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This Insane Brownie Chocolate Cake recipe is truly INSANE! We’re talking insanely good! It is one of the best chocolate cakes I’ve ever had! Rich, fudgey, and full of chocolate! It’s like what would happen if a rich chocolate cake and a fudgey brownie had a baby. If you’re not a chocolate lover (do they really exist?) you might want to look away.
I made this cake for my daughter’s birthday last week. She wanted lots of chocolate so she was quite the happy child! This is an easy recipe but maybe not one of my more “snappy” recipes. This Insane Brownie Chocolate Cake is definitely a great recipe and cake for birthdays, holidays (Christmas or Valentine’s Day would be great!), or any special occasion! If it was up to me though, I’d say Insane Brownie Chocolate Cake is perfect any day!
I really did not think this cake would turn out. I mean I really did not think it would. I’m not generally one for making homemade from scratch cakes but after this, I may be making a few more in the near future. I’ve had some cake disasters. BIG DISASTERS. But if you’re wondering how to make a brownie cake, I think this recipe will do it! I casually looked at a bunch of chocolate cake recipes and chocolate frosting recipes then just kind of made this one up as I was going along combining my favorite parts of a lot of different recipes.
I had every intention of going to the store that night and buying a cake so I didn’t even bother taking any photos. Why did I even bother trying to make a homemade chocolate cake you are probably asking, yes? Well, when my daughter looked up at me and told me she wanted a HOMEMADE cake how could I possibly say no??? Trust me, I was cursing in my mind.
Like I said, I was so confident this brownie cake was NOT going to work out that I didn’t even bother taking any photos while doing all the prep work. But trust me, it wasn’t too difficult to make. Instead of prep photos I’ll just give you a bunch of pictures of the finished product. I had some Chobani plain non-fat greek yogurt on hand and it worked great in this cake! I made the brownie chocolate cake in two 9-inch cake pans and after they were cool, I cut the layers in half using a serrated knife.
The cake is fudgey and firm so you don’t have to worry about it falling apart and getting all crumbly. If you’ve never cut a cake layer in half, place a long serrated knife about halfway down the cake layer and slowly cut into the cake just a little at a time as you turn the plate with the cake layer on top. Be sure to keep your knife in the middle of the layer. Don’t move the knife, just turn the cake. You don’t HAVE to cut the layer in half. If you decide to make this a two layer cake, you may just want to cut back on the whipped chocolate ganache frosting.
The frosting only has a few ingredients and is also one of the best chocolate frostings I’ve ever had! It’s really a whipped ganache and mostly just cream and chocolate. But be WARNED, do not overwhip the frosting or it will turn into chocolate BUTTER! I had a couple of bags of dark chocolate chips so I just used those but of course the better chocolate you use, the better this frosting will be. Everyone uses a different ratio of chocolate to cream, but this one seemed to work well for me.
The frosting will harden when you put it in the fridge so don’t worry if it seems a little runny. Just make sure it is just thick enough to hold and spread over the cake. This makes A LOT of whipped ganache chocolate frosting. Plenty to use to decorate if you so choose. I put a little frosting in a pastry bag and just did a very quick design around the edge. Totally not necessary though. If you don’t like a lot of frosting, just cut the recipe in half.
My daughter wanted Oreos on her cake so to appease her I put some Oreo cookie crumbs on the outside of the cake. I had to lean the cake over slightly to get them on there. The things I’m willing to do in the name of CHOCOLATE! I would not suggest serving this cake if it’s HOT outside, but otherwise, this cake seemed to hold up really well in the fridge. I liked it right out of the fridge cold but others seemed to like it more room temperature so your choice! Enjoy!
Hope you enjoy!
Insane Brownie Chocolate Cake
- 3/4 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened dark cocoa powder
- 1 teaspoon instant coffee
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
Whipped Ganache Frosting:
- 24 ounces dark chocolate chopped or 2 (12oz) bags dark chocolate chips
- 3 cups heavy cream
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Oreo cookie crumbs mini chocolate chips, shaved chocolate, chopped nuts
- Preheat oven to 350 degrees F. Grease two 9-inch round cake pans (or spray pans with nonstick baking spray), then line bottoms of pans with parchment paper. Grease (or spray with nonstick baking spray) bottom of pan (dust with flour or cocoa powder if desired).
- Place butter in a small saucepan over medium-high heat, stir occasionally until melted. Slowly add water, cocoa powder, and coffee into pan and stir constantly until smooth and not grainy, about 3-5 minutes. Remove from heat and cool.
- Mix together flour, sugar, baking soda, and 1/4 teaspoon salt in large mixing bowl until well combined. Mix in yogurt, buttermilk, eggs, and 1 teaspoon vanilla until just combined. Mix in cooled chocolate mixture until just combined. Pour batter evenly between two pans.
- Bake cakes for about 30-40 minutes or until a wooden toothpick inserted into middle of cake comes out clean. Cool slightly then remove from pans. Cool completely, then cut each cake layer in half horizontally if desired with long serrated knife.
- Place chocolate in large mixing bowl. Heat cream in large microwave-safe container in 30 second intervals until hot, about 1-2 minutes. Pour hot cream over chocolate and let stand about 5 minutes. Stir in 1 teaspoon vanilla and 1/8 teaspoon salt, and stir mixture until smooth. Place bowl over ice bath and stir ganache until cold. With an electric mixer on medium speed beat the ganache until just thick enough to spread over cake being careful to not overwhip.
- Place one layer of cake on serving platter, top with frosting and spread to form thin layer. Repeat with cake layers and frosting. Frost and decorate top and sides of cake as desired. Garnish sides of cake with Oreo cookie crumbs or as desired. Store cake in refrigerator until ready to serve.
SNAPPY TIPS: Be very careful to not over mix the frosting or you'll end up with chocolate butter rather than a spreadable frosting. The frosting will harden a bit in the fridge.
SNAPPY SUBSTITUTIONS: I used dark chocolate cocoa powder for the cake and dark chocolate chips for the frosting. You can substitute different kinds of chocolate but the cake may be a lot sweeter depending on what you use.
Craving chocolate? Here are a few more recipes you might enjoy:
- Chocolate Brownie Ice Cream – Foods for the Soul
- Triple Chocolate Sprinkle Birthday Cookies – Sweetapolita
- Knockout Brownies – Canadian Family