Description
A rich, fudgy chocolate brownie cake topped with a light and airy whipped cream, perfect for gatherings and celebrations.
Ingredients
Scale
- 8 oz Good Quality Dark Chocolate (at least 60% cocoa)
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/2 cups Granulated Sugar
- 1 cup All-Purpose Flour
- 3 large Eggs
- 1/2 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan or line with parchment paper.
- In a heatproof bowl over simmering water, melt the dark chocolate and butter together until smooth.
- In a large bowl, whisk together the sugar and eggs until light and fluffy.
- Pour the melted chocolate mixture into the egg and sugar mixture, mixing continuously.
- Sift together the flour, cocoa powder, and a pinch of salt. Fold into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely in the pan. Whip the heavy cream until soft peaks form, then gradually add confectioners’ sugar and vanilla until stiff peaks form.
- Spread whipped cream over the cooled brownie cake and serve.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free baking blend. Use coconut oil instead of butter for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: brownie, chocolate cake, dessert, creamy, fudgy, whipped cream