Description
A rich and fudgy brownie cake with a delicate crackled top and a dense, moist chocolate center, perfect for true chocolate lovers.
Ingredients
Scale
- 1 cup all purpose flour
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 cup semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and line an 8 or 9 inch round cake pan with parchment paper.
- In a medium bowl, whisk together all purpose flour, unsweetened cocoa powder, and salt.
- In a separate large bowl, whisk melted butter and granulated sugar until smooth and glossy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Fold in chopped semisweet chocolate until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 28 to 32 minutes, until the edges are set and the center remains slightly soft.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Slightly underbake for a fudgier texture.
- Use high quality chocolate for deeper flavor.
- Let the cake cool fully before slicing for cleaner edges.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg