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Ultimate Dark Chocolate Brownie Cake

An unapologetically rich, moist dark chocolate cake enrobed in glossy ganache, topped with fudgy brownie blocks, and finished with a dual white and dark chocolate drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Baking
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.75 cups all-purpose flour
  • 0.75 cup Dutch-processed cocoa powder
  • 1.75 cups granulated sugar
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs large, room temperature
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup hot brewed coffee or boiling water
Brownie Topper
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup Dutch-processed cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
Ganache & Drizzle
  • 8 oz semi-sweet chocolate finely chopped
  • 1 cup heavy whipping cream
  • 0.25 cup white chocolate chips melted
  • 2 tbsp dark chocolate syrup

Equipment

  • 8-inch round cake pans (2)
  • 8x8 inch baking pan
  • Stand mixer or hand mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment paper for the brownies. Grease two 8-inch cake pans.
  2. For brownies: Whisk melted butter and sugar. Add eggs and vanilla. Fold in cocoa, flour, and salt. Bake 20-25 minutes. Cool and cut into blocks.
  3. For cake: Whisk flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
  4. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Add wet ingredients to dry ingredients and mix until just combined.
  5. Carefully stir in the hot coffee until the batter is smooth and thin. Divide between the two cake pans.
  6. Bake cakes for 30-35 minutes until a toothpick comes out clean. Cool in pans for 15 mins, then transfer to a wire rack to cool completely.
  7. For ganache: Heat heavy cream until simmering, pour over chopped chocolate. Let sit 5 mins, then whisk until smooth. Cool slightly to thicken.
  8. Assemble: Layer cakes with ganache in between. Pour remaining ganache over the top, letting it drip down the sides.
  9. Top with brownie blocks. Drizzle generously with melted white chocolate and dark chocolate syrup. Let set before slicing.

Notes

Using hot coffee enhances the chocolate flavor without making the cake taste like coffee. For the cleanest slices, use a knife warmed in hot water and wiped dry.