Best Chocolate Brownie Cake Recipes

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MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING



Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting image

Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 10

Ice Cream Cake:
Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup crushed chocolate sandwich cookies
2 quarts mint chocolate chip ice cream, softened
Vanilla Whipped Cream Frosting:
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE BROWNIE CAKE



Chocolate Brownie Cake image

I worked from several recipes to come up with this one when I wanted brownies one day, but had run out of eggs. It didn't come out at all as I expected, but that was a good thing! If you can't decide between cake or a brownie, this is the perfect compromise.

Provided by alyxandra76

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h20m

Yield 16

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
1 cup white sugar
¾ cup brown sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
⅔ cup vegetable oil
⅓ cup milk
1 teaspoon vanilla extract
½ cup confectioners' sugar
3 tablespoons butter, softened
2 tablespoons unsweetened cocoa powder
1 tablespoon milk, or more to taste
¼ cup caramel ice cream topping, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Stir flour, white sugar, brown sugar, cocoa powder, baking powder, and salt together in a large bowl. Pour in water, vegetable oil, milk, and vanilla extract; mix until well blended. Spread into the prepared pan.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely, about 30 minutes.
  • Stir confectioners' sugar, butter, and cocoa powder together in a bowl until smooth. Mix in enough milk to reach a spreading consistency.
  • Spread frosting over cooled brownies; drizzle caramel topping on top. Cut into squares.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 40.6 g, Cholesterol 6.3 mg, Fat 12 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 214.8 mg, Sugar 23.3 g

DOUBLE CHOCOLATE BROWNIE CAKE



Double Chocolate Brownie Cake image

Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!

Provided by ECHOSZERO

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
½ cup vegetable oil
½ cup water
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 501 calories, Carbohydrate 56.8 g, Cholesterol 78.9 mg, Fat 29.3 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 483.2 mg, Sugar 40.3 g

10 MINUTE ..QUICK AND EASY CHOCOLATE BROWNIE PUDDING CAKE



10 Minute ..quick and Easy Chocolate Brownie Pudding Cake image

This is not a gourmet cake, but it is a quick chocolate fix. This cake cooks in about 5-7 minutes in the microwave, yes the microwave believe it or not! Depending on your microwave as to how much pudding will be in it,it will be a cakey,brownie,pudding like dessert.I like to top it with Ice cream and fudge and whip cream for a quick Ice cream brownie treat or powdered sugar and chocolate sauce.

Provided by chef FIFI

Categories     Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup sugar
2/3 cup flour
2/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking powder
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup boiling water, with
3 tablespoons sugar, added

Steps:

  • Boil water with 3 tbsp of sugar and set aside.
  • Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
  • Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
  • Spread mixture evenly into the buttered pan.
  • Very slowly pour water into the center of the mixture and do not stir!
  • Cover well, with plastic wrap or lid.
  • Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
  • Sprinkle with powdered sugar and serve with your favorite toppings.
  • Enjoy!

EASY CHOCOLATE BROWNIE CAKE



Easy chocolate brownie cake image

The perfect cake for brownie lovers, try a big slice warm with some ice cream

Provided by Good Food team

Categories     Afternoon tea, Dinner, Lunch, Supper, Treat

Time 1h5m

Number Of Ingredients 6

175g unsalted butter, plus extra for greasing
225g dark chocolate, broken into pieces
200g caster sugar
3 medium eggs, separated
65g plain flour
50g chopped pecan nuts

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
  • Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
  • Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
  • Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
  • Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Nutrition Facts : Calories 405 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.44 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium

CHOCOLATE BROWNIE CAKE



Chocolate brownie cake image

Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 45m

Number Of Ingredients 10

100g butter
125g caster sugar
75g light brown or muscovado sugar
125g plain chocolate (plain or milk)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract/essence
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
  • Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
  • Remove the pan from the heat.
  • Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
  • Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
  • Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
  • Serve with cream or ice cream and plenty of fresh fruit.

Nutrition Facts : Calories 500 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 59 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

SLOW-COOKER CHOCOLATE CHIP-BROWNIE CAKE



Slow-Cooker Chocolate Chip-Brownie Cake image

Cookie mix and brownie mix make this decadent recipe super-simple, and using your slow-cooker makes it even easier to prepare.

