Cocoa Brownie Cake

Cocoa Brownie Cake

This sweet, chewy chocolatey cocoa brownie cake is just about effortless!  It’s made in one bowl.  You can eat it straight out of the oven with a scoop of ice cream.  Or you can add a luscious layer of chocolate ganache and top it with loads of light, sweet whipped cream.  And it’s just perfect with a cup of drinking chocolate.

Is it me or does everything feel like more of an effort in the winter?

Such simple activities like hauling my recyclables out to the curb or stopping to put gas in the car feel like they take forever when it’s cold.  I leave for work when it’s dark and I come home when it’s dark.  So on a cold winter night this really easy brownie cake and a cup of warm cocoa really hit the spot!

Adding a layer of chocolate ganache adds to the gooey chewiness.  And piling it high with freshly whipped cream keeps it extra sweet.

The best way out is always through.

Cocoa Brownie Cake

Serves: one 8 inch cake

A one bowl, sweet, chewy cocoa brownie cake layered with silky chocolate ganache and topped with sweet whipped cream.


  • 1 stick of butter
  • 1 cup of sugar
  • ¼ of a teaspoon of salt
  • 2 teaspoons of pure vanilla extract
  • 3 large eggs, at room temperature
  • 1¼ cups of Guittard Grand Cacao (drinking chocolate)
  • ½ cup of unsifted all purpose flour
  • 6 ounces of chocolate, chopped (or chocolate chips)
  • 6 ounces of heavy cream
  • 1 Tablespoon of butter
  • 1 teaspoon of vanilla extract
  • pinch of salt
  • cup of heavy whipping cream
  • ¼ of a cup of powdered sugar
  • 1 teaspoon of pure vanilla extract
  • 4 teaspoons of  cold water
  • 1 teaspoon of unflavored gelatin
  2. Center your oven rack in the middle of your oven and preheat it to 350°F.
  3. Spray the inside of an 8 inch round pan with 2 inch sides with cooking spray.
  4. Line the bottom with parchment paper, and then spray the parchment paper.
  5. Cut the butter into several pieces and place it in a large glass microwave safe bowl.
  6. Microwave it for 30-45 seconds until it has melted.
  7. Stir in the sugar, salt, and vanilla.
  8. Beat in the eggs, by hand, one at a time, until the mixture is smooth.
  9. Mix in the cocoa, and then flour, until everything is well blended.  Pour the batter into your prepared pan and bake for about 30-35 minutes, or until a toothpick in the center comes out clean.
  10. It is best not to over bake.  And the brownie may sink just a bit.  That’s okay!  Cool completely.
  11. If you are simply making brownies, cut them when they are at room temperature.
  12. If you are making the cake, slide an offset spatula, or knife around the edges of the pan.
  13. Turn the cake onto a cooling rack and remove the parchment paper and let the cake cool completely.
  15. Place the chopped chocolate in a heat safe bowl.
  16. Heat the cream over medium high heat until it just begins to simmer.
  17. Pour the cream over the chocolate and cover the bowl with a piece of plastic wrap.
  18. You don’t have to stir it yet, just let it sit for about 5 minutes.
  19. Then whisk the chocolate and cream until it is smooth.
  20. Add the Tablespoon of butter, the vanilla and a pinch of salt.
  21. Whisk until everything is combined.
  22. At this point, I find it easier to pour the ganache into a measuring cup.
  23. Let the ganache sit at room temperature.  It will thicken on its own over time.  You can also place it in the refrigerator for 5-10 minutes to hasten the process.
  24. Place your cake on the wire rack with the top up.  Put a piece of aluminum foil or parchment underneath.
  25. Pour the ganache onto the cake, starting in the center.  It will naturally flow and drip over the sides.
  26. Let the cake sit at room temperature until the ganache is set.
  28. Honestly, if you are making this to serve right away, I would just whip the first 3 ingredients until stiff peaks form.
  29. If you want to garnish your cake and you want to be sure your whipped cream is more stable, then add the gelatin.
  30. What you will do is place the water in a small microwave safe bowl.
  31. Sprinkle the gelatin over the top and let is sit for a minute.
  32. Then place the gelatin in the microwave for about 10 seconds.
  33. It will turn to liquid again.
  34. Let it cool down, but don’t let it congeal again.
  35. Place the cream, sugar, and vanilla extract in the bowl of your mixer fitted with the whisk attachment.
  36. Mix on low-medium until the sugar is blended and then mix on medium.
  37. When the cream starts to thicken, add the cooled gelatin.
  38. Turn your mixer to high and whisk until stiff peaks form.
  39. Pipe it onto your cake on top of the ganache or serve it on the side if you would like.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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