Chocolate Brownie Cake
User Reviews
5
Chocolate Brownie Cake
Description
This recipe yields a chocolate cake with intense cocoa flavor from Dutch-process cocoa powder, enhanced by a tender texture from the interaction of baking soda and powder with buttermilk and warm water. The use of melted butter adds moisture and richness. Mixing dry ingredients separately before incorporating into wet ingredients ensures even texture.
The batter bakes in a greased 8-inch round pan to about 40 minutes, until a toothpick inserted comes out with moist crumbs, indicating a fudgy interior. After cooling, the cake is sliced horizontally for layer assembly with preferred frosting such as chocolate whipped cream or other chocolate icings.
The cake provides a moist, chocolate-forward dessert ideal for birthdays or special occasions. It pairs well with creamy frostings and can serve as a base for various chocolate desserts.
Using salted butter is noted in the recipe, but adjustments can be made if unsalted butter is preferred. Buttermilk can be substituted with homemade alternatives if unavailable.
Ingredients
- 1 ¼ cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 ¼ cups granulated sugar
- 1/4 cup butter melted
- 2 egg large
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup water warm
Instructions
- Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.
- Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water.
- Pour the batter to the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes.
- Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.
- Slice cake in half horizontally.
- Frost with chocolate whipped cream or frosting of your choice (suggestions in notes below).
Notes
- This recipe specifically calls for Dutch-process cocoa powder; substituting with natural cocoa may affect the flavor and texture.
- Salted butter is used here; if substituting unsalted butter, increase salt quantity to ½ teaspoon.
- Regular or low-fat buttermilk works well; if unavailable, a buttermilk substitute can be made by adding acid to milk.
- Warm water (about 100°F) is used to improve the batter's consistency.
- Various frosting options can be used to finish the cake, depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 186kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 196mg | 8% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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