Description
The ultimate chocolate lover’s dream come true! This brownie-cake hybrid delivers the fudgy richness you crave with a texture that melts in your mouth.
Ingredients
Scale
- 1½ cups (340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups (180g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder (Dutch-processed preferred)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 oz (225g) semi-sweet chocolate, chopped
- ½ cup (120ml) hot coffee
- 1 cup (175g) semi-sweet chocolate chips
- 1 cup (175g) semi-sweet chocolate chips (for ganache)
- ½ cup (120ml) heavy cream (for ganache)
- 1 tablespoon unsalted butter (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving overhang on sides.
- Melt chopped chocolate with ¼ cup butter in 30-second microwave intervals, stirring between each. Stir in hot coffee and set aside to cool slightly.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
- Beat remaining butter and sugar with an electric mixer for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Pour cooled chocolate mixture into butter mixture and beat until just combined.
- Gradually add dry ingredients on low speed, mixing just until no dry streaks remain. Fold in chocolate chips by hand.
- Spread batter evenly in prepared pan. Bake for 28-32 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
- Allow cake to cool completely in pan before lifting out using parchment overhang.
- For optional ganache: Heat heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Add butter for shine and pour over cooled cake.