 21513, or 2-3 round pans for a layer cake. I love the presentation of a bundt cake, so that's what I opted for.

If you & # 8217d like a little something to cut the richness of this cake, vanilla ice cream and fresh berries are both good options. However you serve this Chocolate Brownie Bundt Cake it & # 8217s going to be a hit!

  • ¾ cup chocolate-hazelnut spread (such as Nutella®)
  • 1 tablespoon chocolate-hazelnut spread (such as Nutella®)
  • 7 ounces dark chocolate, chopped into small chunks
  • ½ cup butter
  • 1 tablespoon butter
  • 5 eggs, separated
  • ⅔ cup packed brown sugar
  • 1 ¾ cups almond meal

Preheat oven to 300 degrees F (150 degrees C).

Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water stir until melted, 3 to 5 minutes. Allow to cool slightly.

Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture mix in ground almonds.

Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.

If you want to change these red velvet chocolate brownie cake you can:
● Instead of using chocolate chips, you can use white chocolate chips.
● If you are using these for a special occasion, cut the pieces out with a cookie cutter. For example, for Valentine & # 8217s Day, use a heart-shaped cookie cutter.

What is a Cake

Cake is a sweet baked dessert they were introduced as modifications of bread, but in the present world, the word cake covers a whole range of desserts. The basic ingredients of a cake include flour, sugar, eggs, butter or oil and leavening agents such as baking soda or baking powder. Additional ingredients like fruits, nuts, chocolate, flavors are often added to cakes. Frosting and icing are used to decorate outside of the cake.

Cakes are often considered to be a celebratory desert. We eat cake on various happy occasions like birthdays, wedding and anniversaries. Though cake making was a complicated task in the old days, nowadays even an amateur cook can bake a simple cake due to the modern equipment and recipes.

There are numerous cake recipes, cake types some cakes are simple while some others are elaborate and complex. Some varieties of cake include butter cake, sponge cake, chocolate cake, coffee cake, fruit cake, etc.

Chocolate Fudge Brownie Cake

Easy desserts are my thing. Making easy desserts allows me more time for my family. Occasionally, I like to take more time spending it in my kitchen making desserts from scratch. During the summer months and especially during the holidays, I really like the simplicity of making quick, uncomplicated desserts. This recipe is one of those since it is quick and easy. You will not need much time to make this awesome dessert.

For years, I would head to the grocery and pay for over-priced bakery cakes, pies, cupcakes, and cookies. Now, when cake and brownie mixes are on sale, I stock up the pantry. I can grab something from the pantry and whip up a tasty after dinner dessert quite quickly.

Chocolate desserts are always some of our favorites. The entire family always likes chocolate so this Chocolate Fudge Brownie Cake is perfect for feeding my crew, not a single one of them complains, ha ha!

This recipe just requires a couple of boxed mixes with some modifications and store bought frosting. I used the same heat and pour frosting idea that I used with one of our other favorite desserts, Boston Cream Poke Cake.

This brownie cake is moist and super rich… Perfect for a chocolate lover. It looks and tastes like it came from the bakery. I like that it costs quite a bit less to make right at home with just a few minutes time.

Since everyone in my family loved this one, I went through quite a bit of milk. My boys were actually fighting for the last piece. I had a few requests for me to make another for dessert again for our weekend grill out.

Grab yourself a chocolate cake mix, a fudge brownie mix, store bought chocolate frosting, some eggs, and butter to make this deliciousness. This is one of those recipes that will make for a perfect picnic or even holiday dessert.

1 box Dark Chocolate Cake Mix
1 box Dark Fudge Brownie Mix
4 Eggs
1 cup melted Butter (about 1 1/2 sticks)
1 1/2 cup Water
1 can Duncan Hines Dark Chocolate Fudge Creamy Homestyle Frosting

Preheat oven to 350.
Generously grease a bundt pan. Set aside.
In a large bowl, mix together all ingredients, except frosting, until blended.
Pour into prepared pan and bake for 50-55 minutes or until toothpick inserted in center comes out clean.
Allow to cool completely.
Invert from pan onto serving plate.
Open frosting and remove metal liner.
Microwave for 15 seconds and stir. Repeat until frosting is pourable.
Pour over cake allowing drizzles of frosting to run down sides.

Chocolate Brownie Cake

Yield: 6-8 generous servings

Prep Time: 10 min

Cook Time: 25 min


  • 1/2 cup (100 g) unsalted butter
  • 1 cup (200 g) soft brown sugar
  • 125 g (4 and 1/2 oz) chocolate (dark / bittersweet), chopped
  • 1 tbsp maple syrup or golden syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup (100 g) all-purpose flour
  • fresh fruit, icing sugar, whipped cream (or even ice cream!) to serve


  1. Preheat the oven to 350 F or 180 C and grease an 8 inch (20 cm) cake tin with butter and then dust with flour (you could also use a square tin for regular-shaped brownies).
  2. To a medium sized saucepan over medium heat, add the butter, sugar, chocolate and maple syrup.
  3. Melt until smooth, then take off the heat and cool slightly. This step can also be done using a microwave - place the ingredients in a heat-proof bowl and microwave stirring very 30 seconds to 1 minute.
  4. Whisk in the eggs and vanilla, followed by the baking soda, salt, cocoa powder and flour.
  5. Pour into the prepared tin and bake for 20-25 min. This cake can be served cold out of the fridge or warm, with fresh fruit, icing sugar and whipped cream or creme fraiche.

If you're looking for a cocoa-based brownie recipe that is richer, darker and just as fudgy, check out my all-purpose fudge brownie recipe. And if you're looking for a densely rich brownie that tastes like biting into the best chocolate bar, check out this bakery-style brownie recipe.

On the other hand, if you & # 8217re not a huge chocolate person, you might want to give blondies, (a brownie & # 8217s less intense, lighter sister) a try!