Provided by By Brooke Lark

Categories     Dessert

Time 2h10m

Yield 6

Number Of Ingredients 5

1 box Betty Crocker™ fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker™ chocolate chip cookie mix
Vanilla ice cream, as desired

Steps:

  • Spray 4 1/2-quart slow cooker with baking spray with flour.
  • In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
  • In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
  • Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
  • Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Nutrition Facts : ServingSize 1 Serving

FLOURLESS CHOCOLATE BROWNIE CAKE



Flourless Chocolate Brownie Cake image

It's so rich, moist, and delicious, and so ridiculously easy to make! I always bake this for birthdays; it's the cake that gets the most requests among my chocolate-loving family and friends. To serve, sprinkle generously with almond slivers and drizzle with melted chocolate.

Provided by Maria Fraguas

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h13m

Yield 16

Number Of Ingredients 8

¾ cup chocolate-hazelnut spread (such as Nutella®)
1 tablespoon chocolate-hazelnut spread (such as Nutella®)
7 ounces dark chocolate, chopped into small chunks
½ cup butter
1 tablespoon butter
5 eggs, separated
⅔ cup packed brown sugar
1 ¾ cups almond meal

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water; stir until melted, 3 to 5 minutes. Allow to cool slightly.
  • Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture; mix in ground almonds.
  • Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.
  • Bake in the preheated oven until set, 50 to 60 minutes.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 27.4 g, Cholesterol 75.3 mg, Fat 17.9 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 83.5 mg, Sugar 22 g

APPLE PIE CHOCOLATE BROWNIE CAKE



Apple Pie Chocolate Brownie Cake image

Make and share this Apple Pie Chocolate Brownie Cake recipe from Food.com.

Provided by Mom2Rose

Categories     Bar Cookie

Time 50m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
2/3 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 teaspoon vanilla extract
1 (20 ounce) can apple pie filling
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
whipped topping or ice cream

Steps:

  • Prepare apple topping: Stir together apple pie filling, lemon juice and ground cinnamon in small bowl; set aside.
  • Heat oven to 375°F
  • Grease and flour 9-inch square baking pan.
  • Stir together flour, sugar, cocoa, baking powder and salt in medium bowl.
  • Add water, shortening, egg and vanilla; beat until smooth and well blended.
  • Spread into prepared pan.
  • Carefully spoon apple topping evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR.
  • Bake 35 to 40 minutes or until chocolate is set and cake-like.
  • Cool completely in pan on wire rack; cut into squares.
  • Serve topped with whipped topping or ice cream, if desired.

Nutrition Facts : Calories 362.1, Fat 18.3, SaturatedFat 4.7, Cholesterol 26.4, Sodium 232.3, Carbohydrate 49.2, Fiber 2.1, Sugar 26.7, Protein 3

CHOCOLATE CHIP BROWNIE CAKE



Chocolate Chip Brownie Cake image

Make and share this Chocolate Chip Brownie Cake recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 8

1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar
1 tablespoon vanilla essence
4 eggs
1/4 cup hot water

Steps:

  • Melt butter and 2 cups chocolate chips together.
  • In a bowl, mix flour and soda together.
  • Put melted chocolate mixture in a large bowl.
  • Add sugar and beat for 5 minutes.
  • until smooth.
  • Add vanilla essence and gradually add water.
  • Mix well.
  • Add eggs, one at a time, beating well, after each addition.
  • Add flour mixture and mix on low speed until blended.
  • Fold in remaining 1 1/2 cups semi-sweet choc chips.
  • Pour into a greased 10" round pan.
  • Bake at 325 deg.
  • F for 35-45 minutes .
  • Cool.
  • Store in your fridge.

CHOCOLATE-CHERRY BROWNIE CAKE



Chocolate-Cherry Brownie Cake image

My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! -Susan Hayes, Massapequa, New York

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 20

1-1/4 cups shortening
2-3/4 cups sugar
5 large eggs, room temperature
4 ounces semisweet chocolate, melted and cooled
1 teaspoon cherry extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup heavy whipping cream
CHOCOLATE CHERRIES:
1 jar (10 ounces) maraschino cherries with stems
4 ounces semisweet chocolate, chopped
1 tablespoon shortening
FROSTING:
1 cup butter, softened
2 ounces semisweet chocolate, melted and cooled
1 teaspoon cherry extract
1 teaspoon vanilla extract
3-3/4 to 4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition., Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely., Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set., For frosting, in a large bowl, beat butter until creamy. Add melted chocolate and extracts. Beat in confectioners' sugar alternately with reserved cherry juice, adding enough confectioners' sugar to reach desired consistency; beat until smooth. Frost cake. Serve with chocolate cherries.

