Chocolate Brownie Cake: Simmered and Baked
Chocolate Brownie Cake

Who doesn't love chocolate cake? The first time I tasted this Chocolate Brownie Cake, I thought it was the best home-style chocolate cake recipe I had ever tasted.

There are so many great chocolate cake recipes that are delicious but they require many steps.

This moist-brownie-style chocolate cake, however, is truly simple. This Chocolate Brownie Cake recipe calls for an unusual cooking technique: The batter is first blended and cooked on top of the stove before it is baked in the oven. You make the frosting using the same nonstick saucepan you used to simmer the cake. Then you pour the frosting over the cake, which has holes poked into it to make the cake moist and extra chocolaty.

Make sure to use a high quality unsweetened cocoa powder such as Droste or Scharffen Berger. Since it only takes a few minutes to put together, this Chocolate Brownie Cake recipe may become your standby for last minute dinners or just when you just need a chocolate fix.

Serve this Chocolate Brownie Cake warm or at room temperature with a scoop of coffee ice cream.

Chocolate Brownie Cake Recipe

    Prep Time: 10 minutes

    Cook time: 20 minutes

    Yield: Serves 6 to 8

Chocolate Brownie Cake Recipe Ingredients

    1 cup all-purpose flour

    1 cup sugar

    1/2 teaspoon baking soda

    1/2 cup water

    1 stick (1/2 cup) unsalted butter

    1/2 cup unsweetened cocoa, such as Droste or Scharffen Berger

    2 teaspoons instant espresso, optional

    1/4 cup buttermilk

    1 egg

    1 teaspoon vanilla

    FROSTING

    1/2 stick butter

    1/4 cup cocoa

    1/4 cup buttermilk

    1 cup powdered sugar

    1 teaspoon vanilla

    1 cup chopped walnuts

Chocolate Brownie Cake Recipe Directions

    1. Preheat the oven to 400 F. Butter a 9-inch springform pan. Combine the flour, sugar and baking soda together and reserve.

    2. In a medium (3 quart) non-stick saucepan, bring the water, butter, cocoa and optional espresso to a boil on medium-high heat, stirring for 2 minutes. When it comes to a boil add the dry ingredients, stirring to combine. Reduce the heat to medium. Then add the buttermilk, egg and vanilla, and mix vigorously until well blended. Remove from the heat. (Do not cook too long or it will affect the rising of the cake.)

    3. Pour batter into the pan. Bake for about 15 minutes or until the top just begins to crack and the center is still slightly wet when pierced with a skewer.

    4. Clean the saucepan for the frosting. While the cake is baking make the frosting: In the saucepan over medium-high heat, bring the butter, cocoa and buttermilk to a boil, mixing constantly. When blended, add the powdered sugar, vanilla and walnuts, and mix to combine. Remove from the heat.

    5. While the cake is still hot, poke holes in the cake and pour over the frosting. Keep poking the cake after you have poured over the frosting to create a fudgy interior. When the cake is completely set, place it on a platter and release the spring form, allowing the frosting to drip down the side. Serve warm or at room temperature.

Advance Preparation: This may be prepared a day ahead, covered and kept at room temperature.

For a crowd, double the recipe and place in a 9- by 13-inch baking pan. Cut into squares and serve with ice cream.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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Chocolate Brownie Cake Recipe - A Simmered & Baked Dessert

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