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Bec’s Brownie Cake

2 white plates one with a brownie cake with a slice missing and the other showing the slice and a fork

This brownie cake is one of those cakes that’s better eaten the day after it’s made.  You know, when you use cocoa instead of chocolate in a recipe, it usually needs a little time for the ingredients to get to know one another and taste their best.

So make this new recipe for brownie cake the day before it’s intended to be served.  Store in an airtight container, and it will be even better than straight out of the oven.

Purchase by the 18th December for Xmas delivery

Tips for making baking brownie cakes….

  • The cake will crack a little on top, as brownies do.
  • If you overcook it, will be dry and tough, just like a brownie.
  • You can serve it warm or cold with cream or ice-cream.
  • If you don’t like chocolate that much, you’ve chosen the wrong cake.
A loice of Bec's Brownie Cake showing its texture.
A side view of Bec’s Brownie Cake showing the texture

If you’re not using a non-stick baking pan, you’ll need to line and grease your tin.  I usually use USA pans but I thought I’d show you this method just in case you haven’t grabbed one yet.  The method I’ve used below is,

  • Butter the bottom and sides of the tin.
  • Cut a round of baking paper and place it in the base.
  • Pop a heaped tsp of cocoa in the tin and roll it all around until it’s stuck everywhere.

I explained this method to one of the girls in Bake Club last week as an alternative to flouring the tin.  Cocoa will work the same way as flour for releasing it off the side of the tin although it will give it some added richness to the flavour.

Coating your tin for Chocolate Cakes

A cake tin lined with butter and cocoa.
Round cake tin lined with butter and cocoa

Bec’s Brownie Cake

5 from 6 votes

5 stars tells us you love the recipe

becs-table.com.au
This is a dense, rich, and sophisticated brownie cake. Not too big, so you can still serve it for dessert at a dinner party.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Difficulty Easy
Course Afternoon Tea, Cake, Dessert
Cuisine American
Servings 8
Method Thermomix and Conventional

Equipment

  • Thermomix or whisk

Ingredients
  

  • 140 g Butter unsalted diced
  • 2 tsp vanilla extract
  • 60 cocoa powder
  • 1 tsp instant coffee powder of a shot of espresso optional
  • 320 g sugar caster
  • 1 pinch Salt Flaked
  • 120 g plain flour
  • 3 eggs

Instructions
 

Conventional Method:

  • Preheat the oven to 180°c. Line the bottom of an 8-inch cake pan with a circle of baking paper
  • Melt the butter in a microwave then set aside to cool
  • Sift the cocoa powder, sugar, flour, coffee powder (if using) and salt into a large mixing bowl (sifting, in this case, will break up any lumps in the cocoa and help combine)
  • Add the vanilla to the butter and stir to combine. Add your espresso here if you’ve chosen that.
  • Add the eggs and mix well to combine
  • Make a well in the centre of the dry ingredients then pour the wet ingredients into the centre
  • Using a whisk start mixing the dry into the wet ingredients in a circular motion until everything is mixed and combined.
  • Pour the mix into your prepared baking pan and bake for around 30 minutes. Or until the centre reaches 85°c
  • Start checking after 20 minutes, remember it’s a brownie cake so over baking will make it firm.
  • Leave the cake to cool completely before turning out onto a plate.

Thermomix Method:

  • Preheat the oven to 180°c. Line the bottom of an 8-inch cake pan with a circle of baking paper
  • Weigh the cocoa powder, sugar, salt and flour into the TM bowl and with the MC in place sift for 6 seconds/speed 6 remove from the bowl and set aside
  • Weigh the butter into the TM bowl and with the MC in place set for 5 min/50°c/speed 2
  • Add the vanilla and eggs and mix for 5 sec/Sp 4
  • Dump the dry ingredients back into the TM bowl and mix for 10 seconds/speed 4 remove the lid and scrape down and repeat if necessary.
  • Pour the mix into your prepared baking pan and bake for around 30 minutes. Or until the centre reaches 85°c
  • Start checking after 20 minutes, remember it’s a brownie cake so over baking will make it firm.
  • Leave the cake to cool completely before turning out onto a plate.

Notes

Don’t over bake.  
Best eaten after 24 hours

Want to know more?

We do have a lot of other chocolate recipes that might be of interest.

I especially like to use USA pans for brownies.  They have a brilliant non-stick coating, the best I’ve ever used. Google them to see if you can find them near you.

6 Comments

  1. 5 stars
    This is a winner – had to take a dessert for friends and everyone loved it. Quick and easy!

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