Nutrition Facts : Calories 762 calories, Fat 39g fat (18g saturated fat), Cholesterol 101mg cholesterol, Sodium 207mg sodium, Carbohydrate 92g carbohydrate (73g sugars, Fiber 1g fiber), Protein 6g protein.

BROWNIE NUT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Brownie Nut Cake with Chocolate Cream Cheese Frosting image

A classic recipe from the 1976 edition of "Betty Crocker's Cookbook," this one-bowl chocolate cake is sized right for small families.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 17

1 1/4 cups cake flour
1 1/3 cups granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla
3 oz unsweetened baking chocolate, melted, cooled
2/3 cup finely chopped nuts
3 oz cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
2 oz unsweetened baking chocolate, melted, cooled
2 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease and flour 8- or 9-inch square pan. In large bowl, measure all Cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan.
  • Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Meanwhile, in medium bowl, beat cream cheese, 1 tablespoon milk, 1 teaspoon vanilla and dash of salt; add 2 oz chocolate. Gradually add powdered sugar, beating until frosting is smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time.
  • Once cake is completely cool, frost and serve.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-TOFFEE BROWNIE CAKE



Chocolate-Toffee Brownie Cake image

Categories     Cake     Mixer     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 18

For cake
3 1/2 tablespoons unsweetened cocoa powder
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 large eggs
2/3 cup sugar
1/4 cup hot water
1 3/4 cups pecans, coarsely ground (about 6 ounces)
1/2 cup English toffee bits (such as Heath's Bits)
1/2 cup semisweet chocolate chips
For glaze
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 tablespoon honey
1/4 cup chopped pecans
1/2 cup English toffee bits

Steps:

  • Make cake:
  • Position rack in center of oven and preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Sprinkle pan with 1/2 tablespoon cocoa powder; tilt pan to coat bottom and sides. Shake out excess.
  • Mix flour, baking powder and salt in small bowl. Stir butter and remaining 3 tablespoons cocoa in heavy small saucepan over medium-low heat until butter melts and mixture is smooth. Remove from heat.
  • Using electric mixer, beat eggs and sugar in large bowl until thick and fluffy. Mix in hot water and cocoa mixture. Mix in flour mixture. Stir in pecans, toffee bits and chocolate chips.
  • Transfer batter to prepared pan; smooth top. Bake cake until top is firm and tester inserted into center comes out with moist crumbs still attached, about 25 minutes. Cool in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Turn cake out onto platter. Cool.
  • Make glaze:
  • Stir chocolate, butter and honey in small saucepan over medium-low heat until mixture is smooth. Cool until mixture thickens slightly but is still pourable, about 10 minutes.
  • Pour glaze over top of cake, allowing some to run down sides. Spread glaze over top and sides of cake. Sprinkle top of cake with pecans and toffee bits. Chill until glaze is set, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let stand at room temperature 15 minutes before serving.)

CHOCOLATE BROWNIE CAKE WITH DOUBLE CHOCOLATE FROSTING



Chocolate Brownie Cake With Double Chocolate Frosting image

This cake is time consuming to mix up, but not difficult. It is rich with a fudge-like frosting. The original recipe called for stirring into the cake batter 1 cup of chopped pecans and sprinkling a second cup over the frosting.

Provided by wife2abadge

Categories     Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 17

1 cup flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
6 tablespoons butter, softened
1 1/4 cups white sugar
3 eggs, separated
1 1/2 teaspoons vanilla
3 ounces unsweetened chocolate, melted & cooled
6 tablespoons milk
1/2 cup butter, softened
2 teaspoons vanilla
1/4 teaspoon salt
4 ounces semisweet chocolate, melted & cooled
1/2 cup unsweetened cocoa
3 cups powdered sugar, sifted
3 -4 tablespoons milk

Steps:

  • Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
  • In a large bowl, cream 6 T butter and 1 cup sugar until light.
  • Add egg yolks, one at a time, beating well after each addition.
  • Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
  • Add dry ingredients alternately with 6 T milk, beating well after each addition.
  • In another large bowl, with clean dry beaters, beat the egg whites until foamy.
  • Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
  • Folk half into batter, then fold in the rest.
  • Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
  • In a large bowl, cream 1/2 cup butter until light.
  • Add the vanilla, salt, and melted semisweet choclate and beat well.
  • Sift the cocoa into the butter mixture and beat again.
  • Add the powdered sugar 1/2 cup at a time, beating well after each addition.
  • Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
  • Frost cake and enjoy!

