Gooey Chocolate Brownie Cake | Recipe | Gig House Kitchen
With rich cocoa and creamy ganache, it’s perfect for a hot coffee and a chat…
This rich and decadent chocolate brownie cake is not only impressive but very easy to make. It may take a few hours but the end product is well worth the effort. This soft, gooey and incredibly chocolatey cake is great for lots of occasions.
This dense cake can support multiple layers, as well as be split into cupcakes, or as a tasty sheet cake to serve for a large party. You can add berries between the layers or switch up the buttercream for different flavours. This cake is incredibly versatile and highly delicious.
If you want to know how you can make this delectable treat, keep reading.
What you need for this recipe
This recipe doesn’t require too many tools, most of which you will likely already have in your kitchen. For my cake a used one 12-inch spring form tin, which I used for both layers.
You can divide this recipe based on how many eggs you use, splitting your measures accordingly, to make the batter fit into any sized pan.
I also used a large mixing bowl, a digital kitchen scale, a wooden spoon, a heat safe 500ml jug, a rubber spatula (optional), baking paper (optional), and an electric whisk (also optional).
I used my mixing bowl for both my cake batter and my butter cream frosting, mixing in stages. You can use as many or as few items you need to get the job done.
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Ingredients
For the cake batter (per layer):
- 225g Self-Raising Flour
- 350g Caster Sugar
- 85g Cocoa Powder
- 1.5tsps Baking Powder
- 2 Eggs
- 250ml Milk
- 125ml Vegetable Oil
- 2tsps Vanilla Extract
- 250ml Boiling Water
For the ganache buttercream:
- 50g Plain Chocolate
- 50ml Cream
- 50g Hard Stick Butter
- 300g Icing sugar (use as much as needed)
Method
To begin you will need to pre-heat your oven to 160°C (fan) or Gas Mark 3.
The cake batter will be very liquid, so if your cake tin is not make from one solid piece (i.e. a spring form pan), then you will want to line the tin to prevent any of the batter from leaking.
For the cake batter, weigh dry ingredients (flour, sugar, cocoa and baking powder) into the mixing bowl and stir them together.
Then measure the milk, oil and vanilla into a jug and stir these into the mixing bowl with the dry ingredients.
Stir in your two eggs until it becomes a thick batter.
Next, add in 250ml of boiling water to loosen down the cake batter. Add the water slowly, stirring continuously, in order not to cook the eggs in the batter. Once all the water has been stirred into the batter you can pour it into the cake tin ready for baking.
Bake the cake for at least 30 minutes. The cake is ready when the top is firm and bouncy. However, it will not ‘bounce back’ like a standard sponge as this is a much denser and fudgier cake.
This cake is likely to crack on the top, but this will be covered by the ganache buttercream.
To make the buttercream, place the 50g of plain chocolate in a mixing bowl and cover it with 50ml of hot cream. Do not allow your cream to boil, it just needs to be hot to the touch so that the chocolate melts. Leave the chocolate for 5–10 minutes until it has melted.
Once the chocolate is fully melted, leave the mixture to cool down for a few minutes before adding the hard stick butter, which has been chopped into cubes. It is best to let the butter come to room temperature so that it is soft enough to mash, but the butter should not be melted.
Stir the chocolate and butter together and then start adding the icing sugar in stages. Stirring with a wooden spoon or beaters until the buttercream gets to the desired consistency.
To assemble, allow the cake layers to cool completely before smothering them with the ganache buttercream. This cake is best serves the following day as this will allow it to reach peak fudginess.
Other variations
You can change up this recipe in a few ways. If you desire the cake to be even richer, you could replace the hot water with weak black coffee to enhance the chocolatey flavour.
Other variations would be to add berries, whether this be as part of the buttercream layer, or mixed into the batter. You could also make something like a white chocolate and raspberry frosting, rather than ganache.
This cake recipe is very robust, so it is great for experimentation. Why not try some variations and let us know how you got on in the comments!
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