Chocolate Brownie Cake
Rich and decadent, this chocolate bliss cake is a delightful treat that combines the velvety smoothness of melted chocolate with the light and airy texture of a classic cake. Topped with a dusting of cocoa powder, each slice promises a satisfyingly sweet experience.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room temperature, plus butter for pan
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 3/4 cup all-purpose flour
- 4 oz. good-quality semisweet or bittersweet chocolate, coarsely chopped
- Unsweetened cocoa powder for dusting
Instructions
- Preheat an oven to 350°F. Line an 8-inch round cake pan with a piece of aluminum foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.
- In a large bowl, using an electric mixer, beat the 8 Tbs. butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.
- Fill a saucepan or the bottom pan of a double boiler with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl or in the top of the double boiler and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.
- Pour the batter into the prepared pan, smoothing the surface with the spatula. Bake until the cake is puffed and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cake cool completely in the pan.
- Using the edges of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.
- Adapted from Williams-Sonoma <i>Two in the Kitchen</i>, by Christie Dufault &amp; Jordan Mackay (Weldon Owen, 2012).
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