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Decadent brownie cake slice topped with chocolate frosting and nuts

Ultimate Brownie Cake

A rich and fudgy brownie cake that is moist, delicious, and perfect for any occasion. This cake combines bittersweet chocolate and a touch of coffee for a delightful flavor that melts in your mouth.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 2/3 cups All-Purpose Flour (sifted) Gluten-free flour blend works too.
  • 3/4 cup Natural Cocoa Powder (sifted) Can interchange with Dutch-processed cocoa.
  • 1 tsp Baking Soda Baking powder can be a suitable alternative.
  • 1/2 tsp Kosher Salt Reduce slightly if using table salt.
Wet Ingredients
  • 3/4 cup Salted Butter (melted) Can substitute with unsalted butter plus pinch of salt.
  • 1/3 cup Vegetable Oil Coconut oil can be a delightful alternative.
  • 1 cup Sugar Brown sugar will create a richer taste.
  • 2/3 cup Brown Sugar Feel free to use all granulated sugar if preferred.
  • 3 large Eggs (room temperature) Use egg substitutes if needed.
  • 1 large Egg Yolk (room temperature) Extra moisture; you can omit it.
  • 1 cup Sour Cream (room temperature) Plain yogurt can serve as a substitute.
  • 1 tbsp Vanilla Extract Replace with almond extract for a unique twist.
  • 3/4 cup Coffee (hot) Can substitute with hot water if desired.
  • 6 oz Bittersweet Chocolate (chopped) Opt for high-quality baking chocolate.
Ganache Ingredients
  • 1 cup Heavy Cream Coconut cream creates a non-dairy alternative.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips can enhance the flavor.
  • 2 tbsp Salted Butter (melted) Omit for a dairy-free option.

Method
 

Preparation
  1. Preheat your oven to 325 degrees F and spray a 10-cup bundt pan with nonstick baking spray. Set it aside.
  2. Chop the bittersweet chocolate into small pieces (about 1/2 inch) and set aside.
Mixing the Batter
  1. In a large bowl, combine the melted butter, vegetable oil, sugar, and brown sugar. Whisk together for about one minute, until the sugars begin to dissolve.
  2. Add in the eggs, egg yolk, sour cream, and vanilla extract, whisking until well combined.
  3. Sift in the all-purpose flour and cocoa powder to prevent lumps, then add baking soda and kosher salt, whisking until just combined.
  4. Pour in the hot coffee, whisking until fully incorporated. Gently fold in the chopped chocolate.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Making the Ganache
  1. To prepare the ganache, heat the heavy cream in a microwave-safe bowl for about one minute until hot.
  2. Add the semi-sweet chocolate chips and melted butter, let it sit for two minutes, then whisk until fully combined.
Finishing Touches
  1. Once the brownie cake cools, pour the ganache over the top and enjoy every slice.

Notes

Serve warm, topped with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to three days, or in the fridge for a week. Freezes well for up to three months.