CHOCOLATE BROWNIE CAKE
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
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
CHOCOLATE BROWNIE BUNDT CAKE
This chocolate bundt cake is made by combining a chocolate cake mix and a brownie mix in one bowl. Glazed with a rich chocolate ganache, this show decadent dessert that will impress your friends and family.
Provided by Danelle
Categories Desserts
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
- In a large bowl, beat both mixes, eggs, oil and water until mostly smooth. Stir in the mini chocolate chips.
- Pour into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10 minutes before inverted the cake onto a wire rack to cool completely.
- To make the ganache, place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips. Let stand for a few minutes, then whisk until ganache is smooth and shiny.
- Pour ganache over cake and serve.
Nutrition Facts : Calories 471 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 265 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHOCOLATE BROWNIE CAKE
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
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
CHOCOLATE BROWNIE CAKE
Beyond easy but definitely impressive!
Provided by Amanda Rettke
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
- Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
- Pour batter into prepared bundt pan and bake for 50-55 minutes. Check at 45 minutes. A toothpick inserted should be removed with a few crumbs, not clean.
- When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
- Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
- Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
- Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Pour over cooled cake and serve.
CHOCOLATE POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
- Sift the flour, baking powder, salt and cocoa together. Set aside.
- With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
- Slice the cake and serve topped with a scoop of vanilla ice cream.
POUND CAKE BROWNIES
Fudgy brownies are interrupted in the best way with a vanilla pound cake. These beautiful swirled bars are part deep chewy chocolate and part light & fluffy vanilla cake.
Provided by buttermilkbysam
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F. Spray or lightly oil an 8×8 inch square baking pan or a brownie pan and line with parchment paper.
- To make the pound cake batter:
- In the bowl of a stand mixer or a using a bowl and a hand mixer, beat the butter, sugar, vanilla and sea salt until very light and fluffy, about 5-7 minutes. This is the key part of getting the pound cake texture right so don't skimp on time !
- Add the egg and beat for another 3 minutes. Scrape the bowl and beat for another two minutes.
- Over the bowl, sift in the flour and add the sour cream. If you are using a stand mixer with a low bowl place a dish towel over the bowl (the flour will make a mess if you don't) and beat the batter until most of the flour has been incorporated. Scrape down the bowl and beat again. Ensure the batter is fully blended. Set aside.
- To make the brownie batter:
- Place the butter in a medium-sized heatproof bowl and set it in the microwave for 1 minute to melt. Stir in the sugar and cocoa and return the bowl for another minute. Whisk it briskly for 60 seconds.
- Once the butter is cool enough to touch (about 3 minutes) whisk in the eggs, salt and vanilla. Whisk for a full 60 seconds until you have a smooth brownie batter. Whisk in the flour until just combined and fold in the chocolate.
- Pour half of the brownie batter into the prepared cake pan. Dollop pound cake batter onto the brownie batter, as pictured above. Use the back of a spoon to smooth down the pound cake batter. Spoon the remaining brownie batter over the pound cake batter and gently swirl them together with a butterknife or offset spatula.
- Bake for 30-40 minutes, until the center has puffed and when you shake the pan gently the center doesn't wobble. Allow to cool for 10 minutes in the pan and then remove. Store in an airtight container.
CHOCOLATE FUDGE POUND CAKE
This is far and away the best chocolate cake I've ever had! Be very sure to use a 12 cup Bundt pan, anything smaller will make a very messy oven! Serve with ice cream or whipped cream.
Provided by Bea Gassman
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, eggs, oil and water. Beat on low speed until blended. Stir in chocolate frosting. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 41 g, Cholesterol 46.5 mg, Fat 18 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 345.8 mg, Sugar 27.3 g
CHOCOLATE POUND CAKE
This easy chocolate pound cake recipe is a chocolate dream! With a cream cheese swirl and chocolate chip topping, this is the best chocolate pound cake.
Provided by Laura | Tutti Dolci
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F and spray an 9 x 5-inch loaf pan with nonstick spray. Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Fold in melted chocolate.
- Pour half the batter into prepared pan; tap pan sharply to reduce air bubbles. Dollop with cream cheese mixture and swirl layers together with a knife or wooden skewer. Top with remaining batter, smooth with an offset spatula, and tap pan sharply. Sprinkle the batter with chocolate chips.
- Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.
BROWNIE CHOCOLATE POUND CAKE
I can't remember where I got this recipe years ago, but it has been a hit everywhere I've shared it.
Provided by Pam Burke
Categories Chocolate
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Cream butter, shortening, sugar. Add eggs, one at a time, until well blended. Sift dry ingredients. Add alternately with milk.
- 2. Butter and flour tube pan. Bake at 325 degrees for 1 hour 20 minutes. Place foil over pan for the last 15 minutes.
CHOCOLATE BROWNIE POUND CAKE
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.
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- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
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- Preheat oven to 325° F. Lightly coat a 9- x 5- x 3-inch loaf pan with cooking spray, then line the bottom and 2 long sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides (to use as handles to remove later).
- Prepare the Brownie Ripple Batter: Combine the butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth and slightly cooled. Whisk in sugar and flour. Add the egg and vanilla and stir to form a loose batter. Set aside to cool slightly while making cake batter.
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- Prepare the Brownie Ripple Batter: Preheat oven to 325°F. Lightly coat a 9- x 5- x 3-inch loaf pan with cooking spray. Line bottom and 2 long sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Combine butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth. Whisk in sugar, flour, egg, and vanilla to form a loose batter. Set aside to cool slightly while making cake batter.
- Prepare the Pound Cake Batter: Sift together flour, baking powder, and salt into a medium bowl. Set aside.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in vanilla bean paste. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream just until smooth. Add flour mixture, one-third at a time, and beat on low speed just until blended after each addition. Spoon half of the Pound Cake Batter into prepared pan. Spoon Brownie Ripple Batter over Pound Cake Batter, covering it completely. Top with remaining Pound Cake Batter. Using a small offset spatula, smooth batter carefully.
- Bake cake in middle of preheated oven until a long wooden pick or a cake tester inserted in center of cake comes out clean, about 1 hour and 45 minutes. (If cake seems to be browning too quickly, cover top loosely with foil for last 30 minutes of baking.) Cool cake in pan on a wire rack 30 minutes. Remove cake from pan using parchment paper as handles, and cool completely on wire rack, about 1 hour. Slice and serve.
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Reviews 238Calories 437 per servingCategory Cakes
- ***NOTE: Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
- In a bowl add the cake mix, brownie mix, oil eggs, and water. Pour into bundt pan and bake 50-55 minutes or until a toothpick comes out clean. ***NOTE: Pour enough cake batter to fill the pan 2/3rds the way up. If you have any batter left over, just pop it in some cupcake liners!
- Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate.
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- Heat heavy cream over medium low heat until it begins to simmer and bubbles form at the edges of the pan. Remove from heat and pour over the chocolate chips in a medium bowl.
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