Nutrition Facts : Calories 318.4, Fat 16.4, SaturatedFat 9.9, Cholesterol 60, Sodium 167.5, Carbohydrate 44.8, Fiber 3.1, Sugar 33.8, Protein 4.2

OLD FASHIONED CHOCOLATE BROWNIE CAKE



Old Fashioned Chocolate Brownie Cake image

This brownie-cake is so good! The best part is the frosting - very chocolaty but not too sweet. Originally from Esther Shank's Mennonite cookbook, tweaked just a bit by me.

Provided by puppitypup

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 17

1/2 cup butter
1/2 cup butter flavor shortening
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup cocoa
6 tablespoons buttermilk
2 1/2 cups powdered sugar
1 teaspoon vanilla
3/4 cup chopped nuts (optional)

Steps:

  • CAKE.
  • Preheat oven to 375F; grease and flour a 9x13 pan.
  • In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
  • Meanwhile, in mixing bowl, combine sugar and flour.
  • Pour hot mixture over sugar and flour and mix to combine.
  • Add remaining cake ingredients and beat until well blended.
  • Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
  • Pour icing on cake immediately after taking it out of oven.
  • ICING.
  • In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
  • Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
  • Pour over hot cake right after removing from oven.
  • If using nuts, sprinkle over icing while still soft.
  • NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.

Nutrition Facts : Calories 544.1, Fat 25.7, SaturatedFat 12.6, Cholesterol 76.6, Sodium 343, Carbohydrate 77.4, Fiber 1.9, Sugar 58.9, Protein 4.8

CHOCOLATE BROWNIE POUND CAKE



Chocolate Brownie Pound Cake image

Provided by Food Network

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 14

1 1/2 cups unsalted butter, plus more for preparing the cake pans
1 cup cocoa powder, plus more for preparing the cake pans
2 3/4 cups sugar
5 large eggs
1 1/4 cups buttermilk
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
9 large egg whites
3 3/4 cups sugar
2 pounds unsalted butter
3 teaspoons vanilla extract

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans and dust them with cocoa powder.
  • With an electric mixer, cream together the butter and sugar. Add in the eggs one by one until incorporated. Add the buttermilk and vanilla. Sift together the cocoa powder, flour, baking powder, salt and baking soda. Stir the dry mixture into the wet mixture until incorporated.
  • Divide the batter equally among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes on a rack for 10 minutes, then remove them from the pans and cool completely on the rack.
  • For the vanilla Italian buttercream: With an electric mixer, beat the egg whites and 3/4 cup of the sugar to stiff peaks. Heat the remaining sugar and 1 1/4 cups water to 240 degrees F in a small saucepan over medium-high heat. Pour the boiling syrup into the egg whites, and beat until cooled to room temperature, 8 to 10 minutes. Cube the butter and add it to the bowl slowly. Mix until fluffy. Beat in the vanilla until incorporated.
  • To assemble the cake, coat the top of 1 cake round with some of the buttercream. Stack the next cake round and coat with some buttercream; repeat until you have 3 layers. Then frost the sides with the remaining buttercream.

CHOCOLATE AND HAZELNUT BROWNIE CAKE



Chocolate and Hazelnut Brownie Cake image

Be warned, this is wickedly rich - a chewy, chocolately, nutty mixture sandwiched together with whipped cream. Great with hazelnuts, but you can use other nuts, like brazils, or even a mixture. Posted in response to a request from Delia's Chocolate book.

Provided by MarieRynr

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 ounces dark chocolate (70-75% cocoa solids)
4 ounces chopped toasted hazelnuts
4 ounces butter
2 large eggs, lightly beaten
8 ounces golden granulated sugar
2 ounces plain flour
1 teaspoon baking powder
1/4 teaspoon salt
10 fluid ounces whipping cream (or double cream)
extra toasted nuts, roughly chopped
cocoa powder, to dust

Steps:

  • You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
  • Pre-heat the oven to gas mark 4, 350°F (180°C).
  • Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
  • Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.

