Brownie Cake
I have made this cake a few times for birthdays and occasions when I wanted something with a lot of chocolate, but without complicated layers or elaborate creams. The recipe is simple, doesn't require too many utensils, and the ingredients are easy to find. The glaze comes out thick and soaks in nicely into the base. The nuts add a bit of crunch, but if you don't want them, you can use any chocolate you have on hand.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 20-25 minutes
Baking time: 40-45 minutes
Servings: 10-12 slices
Difficulty: easy-medium
Recipe type: homemade cake, with brownie base and chocolate glaze with nuts
Ingredients
4 eggs
1 cup (250 ml) milk
200 g butter
4 tablespoons cocoa
1 chocolate with nuts (approx. 100 g; can also be used without nuts)
300-330 g flour
250 g sugar
1 packet baking powder
1 essence of rum
a pinch of salt
Preparation method
1. Prepare a pot in which you put the butter, milk, and sugar. Place the pot on low heat and stir occasionally until melted and the mixture becomes homogeneous.
2. Add the cocoa and rum essence. Continue mixing for another 2-3 minutes, still on low heat. It’s important not to let it boil – just ensure everything is well mixed and the sugar is completely melted.
3. From this mixture, take 12-13 tablespoons and put them aside in a bowl. You will use this mixture for the glaze at the end.
4. Let the rest of the mixture cool down. Once it’s no longer hot, add the egg yolks and mix until well incorporated.
5. Beat the egg whites with a pinch of salt until stiff and add them to the earlier mixture. Gently fold in so as not to lose volume.
6. Add the flour and baking powder, mixing gently. The final consistency should be similar to that of a pound cake – quite dense, but it should flow off the spoon.
7. Line a round cake pan with parchment paper and pour the batter into it. Preheat the oven in advance to a low to medium setting (mine is setting 2). Place the tray in the oven.
8. Do not open the oven door in the first 10-15 minutes. In total, bake the base for about 40 minutes, but check it with a toothpick towards the end – if it comes out clean, it’s ready. The time may vary slightly depending on the oven.
9. Remove the base onto a large plate and let it cool a bit.
10. In the meantime, heat the mixture of butter, milk, cocoa, and sugar that you set aside (the 12-13 tablespoons) over low heat. When it starts to show signs of boiling, add the chocolate with nuts broken into pieces. Stir until the glaze becomes homogeneous and the chocolate is completely melted.
11. Pour the hot glaze over the cooled base, allowing it to drip a little over the edges. If you have a large plate, it won’t spill everywhere.
12. The nuts from the chocolate remain on the surface after glazing. If you prefer, you can use plain chocolate, but the crunchy texture of the nuts adds an extra touch to each slice.
13. (Optional) If you want to syrup the base, you can quickly prepare a syrup from caramelized sugar and water. I prefer to keep it just with the glaze, which anyway absorbs a bit into the base.
Why I make the recipe often
It’s made with readily available ingredients, has no complicated steps, and comes out substantial. The base is dense, and the glaze spreads easily without needing special techniques. I like that I can change the type of chocolate or adjust the amount of sugar according to my preferences.
Tips and variations
Tips
- Use butter with at least 80% fat for good texture.
- Don’t leave the mixture on the heat too long, so the sugar doesn’t crystallize.
- Let the base cool well before adding the glaze.
- A 24 cm diameter pan works well for the given quantities.
Substitutions
- The chocolate with nuts can be replaced with plain, milk, or dark chocolate.
- The rum essence can be replaced with vanilla if you don’t like the rum flavor.
- For a more intense taste, you can slightly increase the amount of cocoa (by 1 tablespoon).
Variations
- If you want a moister base, you can add 2 tablespoons of sour cream to the mixture, but adjust the flour proportion if the batter becomes too soft.
- A thin layer of sour cherry jam can be added between the base and the glaze.
- For a more festive version, decorate with roasted hazelnuts or sliced almonds on top of the glaze.
Serving ideas
- It cuts best after sitting in the fridge for 1-2 hours.
- It’s good both plain and with a bit of whipped cream or a scoop of vanilla ice cream.
- It works as a cake for coffee, not just as a birthday cake.
Frequently asked questions
1. Can I make a double layer for a taller cake?
Yes, but adjust the baking time and check the base with a toothpick, as it will take longer.
2. Can the base or cake be frozen?
The plain base can be frozen, but the cake with glaze changes texture upon thawing and is not recommended.
3. How dense is the base?
It is a brownie-type base, quite dense, not fluffy like sponge cake. The glaze seeps a bit into it.
4. Can it be made in a rectangular pan?
Yes, it results more like a dessert, not like a round cake, but the recipe works the same.
5. How long does the cake last in the fridge?
It keeps well for 2-3 days, after which it may start to harden.
Nutritional values (estimated, per slice from 12)
Calories: approximately 330 kcal
Carbohydrates: 40 g
Proteins: 5 g
Fats: 17 g
The values are indicative and may vary depending on the chocolate used and the size of the slice.
Storage and reheating
The cake is stored in the fridge, covered, for up to 3 days. The base may be a bit harder when cold, but it softens if left at room temperature for 20-30 minutes. Reheating in the microwave is not necessary and may affect the glaze. It is best consumed at room temperature, not directly from the fridge.
If you slice it and want to keep leftovers, put them in containers with lids to avoid absorbing odors.
Ingredients: 4 eggs, 1 cup (250 ml) milk, 200 g butter, 4 tablespoons cocoa, 1 chocolate with nuts, 300 - 330 g flour, 250 g sugar, 1 baking powder, 1 essence of rum, a pinch of salt.
