Indulge in the rich flavors of Chocolate Brownie Cake With Double Chocolate Frosting, a delightful dessert that combines a fudgy brownie base with a luscious chocolate frosting. Perfect for any occasion, it’s a treat that both chocolate lovers and casual dessert fans will adore.
When making the Chocolate Brownie Cake, consider using high-quality chocolate for the best flavor. If you’re in a pinch, you could substitute the unsweetened chocolate with more cocoa powder and a bit of additional fat, like oil or butter. For dietary restrictions, you can use alternatives like almond flour instead of regular flour for a gluten-free option, and for a dairy-free version, replace butter with a vegan alternative.
Brownies & Bars
Chocolate Brownie Cake With Double Chocolate Frosting Recipe
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1 1/4 cups white sugar
- 3 eggs, separated
- 1 1/2 teaspoons vanilla
- 3 ounces unsweetened chocolate, melted & cooled
- 6 tablespoons milk
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, melted & cooled
- 1/2 cup unsweetened cocoa
- 3 cups powdered sugar, sifted
- 3-4 tablespoons milk
Instructions
- Stir or whisk together 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl and set aside.
- In a large bowl, cream 6 tablespoons of softened butter with 1 1/4 cups white sugar until light and fluffy.
- Add the egg yolks, one at a time, beating well after each addition.
- Mix in 1 1/2 teaspoons vanilla and the melted unsweetened chocolate, blending well until smooth.
- Gradually add the dry mixture alternately with 6 tablespoons of milk, making sure to beat well after each addition to combine thoroughly.
- In another clean bowl, with dry beaters, whip the egg whites until they are foamy, then add 1/4 cup sugar and continue beating until the egg whites reach firm, glossy peaks.
- Gently fold half of the whipped egg whites into the batter, followed by the remaining whites until fully incorporated.
- Pour the batter into a greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester inserted into the center comes out clean.
- While the cake is cooling, in a large bowl, cream 1/2 cup of softened butter until light and fluffy.
- Add 2 teaspoons vanilla, 1/4 teaspoon salt, and the melted semisweet chocolate, mixing well to combine.
- Sift in the 1/2 cup of unsweetened cocoa and beat again until smooth.
- Gradually add the 3 cups of sifted powdered sugar, 1/2 cup at a time, beating well after each addition until creamy.
- Stir in 3 to 4 tablespoons of milk until the frosting reaches your desired spreading consistency.
- Once the cake is cool, generously frost it with the chocolate frosting and enjoy.
Part of our Brownie and Bar Recipes collection — Part 2 of 4:
If you’re a fan of rich chocolate desserts, you’ll really enjoy the Chocolate Brownie Tart. It’s a heavenly combination of brownie filling and a delicate crust that melts in your mouth, making it an irresistible choice for chocolate lovers.