ULTIMATE DEATH BY CHOCOLATE BROWNIE CAKE RECIPE



Ultimate Death by Chocolate Brownie Cake Recipe image

Provided by charlotteh371

Number Of Ingredients 7

Chocolate Cake Mix (any chocolate flavor)
Brownie Mix (13×9 Family Size)
2 cans of chocolate frosting (any chocolate flavor - dark, milk, fudge...etc)
5 eggs (for the cake and brownie mix)
Veg oil (for the mixes)
One 12oz package of Nestle Semi-Sweet Chocolate Chips
Two (or three) 8″ round pans

Steps:

  • Make the Cake & the Brownie: 1. Make the chocolate cake according to the box. Pour batter evenly into two lightly greased 8″ round pans and bake at 350 degrees for 32-37 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a plate to cool completely. 2. Make the brownie mix according to the package. Pour entire brownie batter into one (1) lightly greased 8″ round pan. Make sure the brownie pan is the same size as the cake pans that you used! Bake the brownie at 350 degrees for 25-27 minutes. Watch the brownies carefully as not to overcook them but make sure they aren't completely doughy in the center.Cool in pan for 15 minutes before transferring to a plate to cool completely. I found it was easiest to remove the brownie carefully using a wide spatula underneath. Assemble the Cake: 3. Pick the plate you want the cake to be displayed on and start with one (1) cake layer. Frost the top of the cake layer with about 1/3 of one of the frosting containers. Sprinkle a handful of chocolate chips on that layer. (Note: Any chopped up candy - Reese's, M&Ms, Heath Bits etc can be substituted for the chocolate chips to add another flavor!) Carefully place the brownie layer on top of the cake layer. cake assemble Ultimate Death by Chocolate Brownie Cake 4. Frost the top of the brownie layer with about 1/3 of one of the frosting containers. Sprinkle a handful of chocolate chips on that layer. Carefully place the 2nd cake layer on top of the brownie layer. Carefully frost the top of the cake with the remaining 1/3 of the frosting container. 5. Spread the entire 2nd container of frosting on the sides and top of the cake. BEFORE THE FROSTING SETS, you need to apply the chocolate chips to the outside. Take a handful of chocolate chips at a time and firmly press against the side of the cake until most of the chips stick. Some chips will fall to the plate and you will use those to fill in the holes. cake chips Ultimate Death by Chocolate Brownie Cake 6. Repeat this process around the entire cake. Take the fallen chips and the chips that you have left and fill in the holes and sprinkle on top. 7. That's it! You will be the hit of the birthday, holiday or occasion!! Enjoy! Look at the inside brownie layer!!! To Die For!!!

CHOCOLATE-MINT BROWNIE CAKE



Chocolate-Mint Brownie Cake image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

Cake
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
Icing
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 tablespoons whipping cream
3/4 teaspoon peppermint extract
Glaze
6 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional)
Fresh mint sprigs
Halved strawberries

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
  • For icing:
  • Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
  • For glaze:
  • Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
  • Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
  • Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired

CHOCOLATE CREAM CHEESE BROWNIE CAKE



Chocolate Cream Cheese Brownie Cake image

This is a cake that is a family favorite. I got it from a Gold Medal Winning State Fair Cakes cookbook.

Provided by CookingONTheSide

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 21

3/4 cup water
1/3 cup butter or 1/3 cup margarine, softened
1/3 cup shortening
3 tablespoons baking cocoa
1 1/3 cups all-purpose flour or 1 1/2 cups cake flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sour cream
2 eggs
1 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine, softened
1 (3 ounce) package cream cheese, softened
2 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup butter or 1/2 cup margarine, softened
2 cups powdered sugar
2 tablespoons baking cocoa
3 tablespoons milk
1/2 teaspoon vanilla
walnuts, chopped (optional)

Steps:

  • For cake, heat oven to 350 degrees.
  • Grease bottom and side of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
  • Heat water, butter, shortening and cocoa in 1-quart saucepan over medium heat, stirring occasionally, until smooth; remove from heat.
  • Cool to room temperature.
  • Mix flour, sugar, baking soda and salt in large bowl.
  • Beat in cocoa mixture with electric mixer on low speed, scraping bowl occasionally, until smooth.
  • Beat in sour cream, eggs and vanilla until smooth.
  • Pour into pans.
  • Bake 25-30 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire rack.
  • Cool completely.
  • For cream cheese filling, beat butter and cream cheese in medium bowl on medium speed until fluffy.
  • Beat in powdered sugar and vanilla on low speed until smooth.
  • When cake is cooled completely, fill layers with cream cheese filling.
  • For chocolate frosting, beat butter in medium bowl on medium speed until fluffy.
  • Gradually beat in remaining ingredients on low speed until smooth.
  • Frost side and top of cake with chocolate frosting.
  • Press walnuts on side of cake, if using.
  • Store cake covered in refrigerator.

Nutrition Facts : Calories 573.9, Fat 28.9, SaturatedFat 15.7, Cholesterol 93.2, Sodium 314.1, Carbohydrate 77.7, Fiber 1.1, Sugar 64.4, Protein 4.2

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